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My zucchini brownies are rich, fudgy, and naturally flourless. They are made using simple ingredients and are always a hit for dessert. No one will know there are greens hidden in them.
My zucchini chocolate cake remains one of my most-made recipes, so it’s a no-brainer to adapt it into fudgy brownies.
Adding zucchini to brownies adds moisture to the base, yielding extra fudgy and gooey brownies with crisp edges and crackly tops. Don’t fret, though- you won’t taste zucchini in them. I also appreciate that these brownies are healthier than traditional brownies and are quick and easy to prepare. Bonus? They are completely gluten-free.
Table of Contents
Why I love this recipe
- They are healthier. These brownies don’t use any flour or refined sugar, so even without the zucchini, they are already a healthier dessert!
- 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!
If you love zucchini desserts, try my healthy zucchini muffins, healthy chocolate zucchini bread, and zucchini cookies next.
★★★★★ REVIEW
“I give it a 10 on a scale of 1 to 10. The brownies taste even better than any boxed mix and no one knows there’s zucchini in them.” – Glenna
Ingredients needed
- Almond butter. I like to make my own, but any no-stir almond butter works well.
- Maple syrup. This liquid sweetener helps keep the middle of the brownies fudgy and balances out the sweetness. Honey and agave nectar also work.
- Brown sugar OR coconut sugar. Either of these sugars works. Go for coconut sugar if you want these brownies to be healthier. Of course, white sugar will also work.
- Eggs. room temperature, please.
- Vanilla extract. A must for any good chocolate dessert.
- Unsweetened cocoa powder. 100% Dutch processed and sifted. For a richer chocolate flavor, I sometimes use dark cocoa powder.
- Salt. To balance out all the sweet flavors.
- Baking powder. Leavening agent to give the brownies some rise and stability.
- Zucchini. Finely shredded zucchini with the moisture removed. I like to use a box grater for perfect shreds.
- Dark chocolate chips. Optional, but who doesn’t love brownies with pools of chocolate throughout?
How to make zucchini brownies
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Mix the wet. Mix the almond butter, maple syrup, brown sugar, eggs, and vanilla extract in a large bowl.
Step 2- Finish batter. Mix the cocoa and baking powder, then stir through the zucchini and chocolate chips.
Step 3- Assemble. Transfer the mixture into a lined square pan.
Step 4- Bake the brownies for 22-25 minutes or until a skewer comes out mostly clean.
Arman’s recipe tips
- Do not over-bake the brownies; they will continue to cook as they cool down.
- Always reserve a handful of chocolate chips to top the brownies with, as that guarantees tons of chocolate in every bite!
- Make sure to use good-quality cocoa powder for the most decadent chocolate flavor.
- 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.
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.
Frequently asked questions
Yes, and not just because of the zucchini. I cut back on the sugar and replaced half of it with a natural sweetener, maple syrup. I also omit any butter or oil and instead, use almond butter.
Yes, you can use frozen zucchini for this recipe. Thaw the zucchini completely and squeeze out any excess moisture before using them.
More brownie recipes to try
- Keto brownies
- Healthy brownies
- Vegan brownies
- Almond flour brownies
- Coconut flour brownies
- Nutella brownies
If you tried this Zucchini Brownies recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Fudgy Zucchini Brownies
Video
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 the 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
- 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 my 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.
Nutrition
Originally published April 2019, updated June 2023, and republished April 2025
Excellent!! Can these be left out on the counter (in a container) for a few days or do they have to be refrigerated?
First I want to say these brownies look amazing😋, can I substitute the Maple syrup with honey? I’m not a fan of maple!
Yes you can!
Today made this! Just didnt use sugar and also used peanut butter. Amazing.
I’ve made these over and over but never without the brown sugar did you replace it with something else?
I’ve been looking for a healthy version of brownies, and every single one I had baked before it was a disappointment, until I baked this one….believe me this brownies came out amazingly good!!!!!! Thank you so much for sharing ❤️
I’ve made this many times sometimes with different nut butters. It always turns out great. Moist and not too sweet.
I tried this recipe. I am on a low carb diet for knee surgery! I made this not only for me but my daughter and grandsons! We all loved the flavor! It was not that sweet and it did not make the kids bounce off the walls. What an awesome healthy way to have something sweet for the whole family! Thank you for sharing! I saved your page for other recipes! You’re the bomb!
What can I use instead of maple syrup?
I eat zucchini very often but like salad. This can be amazing-healthy sweet without even the taste of veggies. Really need to try.
Parents can make this for their children!
Best fudgy zucchini brownies ever!
I made these brownies using sugar-free maple syrup, brown sugar substitute, and sugar-free chocolate chips. The brownies turned out delicious and fudgy-the best brownies I’ve made since I had to give up sugar 1 1/2 years ago. Fantastic recipe!
One question-you have different baking times in the discussion and in the recipe itself. I started checking them at 20 minutes, and baked them about 5 minutes longer, and they turned out perfect.
Thanks so much, Darlene! Oh yes i will fix it, thank you!!!
Great idea love to try this
Wow definitely need to try!
My medium zucchinis are quite different than my neighbor’s medium zucchinis. About how many cups, grated, are your medium zucchinis? Or by weight would be helpful please. 🙂
One cup is plenty 🙂