Zucchini Brownies


5 from 320 votes
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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!

zucchini brownies.

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
  1. Why you’ll love these zucchini brownies
  2. Ingredients needed
  3. How to make zucchini brownies
  4. Tips to make the best recipe
  5. Dietary swaps and variations
  6. Storage instructions
  7. Recommended tools to make this recipe
  8. More brownie recipe to try
  9. Frequently Asked Questions
  10. Zucchini Brownies (Recipe Card)

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!

Ingredients needed

  • 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. 

zucchini brownie recipe.

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.

  • 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.
zucchini brownie recipe.

More brownie recipe to try

Frequently Asked Questions

What does zucchini replace in baking?

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.

Can you taste the zucchini in zucchini brownies?

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.

Can you use frozen zucchini?

Yes, you can use frozen zucchini for this recipe. Thaw the zucchini completely and squeeze out any excess moisture before using them.

What can you serve with zucchini brownies?

While delicious on their own, you can add some whipped cream, ice cream, or even fresh berries.

zucchini brownies recipe.

Zucchini Brownies

5 from 320 votes
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!
Servings: 12 Brownies
Prep: 1 minute
Cook: 25 minutes
Total: 26 minutes



  • 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.


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.


Serving: 1brownieCalories: 148kcalCarbohydrates: 7gProtein: 6gFat: 13gSodium: 44mgPotassium: 194mgFiber: 5gVitamin A: 5IUVitamin C: 1mgCalcium: 94mgIron: 2mgNET CARBS: 2g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Recipe Rating


  1. How much zucchini? I have a very large zucchini and don’t know how much (in cup size) would be the equivalent of a medium zucchini. Thanks!

  2. 5 stars

    (Gotta admit, I was skeptical, but it worked perfectly! Delicious!)

    You’re batting 1000 in my book!

    Thank you, Arman!!

  3. 5 stars
    Chocolate and fudgy. Yum. I couldn’t taste the zucchini. I added chopped walnuts and the brownies held together beautifully. I processed my zucchini in the mini food chopper until it was like a paste and then drained it through a fine mesh sieve. These brownies satisfied my sweet craving. I made them so I could enjoy a sweet and everyone ended up enjoying them.

  4. can we substitute your real brown sugar 1:1 with briwn swerve? or is there a special conversion needed? and same question for switching your real maple syrup for low-carb maple substitute?

  5. 5 stars
    Hi! These look delicious! I have a garden with HUGE zucchini to eat up. Do you have an approx weight of the zucchini that you used or a cup measurement of grated zucchini that you used for these? My zucchinis have passed the medium stage!!!

  6. 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!

  7. 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.

  8. 5 stars
    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.

  9. 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.

  10. 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. 🙂

  11. Oh my gosh these look so amazing and I cannot WAIT to make these over the weekend! Thank you!!!

  12. 5 stars
    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.