Chocolate Zucchini Beanie Brownies

Hi Everyone!

How are you on this lovely Saturday?  Normally I would share with you this weeks weekly recap, but instead I have something really yummy, healthy and nutritious to share with you.  I made black bean brownies again, but I changed up my original recipe and made them even more chocolaty, and more moist then ever!!!  Let me introduce to you my newest brownie, the Chocolate Zucchini Beanie Brownie.

Chocolate Zucchini Beanie Brownie

Oh my gosh are these brownies moist with no trace of beans at all!!!  These are by far the best black bean brownies I have made.  I think they are so moist, almost fudge like because I added a shredded zucchini in them.  Not only are they delicious they are filled with fiber, gluten-free and super-duper easy to make!!  They are the kind of brownies that goes great with a glass of milk!!

Chocolate Zucchini Beanie Brownie

One of the things I like about these brownies is the top of them.  Normally black bean brownies have a matte looking top, but not these ones.  I tried to get a close up for you, but the photo isn’t great, but you will see they have a nice sheen to them.  Kind of weird describing a brownie at matte and sheen, but it is what it is.

Chocolate Zucchini Beanie Brownie

To make, I just add all of my ingredients, except for the chocolate chips and zucchini into a blender and process until smooth.  Mixed in the zucchini and chocolate chips and bake for 30 minutes.  They turned out to perfection.  Just be sure to spray your baking pan or they will stick!!

Chocolate Zucchini Beanie Brownie

My Husband took the brownies to work and he liked them, but wasn’t sure about them.  He said they were different.  I just told him it was the zucchini that I added to them.  He still has no clue that they are made with black beans.  lol  When I posted my first black bean brownie recipe, I was with Jenny in the car and told her to read the post.  First I will tell you she loved the brownies.  Then when she read it, she was cracking up, she couldn’t believe they were made with black beans.  I’m telling you, if no one sees you make them, no one will know they are black beans. Really, give them a try and see what you think!

Chocolate Zucchini Beanie Brownie

Chocolate Zucchini Beanie Brownies
Nutrition Information
  • Serves: 16 Bars
  • Serving size: 1 Bar
    Prep time: 
    Cook time: 
    Total time: 
    A moist, chocolaty, rich, gluten free brownie filled with chocolate chips and zucchini.
    • 1 15 oz can black beans, rinsed and drained
    • ¾ cup egg substitute or 3 eggs
    • 2 tbsp coconut oil or canola oil
    • ½ cup unsweetened cocoa powder
    • ½ tsp baking powder
    • 1 tsp vanilla extract
    • ½ cup brown sugar
    • ½ cup semi-sweet chocolate chips ( I used mini chocolate chips)
    • 1 cup zucchini, grated and patted dry
    • Cooking spray
    1. Preheat oven to 350F
    2. Spray an 8 x 8 brownie pan with cooking spray; set a side.
    3. In a food process or blender add all the ingredients, except chocolate chips and zucchini. Process until smooth.
    4. Fold in chocolate chips and zucchini
    5. Pour batter into prepared pan and bake for 30 - 35 minutes, insert a toothpick, if it comes out clean, brownies are done.
    6. Leave in pan to cool before cutting.
    Calories: 101. Fat: 4, Cholesterol: 0, Sodium: 66, Potassium: 103. Carbs: 16, Fiber: 2, Sugar: 11, Protein: 3.2

    Chocolate Zucchini Beanie Brownie

    Well my Friends, I have one more post to write before my fun food weekend.  Be sure to check me out on Instagram to see where I am and what I am eating and probably shouldn’t be eating!

    Have a super fab weekend!




    1. You can’t even see the zucchini in these!! Which means I MAY be able to get my family to eat them. WIN.

    2. I have a black bean recipe, but I’ve been wanting to give another one a try. I love that your ingredient list is really simple. This would make a great after school treat for my kiddos next week. Thanks for sharing!

    3. I have made black bean brownies several times but the next time will be with zucchini. Love the idea!

    4. Wow these look sooooo fudgey!!! YUMMMMMM!

    5. I made these today. Curiosity was killing me. These are awesome!!!! I topped mine with some marshmallows. Excellent.

    6. I love black bean brownies!

    7. Sounds strange, but I would NOT tell my family and they would devour them! YUM!

    8. These look so rich and delicious!!

    9. Dear Jennifer, These brownies look rich and luscious. I would never have guessed there were beans and zucchini in them. Fantastic. Blessings, Catherine xo

    10. I just made chocolate zucchini bread not that long ago too but didn’t put beans in it, good one!!!

    11. Can these be frozen/refrigerated?

    12. I made these tonight and they are so good!! I’m sitting here waiting for my husband to try them because he hates zucchini. Hehe 🙂 He just ate kale pesto the other day and loved it, so I’m hoping to add this into the rotation as well. Thanks so much!

      • Oh my gosh you have me laughing! I love when you can disguise healthy foods in foods that don’t seem so healthy! My Husband had no clue there was zucchini in it! lol Hmmm, the pest kale sounds interesting, I may have to give that one a try and see if it will work on my Hubby!! You have to let me know what he thinks!! 🙂 Oh and I am glad you liked the brownies!

    13. I put water in with the egg substitute is that correct

    14. Has anyone made these egg free? We have egg allergies here. What did you use? Flax? Egg replacer brand? Applesauce? Thanks

    15. Duuuude! I can eat brownies and vegetables at the same time!!! YES!!!

    16. Oh my gosh, these look amazing! I have made black bean brownies before, but never with zucchini. Can’t wait to make them!

    17. I made these today because I was cleaning out my freezer and had some frozen zucchini to use. I thawed the zucchini and squeezed out most of the liquid, but I think I squeezed too much and too hard. My brownies are a bit on the dry side. I love how chocolately they are.

    18. I got so excited when I saw this recipe but I made them tonight and they were practicaly inedible! I followed the recipe exactly so I’m not sure what happened. The texture was fine and they cooked well but the cocoa flavor was so strong it tasted like you were eating it plain.

      I still appreciate you posting a healthy recipe! Thanks

    19. I’m sorry but I have to agree with the previous commenter. I made these today as directed and while the texture was nice and gooey/fudgey, the cocoa flavor was too strong and bitter…and I could detect the beans… not sure if we will eat them all…

    20. I’ve made this at least a dozen times in the past couple of years and I love it! I’m pregnant and this is what I was craving so I made a pan tonight and just watched my husband go back for seconds– it’s a hit in my house– especially with vanilla ice cream on top! Just wanted to say thank you 🙂

    21. I only have glass pans… any diff?

    22. Oh, no. I also followed this to the T bit the only difference was that I had a glass pan. It cooked beautifully and smelled delicious. I tried it and it tastes like… cocoa powder. 😂 What did I do wrong?

    23. Do you think I would need to make any adjustments to use maple syrup as a sweetner?


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