These Flourless Zucchini Brownies are so fudgy and rich, with chocolate chips in every bite. Zucchini makes them extra moist!
Chocolate Brownies with Zucchini
Making dessert recipes lighter is a challenge, so when it works I’m thrilled! These zucchini brownies are so incredibly rich and fudgy, you won’t believe there’s no oil or butter added. And, since they are made with ground almond meal instead of flour, they also happen to be gluten-free. While I love my PB2 Flourless Chocolate Brownies and Cheesecake Brownies too, when zucchini we’ve got a bumper crop of zucchini from the garden, this is my go-to brownie recipe.
Why These Healthy Brownies Have Become a Favorite in My Home
Zucchini is in season in the summer, so I like to take advantage and make at least a few batches of these zucchini brownies. My whole family loves them and I just know you will too! Here’s what makes them a hit.
- Moist and fudgy. The liquid in the zucchini keeps the brownies moist so that you won’t miss the butter or oil. If you have a weakness for brownies that are soft, dense, and fudgy, you will love this recipe.
- Made with almond meal (or almond flour). We skip the wheat flour in these brownies and use almond meal instead, which is made from unpeeled almonds. It has a courser texture than almond flour and it’s full of protein, fiber, vitamin E, and magnesium.
- Naturally sweetened. To sweeten these zucchini brownies, I used raw honey instead of the usual granulated sugar. I add just enough to make them sweet without overdoing it.
If you have a lot of zucchini in your garden, check out these healthy zucchini recipes!
What You’ll Need
The full ingredient list for these zucchini brownies is in the recipe card above, but here are some notes to keep in mind.
- Nonstick cooking spray – Or use an oil mister.
- Egg whites – These help bind the brownies together.
- Finely ground almond meal – I use Bob’s Red Mill superfine. If you have almond flour on hand, you can use that instead if you’d like.
- Unsweetened cocoa powder – If it’s clumpy, sift it first.
- Baking soda – For rise.
- Kosher salt – A little bit of salt helps balance and enhance the flavors.
- Unprocessed raw honey – I prefer raw honey, but you can use regular honey if that’s what you have on hand.
- Grated zucchini – To guarantee soft, fudgy brownies, don’t squeeze out the liquid.
- Vanilla extract – Like the salt, this enhances the overall flavor of the zucchini brownies.
- Sugar-free or semisweet chocolate chips – I love Lily’s chocolate chips for baking.
How to Make Zucchini Brownies
Since the zucchini doesn’t have to be squeezed to remove the liquid, this is one of the easiest baking recipes you can make with zucchini!
- Prepare. Preheat your oven to 325°F. Coat a nonstick 9 x 9 inch baking pan with cooking spray, then line it with parchment paper.
- Whisk the egg whites. Add them to a medium bowl and whisk.
- Mix the dry ingredients. Whisk together the almond flour, cocoa powder, salt, and baking soda in a separate bowl.
- Finish the batter. Stir the zucchini and egg whites into the dry ingredients, then stir in the honey and vanilla and fold in the chocolate chips.
- Bake. Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve. Let the zucchini brownies cool for at least 30 minutes before cutting and serving.
Yield: 12 brownies
Serving Size: 1 brownie
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Preheat the oven to 325°F. Prepare a nonstick 9 x 9 inch baking pan with cooking spray. Cut a sheet of parchment paper about 9 inches wide, and long enough to form a sling so you can easily remove the brownies once cooked. Place into the baking pan.
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In a medium bowl, whisk the egg whites.
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In a large bowl, whisk together the almond flour, cocoa powder, salt, and baking soda. Add the zucchini and egg whites and stir with a spatula. Add the honey and vanilla and stir with the spatula until combined. Fold in the chocolate chips. Pour the batter into the prepared baking pan.
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Bake until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool about 30 minutes. Cut into 12 squares and serve.
Last Step:
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Note: If using an 8 x 8 inch baking pan, you will need to cook the brownies a little longer.
Serving: 1 brownie, Calories: 179 kcal, Carbohydrates: 25 g, Protein: 4.5 g, Fat: 9 g, Saturated Fat: 3 g, Sodium: 139 mg, Fiber: 2.5 g, Sugar: 20 g
Tips and Variations
This recipe has become a summertime tradition for us, so I’ve picked up a few tricks along the way.
- Make them nutty. Replace some or all of the chocolate chips with chopped walnuts or pecans.
- Don’t use a different flour. For this recipe, I tested both almond meal and almond flour, which both work well. Coconut flour or all-purpose flour will probably not work, but if you try and have success, please comment below! For those of you with nut allergies, I recommend these Flourless Black Bean Brownies instead.
- Swap out the honey. You can use agave nectar or maple syrup in its place.
- Cool before serving. If you cut into these brownies right away, they will fall apart. The cooling time will help them set.
How to Store
- Room temperature: Transfer the cooled and cut brownies to an airtight container. If you need to stack them, I recommend placing parchment paper between the layers to keep them from sticking to each other. They’ll keep at room temperature for 3 to 4 days.
- Refrigerator: For longer storage, you can refrigerate the brownies in an airtight container for up to a week. I recommend letting them come to room temperature before serving.
- Freezer: You can also freeze your zucchini brownies for up to 3 months in an airtight container or freezer bag. Thaw them in the refrigerator or the microwave before serving.
