Best Zucchini Brownies Recipe (Flourless!)- TBMW (2024)

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This zucchini brownie recipe is a sneaky way to hide some vegetables in your chocolate desserts! Rich, fudgy, and naturally flourless, no one will know there is zucchini in it!

Best Zucchini Brownies Recipe (Flourless!)- TBMW (1)

I’m no stranger to adding zucchini to desserts. I’ve used to it make a chocolate zucchini bread, classic zucchini bread, and even a chocolate cake. Oh, and let’s not forget the muffins, too.

However, the most delicious dessert to add it to is brownies.

Table of Contents
  1. Why you’ll love these zucchini brownies
  2. Ingredients needed
  3. How to make zucchini brownies
  4. Tips to make the best recipe
  5. Dietary swaps and variations
  6. Storage instructions
  7. Recommended tools to make this recipe
  8. More brownie recipe to try
  9. Frequently Asked Questions
  10. Zucchini Brownies (Recipe Card)

Why you’ll love these zucchini brownies

  • They are healthier. These brownies don’t use any flour or refined sugar, so even without the zucchini, they are already a healthier dessert (similar to our healthy brownies!).
  • Quick and easy to make. From prep the plate, this entire dessert bakes up in just 25 minutes.
  • You can make it diet-friendly. Not only are these brownies naturally gluten free, but you can adapt them to other diets out there with just a few tweaks.
  • Fudgy and rich. Most importantly, zucchini brownies tick all the right boxes when it comes to it’s taste and texture!

Ingredients needed

  • Almond butter– I like to make my own, but any no-stir almond butter works well.
  • Maple syrup–Agave or honey work, too.
  • 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.
  • Vanilla extract– A must for any good chocolate dessert.
  • Unsweetened cocoa powder– 100% Dutch processed and sifted.
  • Salt. A pinch of salt will transform the flavor and texture.
  • Baking powder– Leavening agent to give the brownies some rise and stability.
  • Zucchini– Finely shredded zucchini with the moisture removed. See my tips below on how to shred zucchini perfectly for desserts.
  • Chocolate chips– Optional, but who doesn’t love brownies with pools of chocolate throughout?

How to make zucchini brownies

Step 1- make the batter

Mix the almond butter, maple syrup, brown sugar, eggs, and vanilla extract in a large bowl. Mix through the cocoa and baking powder, then stir through the zucchini and chocolate chips.

Step 2- bake the brownies

Transferthe mixture into a lined square pan and reserve some chocolate chips to place on top.Bakethe brownies for 22-25 minutes or until a skewer comes out mostly clean.

Best Zucchini Brownies Recipe (Flourless!)- TBMW (2)

Tips to make the best recipe

  • Do not over-bake the brownies; they will continue to cook as they cool down.
  • Always reserve a handful of chocolate chips for topping the brownies with, as that guarantees tons of chocolate in every bite!
  • Use unsweetened cocoa powder to give your brownies a rich, chocolatey flavor without adding extra sugar. Make sure to use good quality cocoa powder for the best results.
  • 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.

Dietary swaps and 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 for 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.

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.

  • Box grater. To shred the zucchini (or anything, really!) perfectly.
  • Square pan. My go-to pans when baking brownies, bars, or blondies.
  • Spatula. A good quality rubber spatula folds in everything seamlessly.
Best Zucchini Brownies Recipe (Flourless!)- TBMW (3)

More brownie recipe to try

  • Keto brownies
  • Healthy brownies
  • Vegan brownies
  • Almond flour brownies
  • Coconut flour brownies
  • Nutella brownies

Frequently Asked Questions

What does zucchini replace in baking?

Zucchini doesn’t technically replace anything but can enhance baked goods by adding moisture and nutrition. For brownies and cakes, it makes them super moist.

Can you taste the zucchini in zucchini brownies?

No, the zucchini in brownies has a very mild flavor and blends in well with the other ingredients. You won’t be able to taste them at all.

Can you use frozen zucchini?

Yes, you can use frozen zucchini for this recipe. Thaw the zucchini completely and squeeze out any excess moisture before using them.

What can you serve with zucchini brownies?

While delicious on their own, you can add some whipped cream, ice cream, or even fresh berries.

Best Zucchini Brownies Recipe (Flourless!)- TBMW (4)

Zucchini Brownies

5 from 320 votes

This zucchini brownie recipe is a sneaky way to hide some vegetables in your chocolate desserts! Rich, fudgy, and naturally flourless, no one will know there is zucchini in it!

Servings: 12 Brownies

Prep: 1 minute min

Cook: 25 minutes mins

Total: 26 minutes mins

Rate This Recipe

Print

Ingredients

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 your 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

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.

