Rich and fudgy zucchini brownies are a high-fiber dessert made with whole ingredients. They're naturally gluten-free, made with almond flour, and sweetened with all-natural maple syrup.
Chocolate zucchini brownies
If you follow the paleo diet, these delicious brownies are perfect! They are low-carb and nutritious, thanks to almond flour and maple syrup. In fact, they don't even taste like there are veggies hidden in them.
Before you start rolling your eyes at hiding zucchini in brownies, you have to trust me. These brownies are so rich and decadent that they taste just like the classic brownies you love.
I don't know about you, but I sure do love a good brownie. These chocolate zucchini brownies are chewy, fudgy, and slightly dense. When you bite into them, you'll have flashbacks of your childhood, eating Duncan Hines boxed mix brownies.
If you still want more chocolate after eating the brownies, I definitely recommend my Healthy Chocolate Fudge Recipe next on your baking list!
Ingredients needed
This rich zucchini brownies recipe is made with just ten ingredients that are easy to find. Here’s a bit more about what I used:
- Zucchini: You'll need about a cup of finely shredded zucchini, squeezed to remove the extra moisture. You don't need to peel the zucchini before you shred it.
- Almond Flour: Use almond flour, not almond meal. You will use 1 cup.
- Almond Butter: Creamy, unsweetened almond butter is best, use ¼ a cup.
- Maple Syrup: This is a natural sweetener, you will use ½ a cup to sweeten the entire bach.
- Cocoa Powder: Unsweetened cocoa powder is what makes these brownies taste so chocolaty. Use ⅔ cup.
- Eggs: You need eggs to bind and emulsify everything, use two large eggs.
- Coconut Oil: As a natural fat, use ½ a cup of coconut oil.
- Vanilla: Enhance the rich flavors of the brownies with one teaspoon of vanilla.
- Baking Soda: This gives the brownies a bit of rise and prevents them from being too dense. Use ¼ a teaspoon.
- Chocolate Chips: I only used ½ a cup in the batter. Save some chocolate chips to sprinkle on top.
Kitchen tools required
All you truly need is one bowl (you can use two if you wish!) and about 25 minutes, and then you've got the most perfect fudgy zucchini brownies.
Gather the following items before you begin:
- 8x8 Baking Pan
- Parchment Paper
- Non-Stick Spray
- Whisk
- Mixing Bowl
- Shredder
- Food Processor (optional)
- Toothpick
For measuring, you will need 1 cup, ⅔ cup, ½ cup, ¼ cup, 1 teaspoon, and ¼ teaspoon.
How to make healthy zucchini brownies
They are seriously easy to make. Like most things of mine, they don't require a lot of steps or ingredients because I like to keep things as basic as possible.
You'll need to shred a zucchini as fine as possible. I actually used my food processor for this because there is an attachment on the processor that grates things. This still wasn't fine enough for my liking, so I ran it through the regular food processor for a few pulses to get it small enough.
You'll want to squeeze it with a paper towel, too, just to remove any extra moisture. I just wrap it up and squeeze.
You'll then combine all of your wet ingredients in one bowl, whisking together the eggs, maple syrup, coconut oil, almond butter, and vanilla.
In a separate bowl, mix together the dry ingredients: almond flour, baking soda, salt, and cocoa powder.
Add the dry ingredients to the wet ingredients, stir till combined, and then add in the zucchini and the chocolate chips.
Stick them in the oven for 24-28 minutes or until baked through when a toothpick gets inserted and comes out clean.
They get so fudgy and delicious.
Enjoy!
Recipe Tips
Below are some common zucchini brownies questions. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!
What makes these brownies paleo?
In order to make a paleo brownie, there cannot be any regular flour that comes from a grain, so no oat flour, no white flour, and no spelt flour. It has to be a gluten-free flour, typically one that is lower in carbs.
To keep them gluten-free and low-carb, almond flour is the only flour used. So that handles the flour aspect, but we also need to use a paleo-certified sweetener, such as coconut sugar, maple syrup, or honey.
So in order to keep them refined sugar-free, the only sugar I used was maple syrup.
Are these zucchini brownies healthy for you?
Yes! And the best part of it is that you can't taste that they are healthier either. The zucchini is actually blended in nicely and just adds a veggie boost to your brownies.
Zucchini is really high in fiber, and vitamin C. Fiber benefits your gut health, and vitamin C supports your immune system.
Coconut oil is a healthy fat that helps you feel full and contributes to healthy brain development.
Almond flour is also high in healthy fats, but it's also known for protein too! These brownies will help you feel full and satisfy your sweet tooth at the same time.
How did you shred your zucchini?
First, I grated the zucchini. Then, I pulsed it through my food processor to get an extra-fine texture. You don't need to peel the zucchini before you shred it.
How do you remove moisture from shredded zucchini?
This is a very important step! If you don't remove the moisture first, your brownies might turn out too soggy. The best way to remove moisture from the zucchini is to place all of it in a cheesecloth and squeeze it as hard as you can. Do this over the sink or a bowl because you'll squeeze out quite a bit of water/zucchini juice.
Storing leftovers
These brownies need to be stored in the refrigerator. Keep them in an airtight container for up to three days.
You can also freeze them too. They will stay fresh in the freezer for up to six months.
If you make this recipe, be sure to comment below and let me know how it was! Also tag @erinliveswhole on Instagram and use the hashtag #erinliveswhole so I can see it and feature you!
