Zucchini Brownies

This zucchini brownie recipe is a sneaky way to hide some vegetables in your chocolate desserts! Rich, fudgy, and naturally flourless, no one will know there is zucchini in it!

Adding zucchini to desserts is a cheeky way to hide some greens in your sweets.

I’m no stranger to adding zucchini to desserts. I’ve used to it make a chocolate zucchini bread, classic zucchini bread, and even a chocolate cake. Oh, and let’s not forget the muffins, too. However, the most delicious dessert to add it to is brownies.

Yes, zucchini brownies.

Rich, fudgy, and gooey brownies that pack in shredded zucchini in it…but you’d never tell. 

These brownies are naturally gluten free and flourless, and can easily be made keto friendly. They are one of the easiest desserts to make using simple ingredients and with everything done in under 25 minutes! 

Ingredients needed

• Almond butter– Choose a smooth variety with no added sugar. 
• Maple syrup– Agave or honey work, too.
• Brown sugar OR coconut sugar– Either of these sugars work, go for coconut sugar if you want these brownies to be on the healthier side. 
• Eggs– room temperature eggs. 
• Vanilla extract– A must for any good chocolate dessert. 
• Cocoa powder– Unsweetened and natural cocoa powder, NOT dutch processed. The latter 
• Baking powder– Leavening agent to give the brownies some rise and stability. 
• Zucchini– Finely shredded zucchini with moist of the moisture removed. 
• Chocolate chips– Either chocolate chips or chopped chocolate work. 

How to make zucchini brownies

Zucchini brownies are so easy to make: everything is mixed in just one bowl and there is no real kitchen gadgets used. The only thing to remember is to fold through the zucchini and chocolate chips at the end. Here is the basic idea for how to make the brownies (or see the recipe below for specifics): 

• Mix the almond butter, maple syrup, brown sugar, eggs and vanilla extract. Mix through the cocoa powder and baking powder, then fold through the zucchini and chocolate chips. 
• Transfer the mixture into a lined square pan and reserve some chocolate chips to place on top. 
• Bake the brownies for 22-25 minutes, or until a skewer comes out mostly clean. 

How do you prepare zucchini for brownies?

To ensure that the zucchini remains untraceable, here are some tips when preparing it:

• Use a food processor or cheese grater to shred it. This yields thinner strips throughout.
• After grating the zucchini, squeeze out most of the moisture from it, not all. A little moisture will allow the brownies to be extra fudgy in the middle.
• Use a paper towel to mop up any excess liquid before adding it to the batter.
• There is no need to peel the zucchini.

Tips to make the best recipe

• While Dutch processed cocoa can be used, natural cocoa is better and it yields the crackly tops we love. 
• Do not over-bake the brownies as they will continue to cook as they are cooling down.
• Always reserve a handful of chocolate chips to top the brownies with, as that guarantees mouthfuls of chocolate in every bite!

Dietary swaps and variations

These brownies are super forgiving, so you can easily adapt them to other diets or change up their texture by adding nuts, frosting, and more: 

• Make them eggless by replacing the eggs with one of these egg substitutes. 
• For keto zucchini brownies, swap the maple syrup for keto maple syrup and use a brown sugar substitute. 
• Add mix-ins like walnuts, coconut flakes, or even white chocolate chips. 
• Substitute the almond butter for peanut butter, cashew butter, or a nut free alternative like tahini. 
• Add some frosting, like a chocolate frosting or a healthy frosting. 

Storage instructions

• To store: Leftover brownies can be stored in the refrigerator, covered, for up to two weeks.
• To freeze: Place the cooled baked brownies in an airtight container and store them in the freezer for up to six months.

More brownie recipes to try

• Keto brownies
• Vegan brownies
• Almond butter brownies
• Coconut flour brownies
• Almond flour brownies

Frequently Asked Questions

Zucchini Brownies

This zucchini brownie recipe is a sneaky way to hide some vegetables in your chocolate desserts! Rich, fudgy, and naturally flourless, no one will know there is zucchini in it!

5 from 141 votes

Print Rate

Course: Dessert

Cuisine: American

Prep Time: 1 minute

Cook Time: 25 minutes

Total Time: 26 minutes

Servings: 12 Brownies

Calories: 148kcal

Author: Arman

Ingredients

• 1 cup almond butter
• 1/4 cup maple syrup
• 1/2 cup brown sugar or coconut sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup + 2 tablespoons cocoa powder
• 1 teaspoon baking powder
• 1 medium zucchini grated
• 1/2 cup chocolate chips

Instructions

• Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
• In a mixing bowl, whisk together the almond butter, maple syrup, brown sugar, eggs, and vanilla extract. Add in the cocoa powder and baking powder. Fold through the zucchini and chocolate chips.
• Transfer your brownie batter to the lined pan and bake for 25-27 minutes, or until a toothpick comes out just clean from the center. 
• Allow brownies to cool in the pan completely before slicing and serving.

Notes

TO STORE: Leftover brownies can be stored in the refrigerator, covered, for up to two weeks.

TO FREEZE: Place the cooled baked brownies in an airtight container and store them in the freezer for up to six months.

Nutrition

Serving: 1brownie | Calories: 148kcal | Carbohydrates: 7g | Protein: 6g | Fat: 13g | Sodium: 44mg | Potassium: 194mg | Fiber: 5g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 2mg | NET CARBS: 2g

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