Zucchini Cacao Brownies

by | Updated: December 4th, 2016

The difference between cacao and cocoa is only one letter. But when baked into a cake-like brownie, you’ll realize cacao actually delivers more than just that extra ‘a’ (which is oddly pronounced like a ‘u’). The chocolaty superfood has such a deep, rich flavor that it masks the fact that this recipe features a green vegetable and is missing any fatty oil. Don’t be squared. It’s healthy to be different.

Zucchini Cacao Brownies 

gluten-free * no vegetable oil


2 eggs
1 Tbsp. vanilla extract
¾ cup coconut sugar
¼ cup applesauce
1 cup gluten-free flour
½ cup cacao powder
1 ½ tsp. baking soda
¼ tsp. salt
2 cups zucchini, peeled and grated
1 cup chocolate chips


  1. Preheat oven to 350 degrees F and coat an 8” x 8” baking dish with non-stick cooking spray.
  2. In a medium bowl, add eggs, vanilla, coconut sugar and applesauce. Mix until combined.
  3. In a separate bowl, stir together flour, cacao powder, baking soda and salt.
  4. Add dry ingredients to wet mixture. Pour in grated zucchini and chocolate chips, stirring until zucchini is fully incorporated.
  5. Pour batter into greased baking dish and bake 30 minutes, being careful not to overcook.
  6. Let cool before slicing into squares.