Fudgy Zucchini Brownies

These zucchini brownies are a sneaky way to hide some veggies in your chocolate dessert! Rich, fudgy, and naturally flourless, no one will know! Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 148kcal

Author Arman Liew

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.

Video

Notes

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.

Recipe 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 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