USANA Test Kitchen: Zucchini Brownie Bites

Zucchini Brownie Bites3

Except for a few days in late June/early July, it hasn’t been a terribly hot summer here in Utah. I have a rule of not turning my oven on if it’s above 90 degrees — luckily I haven’t had to follow my rule much. This means I get to bake more.

It’s also zucchini season. Unfortunately, I don’t have the patience for a garden, but I do take full advantage of the zucchini my mother-in-law grows.

Let’s not kid ourselves, we all really know what zucchini is for: baking. Shredded or grated zucchini in bread, muffins, or brownies doesn’t really alter the taste, yet adds a health benefit.

Personally, I love zucchini bread, but I wanted to find a way to make it more portable — something that could easily be brought as a snack during a road trip or plane ride, maybe to International Convention. See, I’m really thinking about you, here.

By switching out some ingredients from a zucchini bread recipe and using a mini muffin tin, zucchini brownie bites are a delicious way to incorporate a great vegetable into a tasty snack.

Zucchini Brownie Bites (makes about 48 bites)

Zucchini Brownie Bites1


  • 1/4 c. unsweetened applesauce
  • 1/4 c. natural peanut butter
  • 1 egg yolk
  • 1/2 c. sugar
  • 1/4 c. honey
  • 1 1/2 c. finely shredded zucchini
  • 1 tsp. vanilla
  • 3 egg whites
  • 1 c. whole-wheat flour
  • 1/2 c. cocoa powder
  • 1 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1 tsp. cinnamon
  • pinch of salt
  • 1/4 c. chocolate chips (optional)


  1. In the bowl of an electric mixer, mix together the applesauce, peanut butter, egg yolk, shredded zucchini and vanilla. In a separate bowl, whip the egg whites together with a handheld mixer or wire whisk and set aside.
  2. In a separate bowl, combine whole-wheat flour, cocoa powder, baking soda, baking powder, cinnamon and salt. Alternately add the egg whites and flour mixture to the zucchini mixture. Mix in optional chocolate chips.
  3. Scoop batter into oiled, or lined, mini muffin tins. Bake at 350˚F for 15 minutes. If you’re using regular muffin tins, bake for 20 minutes.


If you’re really trying to cut back on sugar, try using a mashed ripe banana, agave nectar or pure maple syrup instead. Also, I don’t recommend using chocolate chips if you’re going to be somewhere where these zucchini brownie bites have the potential to melt.

Nutritional information (per bite):

  • 35 calories
  • 0.8 g fat
  • 6.3 g carbohydrates
  • 0.6 g fiber
  • 3.8 g sugar
  • 1.2 g protein

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2 replies
    • Irene Mak
      Irene Mak says:

      HI Carla,
      I always add fibergy into my cakes and muffin when baking. I have not tried this recipe yet but I think you can add 1 to 2 tablespoon of fibergy.


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