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.
Amazing, awesome, BEST brownie recipe ever!!! Best part is they are healthy, low sugar, flourless!!
Thank You!!!
These turned out great! Thanks for sharing Arman.
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 🙂