Delicious And Easy Low Sodium Zucchini Brownies

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Hey there, fellow foodies! Today, we’re diving into a guilt-free dessert that’ll have your taste buds dancing with joy – Delicious And Easy Low Sodium Zucchini Brownies! Yes, you read that right – brownies that are not only delicious but also low in sodium. If you’re someone who’s keeping an eye on their salt intake but still craves a sweet treat, you’re in for a real treat.

We all know that zucchinis are the unsung heroes of the vegetable world, quietly lurking in the background of salads and stir-fries. But today, they’re taking center stage in a dessert that’s both wholesome and indulgent. Plus, we’re dialing down the sodium content, making it a perfect option for those watching their salt intake. So, let’s roll up our sleeves and get baking!

3 Brownies on a white rectangular dish.

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The Star of the Show – Zucchini

Zucchini is the secret ingredient that makes these delicious and easy low sodium zucchini brownies moist, tender, and surprisingly healthy. Not only do they add a wonderful texture, but they also bring a mild, earthy sweetness to the mix. Plus, they’re packed with nutrients like vitamins A and C, potassium, and fiber.

Here’s a fun fact: Zucchinis are 95% water, making them incredibly hydrating. So, you can enjoy these brownies guilt-free, knowing you’re sneaking in some extra hydration along with your dessert.

Zucchini shredded on a box shredder.

Ingredients You’ll Need

Now, let’s get to the good stuff – what you’ll need to whip up these scrumptious low-sodium zucchini brownies. Gather these ingredients:

For the Brownies:

  • 2 cups grated zucchini (about 2 medium-sized zucchinis)
  • 1 cup all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 2 cups sugar
  • 3/4 cup unsalted butter (melted) or applesauce for a lower-fat alternative
  • 3 large eggs (or flax eggs for a vegan version)
  • 1 tsp pure vanilla extract
  • 1 cup semi-sweet chocolate chips (look for low-sodium options)
  • 1 cup chopped nuts (optional)
  • Cooking spray or parchment paper for the baking pan

Which Chocolate is Best?

The best news is all chocolate is either very low in sodium or has none. I have not found any chocolate chips with sodium yet. My 2 favorite brands for these cookies are Nestle Toll House or Kirkland Signature 

Which Flour Should I Use?

More good news! Flour is another Sodium Free ingredient, so it is fine to use All Purpose Flour. You can always use Whole Wheat FlourGluten-Free Flour blend and even Almond flour, but know some of these will change texture of the cookies. Whole grain is always a healthier choice. 

Brownie Batter


Now that we’ve got our ingredients lined up let’s dive into the baking process:

1. Prep the Zucchini:

Start by grating the zucchini. You can leave the skin on for added texture and nutrients. Once grated, use a clean kitchen towel to squeeze out excess moisture. You don’t want soggy brownies!

2. Preheat and Prepare:

Preheat your oven to 350°F (175°C) and prepare an 9×13 inch baking dish by greasing it with cooking spray or lining it with parchment paper.

3. Combine the Wet Ingredients:

In a medium mixing bowl, whisk together the melted unsalted butter with sugar. Add Cocoa, mix until well combined.

4. Add Remaining Ingredients:

In the same mixing bowl, whisk together the eggs, vanilla, all-purpose flour.

5. Fold in the Zucchini and Chocolate Chips:

Gently fold in the grated zucchini and the chocolate chips into the batter. The zucchini will add moisture and a pleasant, mild sweetness to the brownies. The chocolate chips? Well, they’re just for that irresistible touch of decadence!

6. Don’t forget the Nuts:

If you want to take these zucchini brownies to another level add the chopped nuts to the batter. Fold them in gently as well. What better combination is there? Nuts and Chocolate are a classic combination.

7. Bake:

Pour the batter into your prepared baking pan and spread it out evenly.

8. Bake to Perfection:

Pop your pan into the preheated oven and bake for about 35-40 minutes or until a toothpick inserted into the center comes out clean. Keep an eye on them, as baking times can vary depending on your oven.

9. Cool and Enjoy:

Once they’re done, let the brownies cool in the pan for a bit before transferring them to a wire rack. This will allow them to set properly. Once they’re at room temperature, cut them into squares, and it’s time to indulge!

Brownie Batter spread evenly in a 9x13 baking dish

Storage and Serving Suggestions

Once completely cooled, your delicious and easy low sodium zucchini Brownies are ready to enjoy! They are great on their own as a snack or severed with a Low Sodium Ice Cream.

 Store any leftovers in an airtight container to maintain freshness. These brownies freeze well, but they sometimes don’t last long enough to freeze.

A Final Word

These Low Sodium Zucchini Brownies are the perfect example of how you can enjoy a sweet treat without compromising your health goals. They’re moist, fudgy, and oh-so-chocolatey, with the added bonus of sneaking in some veggies.

So, the next time you’re craving dessert but want to keep your sodium intake in check, remember these brownies. They’re not just a delicious treat; they’re a wholesome way to satisfy your sweet tooth.

Whether you enjoy them as an afternoon snack, a guilt-free dessert, or even as a sneaky way to get your kids to eat their veggies, these brownies are a winner. So, go ahead, give them a try, and let us know how you like them. Happy baking and even happier munching!

It’s all about balance,

3 Brownies on a white rectangular dish.

Delicious And Easy Low Sodium Zucchini Brownies

Ooey Gooey Zucchini Chocolate Brownies
No ratings yet
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert, Snack
Cuisine American
Servings 24 pieces
Calories 223 kcal


  • 2/3 cup cocoa
  • 3/4 cup butter unsalted, melted
  • 2 cups sugar
  • 3 eggs
  • 1 tsp vanilla
  • 1 cup flour
  • 1 cup chocolate chips
  • 1 cup nuts optional, chopped
  • 2 cups zucchini shredded
  • baking spray


  • Preheat Oven 350 degrees
  • Add Sugar to melted Butter and stir until combined
  • Stir in Cocoa
  • Add remaining ingredients until combined. Don't over stir
  • Spread evenly in to a greased 9×13 baking dish
  • Bake for 35 – 40 min. until toothpick comes out clean.


Serving: 1brownieCalories: 223kcalCarbohydrates: 29gProtein: 3gFat: 12gCholesterol: 36mgSodium: 56mgFiber: 2gSugar: 21g
Keyword brownie, Chocolate, delicious, easy, Zucchini
Tried this recipe?Let us know how it was!

Thanks For Following Along

If you enjoyed this post don’t forget to follow me on Instagram, YouTube and Pinterest. You can also join my Low Sodium Heart Healthy Living Group to connect with Low Sodium friends.

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3 Brownies on a white rectangular dish.

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