If you liked this recipe, you'll want to try these!
Here are some of my favorite chocolate and zucchini dessert recipes you should make next. Enjoy!
Photos by Moriah Sawtelle and recipe by Erin Antoniak.
Paleo Zucchini Brownies
Ingredients
Method
- Preheat oven to 350F and line an 8x8 with parchment paper and non-stick spray. I use both for no sticking.
- In a large bowl, whisk together eggs and maple syrup.
- Whisk in coconut oil, almond butter, and vanilla.
- In a separate small bowl, mix together almond flour, baking soda, salt, and cocoa powder.
- Add dry ingredients to wet ingredients and stir till combined.
- Add in the shredded zucchini and chocolate chips.
- Pour into 8x8 dish and top with more chocolate chips if desired.
- Bake for 24-28 minutes or until toothpick or knife inserted into the center comes out clean.
- Let cool before cutting.
- STORE THEM IN THE FRIDGE!!!! They get so fudgy and delicious.
rachel says
If I don't have almond butter, what do you suggest I use...? I don't need them to be paleo.
Erin says
any other nut butter or tahini.
Stef says
Obsessed. It reminds me of the the Simple Mills brownie mix which is so dang expensive. This recipe is a healthier, cheaper alternative!
Erin says
This comment made my day.
Erin says
Hi Stepf, I am so happy you enjoyed them so much and can save money!
Renee says
The best paleo treat I have ever made. Forget that it’s paleo, they’re sooooo delicious! Thank you @erinlveswhole
Erin says
You are so welcome, Renee. So glad you like them.
Danae Lynn Allan says
These are amazing! I had extra zucchini to use, so I found this recipe and I am so pleased! They are delectable. I accidentally forgot the almond butter (oops) but they still worked out great. I added a Bit of "healthy" frosting (cocoa, coconut oil, maple syrup and a dash of powdered sugar). Delicious
Erin says
Thank you for sharing!! So glad you liked them!
Stacy M says
I substituted flax egg for the eggs as well as vegan choc chips to make them vegan and they were amazing! So happy with this recipe! Thank you Erin!
Erin says
SO glad you liked them and the flax egg worked well!! Thank you for sharing.
Christina says
Do you think it would work to double in a 13x9 pan?
Erin says
Totally! Will be great!
Mary says
How long do you think you should bake a doubled recipe in a 9x13 pan?
Erin says
I would add an extra 8-10 minutes but keep an eye on it and test with a toothpick.
Sarah says
Hi Erin!
Can I substitute cacao for the cocoa??
Erin says
Yes! Just may be a little more bitter.
Amanda J says
I used cacao and they were fabulous!
Erin says
Hi Amanda! I'm so happy it came out so good! 🙂
Maria says
Use less cacao
Erin says
Hi Maria, so glad you liked them!
Carly says
Hi Erin!
Are the semi sweet chocolate chips considered Paleo?
Erin says
You'll have to find certified Paleo chocolate chips if you are strictly on the diet.
Nilufer says
Hello! If I leave out the nut butter will that make the brownies less wet? I like chewy but still a bit cakey and not wet (because that always seems uncooked to me).
Erin says
Hi Nilufer, you can try that! I have not yet and think the recipe will not be the same, but feel free to see how it goes and let me know!
Mackenzie Minotti says
Would peanut butter work if not following paleo?
Erin says
It will work great!!
Cathrine says
Sooooo delicious!!! I didn’t have maple syrup so I used honey but man! These things are so good!
Erin says
Thanks for sharing Cathrine!! Love that you love them!!
Karen Malysiak says
Does it matter using creamy or smooth almond butter?
Erin says
Either will work!!
Maddie says
Could you replace coconut oil with olive oil?
Erin says
Yes, olive oil has a stronger taste but it could work.
Marlene says
They were insanely yummy! My kiddos loved them! Thanks for this one and all of your other wonderful recipes which are all superb as well!
Erin says
Aw, so glad you are loving these brownies!! And even better that your kids loved them too!!
Stacie says
Hi Erin! These brownies are absolutely delicious!!! This will now be my “go to” recipe. The zucchini is such a surprise ingredient...no one would ever know. Thank you so much for sharing.
Erin says
I'm so glad you liked them Stacie!! It's great to hide veggies and to never even realize 😉
Dee says
These brownies far exceeded my expectations! They are absolutely delicious! My quest to find a recipe for the most perfect brownie is officially over! Thank you, Erin, for sharing this recipe!
Erin says
I'm so glad you love these!! Enjoy em 🙂
Tamika says
I made the mistake of peeling my zucchini but my brownies turned out so delicious. This recipe is better than regular brownies. My daughter loved them! Thanks for sharing a wonderful recipe.
Erin says
Thank you for sharing!! I think peeling the zucchini is ok - and I'm so glad it turned out!! 🙂
Jean says
Hi what can i substitute to maple syrup? Please response our messages.. Thank you!
Erin says
Honey is the best replacement!
Rachel says
Can’t wait to try. Do you peel the zucchini?
Erin says
Nope! No peeling needed 🙂
Maggie says
Hi! Would ripe bananas work instead of the eggs?
Erin says
I've never tried that way so I'm not sure, but they might?!
Tom says
Hello hello... Step aside Duncan Hines, there is a new sheriff in town. These brownies are actually insane and so fudgy. I could eat an entire tray because they are so good. Best brownies I've ever had!