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Overhead photo of a zucchini brownie on a sheet of parchment paper.
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4.89 from 17 votes

Zucchini Brownies

Sneak veggies into your dessert with these healthy zucchini brownies that are made with almond and oat flour and naturally sweetened with maple syrup. They're moist, fudgy, oil-free and gluten-free.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: zucchini brownies
Servings: 12



  • Preheat oven to 350°F. Grease an 8×8-inch baking pan or line with parchment.
  • In a medium mixing bowl combine oat flour, almond flour, cocoa powder, sea salt and baking soda.
    Dry ingredients being whisked together in a bowl.
  • In a large mixing bowl whisk together eggs, maple syrup and vanilla extract. And zucchini to bowl and mix to combine.
    Eggs, maple syrup and vanilla extract in a bowl with shredded zucchini added to it.
  • Pour dry ingredients into wet ingredients and mix until just combined.
    Brownie batter ingredients mixed together.
  • Fold in chocolate chips.
    Chocolate chips added to brownie batter.
  • Transfer mixture to the prepared pan. Bake for 30-40 minutes, or until brownies are set in the center and a toothpick comes out clean.
    Baked zucchini brownies in a square baking pan lined with parchment paper.
  • Let brownies cool completely (trust me, they test better cool, plus you won’t burn your mouth). Cut into squares and enjoy!



  • Vegan: To make this recipe vegan swap the eggs with 2 flax eggs


Serving: 1brownies | Calories: 143kcal | Carbohydrates: 22g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 31mg | Sodium: 138mg | Potassium: 157mg | Fiber: 5g | Sugar: 9g