Fudgy Zucchini Brownies Recipe
These fudgy healthy zucchini brownies are packed with rich chocolate flavor while staying gluten-free, refined sugar-free, and optionally vegan or keto-friendly. The secret? Zucchini adds incredible moisture without affecting the taste, making these brownies indulgently soft, moist, and nutrient-rich.
Print Pin Servings: 12 Brownies
Calories: 180kcal
Cost: $10
Equipment
- 1 8x8 inch baking pan Use metal for best results
- 1 Box grater or food processor For finely grating zucchini
- 1 Parchment paper Prevents sticking and easy removal
- 1 Clean kitchen towel For squeezing moisture out of zucchini
- 2 Mixing bowls One for wet, one for dry ingredients
- 1 Measuring cups/spoons To ensure accurate ingredient portions
- 1 Rubber spatula Helps fold ingredients without overmixing
- 1 Toothpick To check for doneness
Ingredients
- 1 ½ cups Zucchini grated Finely grated & squeezed to remove moisture
- 1 ¼ cups Almond flour Blanched for best texture
- ½ cup Cocoa powder Unsweetened sifted for smooth texture
- ½ cup Coconut sugar Or monk fruit for keto
- ¼ cup Maple syrup Optional for extra sweetness
- ¼ cup Coconut oil melted Can use avocado oil
- 2 tablespoon Ground flaxseed Mixed with water as an egg replacer
- 5 tablespoon Water To mix with flaxseed for binding
- 1 teaspoon Vanilla extract Enhances chocolate flavor
- ½ teaspoon Baking soda For rise
- ¼ teaspoon Salt Balances sweetness
- ½ cup Dark chocolate chips 70% or higher cocoa content preferred
- ¼ cup Chopped walnuts Optional for crunch
Instructions
- Preheat oven to 350°F and line an 8×8 pan with parchment paper.
- 2 Grate zucchini finely and squeeze out all excess moisture.
- 3 Mix flaxseed with water and let sit for 5-10 minutes.
- 4 In a bowl, whisk almond flour, cocoa powder, baking soda, and salt.
- 5 In another bowl, mix flax mixture, coconut oil, maple syrup, coconut sugar, and vanilla.
- 6 Stir dry ingredients into wet mixture until combined.
- 7 Fold in zucchini and chocolate chips.
- 8 Spread batter evenly in prepared pan and sprinkle extra chocolate chips on top.
- 9 Bake for 30 minutes or until a toothpick inserted comes out with a few moist crumbs.
- 10 Let brownies cool in the pan for 30 minutes before removing.
- 11 Transfer to a wire rack and let cool completely.
- 12 For extra fudginess, refrigerate after cooling, then bring to room temp before serving.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 50g | Calories: 180kcal | Carbohydrates: 16g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 75mg | Potassium: 180mg | Fiber: 3g | Sugar: 9g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg