Fudgy Zucchini Brownies {Flourless} - The Big Man's World ® (2024)

These zucchini brownies are a sneaky way to hide some veggies in your chocolate dessert! Rich, fudgy, and naturally flourless, no one will know!

Love zucchini desserts? Try my healthy zucchini muffins, healthy chocolate zucchini bread, and chocolate zucchini cake.

My family find it amusing when zucchini are in season because besides zucchini fries, I tend to use this veggie for desserts. While they are always fans of them, my zucchini brownie is their absolute favorite…and mine too!

Why I love this recipe

• 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. 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.This liquid sweetener helps keep the middle of the brownies fudgy and balances out the sweetness. Honey and agave nectar also work.
• Brown sugar OR coconut sugar. Either of these sugars works. Go for coconut sugar if you want these brownies to be healthier.Of course, white sugar will also work.
• Eggs. room temperature.
• 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.
• Salt. A pinch of sea 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. I like to use a box grater for perfect shreds.
• Dark chocolate chips. Optional, but who doesn’t love brownies with pools of chocolate throughout?

How to make zucchini brownies

I’ve includedstep-by-step photosbelow to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to therecipe cardat the bottom of this post.

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.

Arman’s recipe tips

• 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!
• Make sure to use good-quality cocoa powder for the richest chocolate flavor.
• 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 the shredded zucchini and chocolate.

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.

Frequently Asked Questions

More brownie recipes to try

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

Originally published April 2019, updated June 2023, and republished April 2024