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!
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.
Table of Contents
Why you’ll love these zucchini brownies
- They are healthier. These brownies don’t use any flour or refined sugar, so even without the zucchini, they are already a healthier dessert (similar to our healthy brownies!).
- Quick and easy to make. From prep the plate, this entire dessert bakes up in just 25 minutes.
- You can make it diet-friendly. Not only are these brownies naturally gluten free, but you can adapt them to other diets out there with just a few tweaks.
- Fudgy and rich. Most importantly, zucchini brownies tick all the right boxes when it comes to it’s taste and texture!
- Almond butter– I like to make my own, but any no-stir almond butter works well.
- Maple syrup– Agave or honey work, too.
- Brown sugar OR coconut sugar– Either of these sugars works. Go for coconut sugar if you want these brownies to be healthier.
- Eggs– room temperature.
- Vanilla extract– A must for any good chocolate dessert.
- Unsweetened cocoa powder– 100% Dutch processed and sifted.
- Salt. A pinch of salt will transform the flavor and texture.
- Baking powder– Leavening agent to give the brownies some rise and stability.
- Zucchini– Finely shredded zucchini with the moisture removed. See my tips below on how to shred zucchini perfectly for desserts.
- Chocolate chips– Optional, but who doesn’t love brownies with pools of chocolate throughout?
How to make zucchini brownies
Step 1- make the batter
Mix the almond butter, maple syrup, brown sugar, eggs, and vanilla extract in a large bowl. Mix through the cocoa and baking powder, then stir through the zucchini and chocolate chips.
Step 2- bake the brownies
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.
Tips to make the best recipe
- Do not over-bake the brownies; they will continue to cook as they cool down.
- Always reserve a handful of chocolate chips for topping the brownies with, as that guarantees tons of chocolate in every bite!
- Use unsweetened cocoa powder to give your brownies a rich, chocolatey flavor without adding extra sugar. Make sure to use good quality cocoa powder for the best results.
- Don’t overmix the batter; it can make your brownies tough and dry. Mix the wet and dry ingredients until combined, then gently fold the shredded zucchini and chocolate.
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:
- Skip the eggs. Make them eggless by replacing the eggs with one of these egg substitutes.
- Cut the carbs. For low carb zucchini brownies, swap the maple syrup for keto maple syrup and use a brown sugar substitute.
- Change up the flavor. Add mix-ins like walnuts, coconut flakes, or even white chocolate chips.
- Replace the nut butter. Substitute the almond butter for peanut butter, cashew butter, or a nut free alternative like tahini.
- Frost it! 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.
Recommended tools to make this recipe
- Box grater. To shred the zucchini (or anything, really!) perfectly.
- Square pan. My go-to pans when baking brownies, bars, or blondies.
- Spatula. A good quality rubber spatula folds in everything seamlessly.
More brownie recipe to try
- Keto brownies
- Healthy brownies
- Vegan brownies
- Almond flour brownies
- Coconut flour brownies
- Nutella brownies
Frequently Asked Questions
Zucchini doesn’t technically replace anything but can enhance baked goods by adding moisture and nutrition. For brownies and cakes, it makes them super moist.
No, the zucchini in brownies has a very mild flavor and blends in well with the other ingredients. You won’t be able to taste them at all.
Yes, you can use frozen zucchini for this recipe. Thaw the zucchini completely and squeeze out any excess moisture before using them.
While delicious on their own, you can add some whipped cream, ice cream, or even fresh berries.
Zucchini Brownies
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
Nutrition
Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
you bake these in a bread loaf pan not a square pan?
I used an 8×8 pan and they came out great. If you baked these in a loaf pan it would come out like bread.
Thanks, Theresa that was an error in the post, it has been amended.
Can I substitute honey or maple syrup for the sugar and if so how much would I use.
I have made These several times with maple syrup
How did you remove the excess moisture in zucchine?
Hi! I squeeze it out in a paper towel 🙂
Oh my gosh these look so amazing and I cannot WAIT to make these over the weekend! Thank you!!!
I just came across your zucchini brownies sound yummy. I was wondering can you use cacao chocolate.
I haven’t tried, but feel free to experiment and see.
I can’t eat almonds, do you have a recommendation for another gluten-free flour to use?
Not that I’ve tried- You could experiment with something else and see!
These are really good! Will make these again but I will cut way back on the cocoa powder. To strong for my taste. That’s personal though. I also used regular butter. 🙂
How did you remove the excess moisture in zucchini?
Squeeze it out using a paper towel.
Hi! Thanks for sharing! I am wondering if I can just use oil or butter to replace almond butter?
These sound very good! I cannot see the zucchini shreds in the brownie pictures, though, do they just become a mush in the batter? I do not want to see the shreds when I cut it and eat it, so should I alter the recipe and blend the zucchini? Thanks.
Shredding it finely and you won’t notice the zucchini at all 🙂
I tried it with oat flour. And it tasted fabulous.
Thank you so so much for the recipe!
You are so welcome!
I made mine by using chia seeds instead of flax eggs . It turned out so good. Taste so good and yummy.
Thank you so much for great recipe.
Thank you for the feedback, Ash!
I loved the texture of these brownies, I didn’t have chocolate chips and they were still fudgy and delicious. However, I think I will cut back on the sweetener next time as I found them a bit too sweet for me. I wonder how these would taste with a teaspoon on instant coffee mixed in? I might try that too.
What did I do wrong? These came out super dry. The only change I made was using 1/2 cup coconut flour & 1/2 cup almond flour. When I combined the dry & liquid ingredients, it became the consistency of a tootsie roll and was nearly impossible to fold in the zucchini & chocolate chips. Help!
Because there is no coconut flour in this recipe.