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Close-up of a thick, fudgy chocolate brownie square with melted chocolate chips and a glossy drizzle on top, being held by hand, with more cut brownies scattered in the background.
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Chocolate Zucchini Breakfast Brownies

Servings: 9
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Author: Bridgette Blakey
Fudgy, high-protein, veggie-packed brownies that taste like dessert but fuel like breakfast.
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Ingredients
 

  • 1 small zucchini, chopped
  • ¼ cup cocoa powder
  • 2 whole eggs
  • 1 scoop chocolate protein powder
  • ¼ cup maple syrup
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1 cup oat flour
  • ⅓ cup chocolate chips
  • ¼ cup pecans, chopped

Instructions
 

  • Preheat oven to 350°F and line a small baking dish with parchment paper.
  • Add zucchini, cocoa powder, eggs, protein powder, maple syrup, baking powder, and vanilla to a food processor.
  • Blend until completely smooth (no visible zucchini pieces).
  • Transfer mixture to a bowl and add oat flour and pecans.
  • Stir gently until just combined (don’t overmix).
  • Pour batter into prepared dish and spread evenly.
  • Top with chocolate chips.
  • Bake for 25–30 minutes, until the top is set and a toothpick comes out mostly clean.
  • Let cool completely before slicing into 9 squares.

Notes

 

  • Texture = fudgy brownie, slightly soft in the center (that’s what we want).
  • If you want it more cake-like → bake an extra 3–5 minutes.
  • Squeeze excess moisture from zucchini if it’s very watery.
Calories: 151kcal, Carbohydrates: 22g, Protein: 5g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 5mg, Sodium: 66mg, Potassium: 197mg, Fiber: 3g, Sugar: 10g, Vitamin A: 29IU, Vitamin C: 2mg, Calcium: 78mg, Iron: 1mg