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These 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.
★★★★★ 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
Table of Contents
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 like that these brownies are healthier than other classic brownies, and are quick and easy to make. Bonus? They are completely gluten-free.
If you love zucchini desserts, try my healthy zucchini muffins, healthy chocolate zucchini bread, and zucchini cookies next.
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 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
Can I use regular butter instead of almond butter?
Has to be a nut or seed butter!
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!
1/2 cup is usually fine, but I can sometimes get away with a full cup!
When you say shredded zucchini, moisture removed, do you mean towel squeezed?
Yes, or just by hand is fine too!
My daughter liked these but I found that they were moist but lacked sweetness.
Can you give some guidance as to about how big a medium zucchini is? Or about how many cups of shredded zucchini it should measure out to? Your idea of a medium zucchini and mine might be totally different.
About one scant cup 🙂
best cookie bars I’ve ever made!
Stellar!!
(Gotta admit, I was skeptical, but it worked perfectly! Delicious!)
You’re batting 1000 in my book!
Thank you, Arman!!
I give it a 10 on the scale of 1 to 10.
Best flourless brownies I’ve had!
Can I sub Monkfruit sweetener? Or Swerve brown sugar?
You could, but it will be grainy 🙂
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.
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?
How much zucchini does this equate to? I have frozen shredded zucchini so I’m looking for an approximate measurement. Thanks!
approx. 1 cup .
Spectacular just as is! Will make again and again!
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!!!