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!
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.
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.
- 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.
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