Nutrition

Serving: 1brownieCalories: 148kcalCarbohydrates: 7gProtein: 6gFat: 13gSodium: 44mgPotassium: 194mgFiber: 5gVitamin A: 5IUVitamin C: 1mgCalcium: 94mgIron: 2mgNET CARBS: 2g

Course: Dessert

Cuisine: American

Author: Arman Liew

Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Best Zucchini Brownies Recipe (Flourless!)- TBMW (2024)

FAQs

Why is flour important in brownies? ›

Flour's primary role in brownies is to bind and set the matrix of ingredients. “Sugar sweetens; chocolate, vanilla and salt boost flavor; eggs contribute structure and mouthfeel; and flour provides the backbone,” Phillip says. “The beauty of this is that brownies can be made very well with gluten-free flours.”

Why is my brownie not crusty? ›

While your brownie may taste just as good, a dull-topped brownie is never as inviting as a shiny one. The paper-thin crinkly crust can only form if the sugar in the brownies has fully dissolved and broken down. The best way to achieve this is by making sure you thoroughly beat the sugar and the eggs.

Why is my brownie crispy? ›

Looks to be either over mixed (too much gluten makes it doughy) or over baked (dries out the texture and makes it crispy on top). Try mixing as little as possible and reducing the oven temp a bit, take the brownies out when there's a slight wobble in the centre and they will finish baking through in the pan.

What is the best flour for baking brownies? ›

The Best Flour for Making Brownies

Cake flour has a low protein at 6-8%, which is not enough to hold the batter together and will result in a flaky mess. Bread flour on the other hand has too much protein at 12-15 % for this recipe, creating a thick hard chocolate bar. So, all purpose flour is the winner!

What is the best flour to use for baking? ›

All-purpose flour (sometimes called AP flour for short) should be a staple in your kitchen. Created from a mixture of soft and hard wheat varieties, it has a moderate protein content of about 9 to 11 percent. As the most versatile flour, it's capable of creating flaky pie crusts, chewy cookies, and fluffy pancakes.

What happens if you put too much butter in brownies? ›

Whether you use butter, margarine, or vegetable oil, putting too much in your brownie batter causes it to be greasy. Don't worry, you're not alone. Many people fall into this trap when trying to substitute butter with oil.

How to make box mix brownies better? ›

Add nuts – Add a handful of finely chopped pecans or walnuts if you love brownies with nuts. Add mix ins – Jazz up a basic brownie mix with chopped mini peanut butter cups, white chocolate chunks, or your favorite chopped up candy bar. Add a swirl – Swirl in spoonfuls of peanut butter or Nutella before baking.

Why are my brownies more cakey than fudgy? ›

Achieving a fudgy brownie is all to do with the ratio of fat to flour. A fudgy brownie recipe will use more fat than flour. Generally this is achieved by adding more butter or real chocolate to your brownie recipe. A cakey brownie recipe on the other hand will call for more flour in the ratio of fat to flour.

Can you over mix brownie batter? ›

Over mixing brownie leads to too much air incorporation and can leave your brownie looking and tasting like a chocolate cake. Under mixing will lead to insufficient combination of your core ingredients and so the brownie texture will not form to perfection.

Why do my brownies taste weird? ›

Mistake #1: Too Much Flour

Of our four main recipes, cakey brownies clock in with the largest amount of flour, at 1¼ cups. That's not a lot. For context, most chocolate sheet cakes call for at least 2 cups. If you add too much flour, your brownies will likely come out too dry and taste stale.

Can I put brownies back in the oven after they have cooled? ›

Preheat the oven to 350 degrees Fahrenheit. Place the undercooked brownies back in the baking pan they were originally baked in. Bake for an additional 5-10 minutes, or until a toothpick inserted into the center comes out clean. Let the brownies cool completely before cutting and serving.

What happens if you forget to put flour in brownies? ›

Weirdly, they came out fine… very, very gooey but they held their shape and are delicious. I'm so surprised as I thought flour was a key ingredient in brownies. Just wanted to share my fail turned to win.

What is the importance of flour in baking? ›

Flour lends structure to baked goods, like cakes, biscuits, pastry and bread, with a range in protein content to suit the purpose and desired outcome. Higher-protein flours provide a greater proportion of gluten and a stronger dough for products like bread and the reverse is true for use in cakes and biscuits.

What is the importance of flour? ›

Flour provides the structure in baked goods. Wheat flour contains proteins that interact with each other when mixed with water, forming gluten. It is this elastic gluten framework which stretches to contain the expanding leavening gases during rising. The protein content of a flour affects the strength of a dough.

Do brownies contain flour? ›

The choice of flour for brownies depends on the desired texture and personal preference. The two main types of flour commonly used for baking brownies are all-purpose flour and cake flour. Each type of flour can yield slightly different results.

References

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