Zucchini Brownies
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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 zucchini brownies.
Adding zucchini to brownies adds moisture to the base, and with the richness of the almond butter and the combo of maple syrup and coconut sugar, yields extra fudgy and gooey brownies with crisp edges and crackly tops. Don’t fret, though- I tested this recipe many times to ensure 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 entirely gluten-free.
Zucchini brownies recipe highlights
- 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. Once you’ve made the batter, the brownies bake in 25 minutes.
- You can make it diet-friendly. Not only are these brownies naturally gluten-free, but you can make keto zucchini brownies with a few minor tweaks.
Key Ingredients
Find the printable recipe with measurements below.
- Almond butter. I like to make my own, but any no-stir almond butter works well.
- Maple syrup. This helps keep the middle of the brownies fudgy and balances out the sweetness. I also tested these with honey and agave, which both worked well.
- 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, 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 (labelled as black cocoa powder).
- Salt. To balance out all the sweet flavors.
- Baking powder. To give the brownies some rise and stability.
- Zucchini. Finely shredded zucchini with the moisture removed. Do not peel the zucchini! I like to use a box grater for perfect shreds but a cheese grater is fine.
- Chocolate. Optional, but who doesn’t love brownies with pools of chocolate throughout? You can use chocolate chips for even more chocolate, chop up a chocolate bar.
Zucchini size matters
When developing this recipe, I tested it using one zucchini each time, and the results varied depending on its size. To guarantee consistent results, I now use a cup measurement instead. You’ll need one cup of shredded zucchini with the excess moisture removed- this might be one small zucchini or several, depending on the size.
To measure, shred the zucchini, squeeze out the excess moisture, then pack it into a 1 cup measure.
How to make zucchini brownies
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.
★★★★★ 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
Recipe tips and variations
- Don’t add extra zucchini. Even a little bit more zucchini over the one cup recommendation can result in underbaked and non-fudgy brownies.
- Do not over-bake the brownies; they will continue to cook as they cool down. I recommend removing them from the oven once a toothpick comes out mostly clean. Check at the 22-minute mark.
- Don’t overmix the batter, as it can make your brownies tough and dry. Mix the wet and dry ingredients until combined, then gently fold in the shredded zucchini and chocolate.
- Cool before slicing. I know it’s tempting to dig right in, but because we’re NOT relying on flour for structure, the brownies are fragile until they reach room temperature.
- Make keto zucchini brownies. Replace the sugar with keto brown sugar and the maple syrup with keto maple syrup. Bake as instructed, and each brownie will have just 4 grams of carbs.
Frequently asked questions
Yes, and not just because of the zucchini. When creating this recipe, 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. However, I hope it’s already shredded because shredding a thawed frozen zucchini is nearly impossible.
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.
More zucchini desserts
If you tried this Zucchini Brownies recipe, please leave a star rating and comment. It helps others thinking of making this.
Zucchini Brownies
Video
Ingredients
- 1 cup almond butter
- 1/4 cup maple syrup
- 1/2 cup coconut sugar or brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup + 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1 cup shredded zucchini
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F (180°C). Line an 8 x 8-inch pan with parchment paper and set aside.
- Shred the zucchini and remove excess moisture. Measure out exactly one cup.
- In a mixing bowl, whisk together the almond butter, maple syrup, coconut 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 22-25 minutes, or until a toothpick comes out just clean from the center.
- Remove the brownies from the oven. Allow them to cool in the pan completely before slicing and serving.
Notes
- Almond butter substitute: 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.
- Add mix-ins: Like walnuts, coconut flakes, or even white chocolate chips.
- Leftovers: Keep in the fridge, covered, for up to two weeks. They can also be frozen for up to 6 months.
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!!!