Zucchini Brownies

DF GF VG

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.

If you’re like me and always up to your ears in zucchini during the summer months, you need to make a batch of these brownies! Heck, even if you’re not swimming in zucchini, it’s worth picking one up at the store or farmers market to make them. They’re so good!

Zucchini is such a magical vegetable! It’s not only amazing in savory dishes, but it adds a wonderful texture and moistness to baked goods. Its mild flavor pairs beautifully with chocolate – making these brownies extra moist, boosted with nutrition and so delicious!

Overhead photo of a zucchini brownie on a sheet of parchment paper.

Why You’ll Love These Brownies

  • Zucchini not only adds extra nutrition, but also extra moisture – no need for oil!
  • They’re gluten-free, dairy-free and can easily be made vegan!
  • No one will know that they’re made with good-for-you ingredients! They are still so rich and fudgy.
Ingredients measured out to make Zucchini Brownies: oat flour, vanilla, maple syrup, almond flour, eggs, cocoa powder, zucchini, baking soda, chocolate chips and sea salt.

Ingredients Needed

  • oat flour – use store-bought oat flour or you can make your own using my oat flour recipe.
  • almond flour – I recommend Bob’s Red Mill super fine almond flour. It’s perfect for baked goods and what I use for all of my almond flour recipes.
  • cocoa powder – can’t have brownies without cocoa powder for that chocolatey flavor! Make sure you’re using unsweetened cocoa powder. Cacao powder works as well. I really like Navitas organic cacao powder.
  • sea salt – brings all the flavors together.
  • baking soda – to help the brownies rise.
  • eggs – helps bind the ingredients together and provide structure for the brownies.
  • maple syrup – one of my favorite natural sweeteners. Just be sure to use pure maple syrup, not the artificial kind labeled “pancake syrup” that’s made from corn syrup.
  • vanilla extract – a flavor enhancer.
  • zucchini – the star of the show here. There’s no need to squeeze the grated zucchini… the liquid from the zucchini replaces the oil and helps to keep these brownies moist.
  • chocolate chips – I recommend Enjoy Life dark chocolate chips which are allergen-friendly or Lily’s chocolate chips because they are lower in sugar and calories.
Collage of six photos showing making zucchini brownie batter and then baking the brownies.

How to Make

Making these zucchini brownies is incredibly easy. 

In a medium mixing bowl, start by combining oat flour, almond flour, cocoa powder, sea salt and baking soda. In a large bowl whisk together eggs, maple syrup and vanilla extract. Add zucchini shreds and stir to combine. Pour dry ingredients into wet ingredients and mix until just combined. Gently fold in the chocolate chips.

Grease an 8×8 inch baking pan or line with parchment paper. Pour the brownie batter into the prepared pan. Bake at 350ºF for 30-40 minutes. You’ll know the brownies are done when a toothpick inserted into the center comes out clean. 

Let the brownies cool completely before cutting and serving. Trust me… they taste better cool!

Zucchini brownie squares on a sheet of parchment paper.

Substitutions & Notes

  • Flour: I’ve only tested this recipe with a combo of oat and almond flour and don’t recommend subbing for any other flour.
  • Eggs: I have tested these brownies with flax eggs and they turned out great, so if you need this recipe to be vegan simply swap the 2 eggs with 2 flax eggs.
  • Maple syrup: I haven’t tried substituting the maple syrup for another sweetener like honey or agave, but I bet it would work. If you decide to experiment, let me know how they turn out.
  • Chocolate chips: Instead of chocolate chips you could try a different mix-in like chopped pecans or walnuts.
Hand holding a zucchini brownie with a bite taken out of it.

How to Serve

I love eating these brownies plain, but if you want to get fancy here are some topping ideas:

  • Nut butter – you can’t go wrong with a drizzle of nut butter to top! Almond butter would be my top choice, but I bet peanut butter, cashew butter or even tahini would all be delicious.
  • Coconut whip – these brownies would be delicious with a dollop of coconut whip cream on top! 
  • Ice cream – brownies + ice cream = a match made in heaven. These brownies would be delicious warmed in the microwave and served with my banana ice cream, chocolate banana ice cream or avocado ice cream
  • Caramel sauce – I’m drooling just thinking about how delicious my date caramel sauce would be drizzled over one of these brownies. 
  • Yogurt – want to eat a brownie for breakfast? Crumble it on top of some Greek yogurt (or any yogurt of choice) with a sprinkle of granola (this hemp granola is delicious) and fresh berries. Like a breakfast brownie sundae… so yummy!
  • Oats – another breakfast idea is to crumble a brownie on top of overnight oats like these zucchini bread overnight oats.
Zucchini brownies on a sheet of parchment paper.

How to Store Leftovers

Store brownies in an airtight container at room temperature for 3 days or in the refrigerator for up to 1 week. For longer storage, I recommend freezing. Store in a freezer-safe, airtight container in the freezer for up to 3 months. I like to use my Stasher bags or these glass containers for easy storage.

More Brownie Recipes to Try

More Zucchini Recipes to Try

Be sure to check out all of the zucchini recipes as well as the full collection of dessert recipes on EBF!

Zucchini Brownies

5 from 14 votes
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.
Overhead photo of a zucchini brownie on a sheet of parchment paper.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 12

Ingredients

Instructions
 

  • 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!

Video

Notes

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

Nutrition

Serving: 1brownies Calories: 143kcal Carbohydrates: 22g Protein: 5g Fat: 7g Saturated Fat: 2g Cholesterol: 31mg Sodium: 138mg Potassium: 157mg Fiber: 5g Sugar: 9g
Course: Dessert
Cuisine: American
Keyword: zucchini brownies

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    14 comments
    1. Emily
      September 3, 2022 AT 10:48 am

      3 stars
      Unfortunately half of my family members did not like these. I personally enjoyed them but would not make again. I would recommend making these brownies if you would like to try something new.

      1. Brittany Mullins
        September 6, 2022 AT 4:24 pm

        Sorry to hear that these brownies weren’t a hit with your family. Thanks for giving them a try, Emily!

    2. MonTanna
      August 21, 2022 AT 1:53 pm

      5 stars
      I made these yesterday and OH MY GOSH THEY ARE SOOO GOOD! They are so moist and perfectly balanced between gooey chewy fudgey and fluffy soft cakey! I was worried that they would be a bit dry but they are the most moist brownies I’ve ever had without being at all mushy. I added about 3/4 of a packet of instant coffee just because I love the way it makes chocolate taste and I add it to every chocolate thing I make and it was definitely a good choice. My dad refuses to eat vegetables and has zero clue that theses delicious brownies are full of zucchini😆 Thank you so much for this recipe! Also, they somehow taste even better the next day😊👍🏽💕

      1. Brittany Mullins
        August 21, 2022 AT 4:42 pm

        Oh yay!! This makes me so happy to hear. I’m so glad you loved these brownies!! Thanks for making them and for coming back to leave a review. I so appreciate it.

    3. Dody
      August 11, 2022 AT 9:21 pm

      5 stars
      Thank you! These were simple and easy to follow ingredients and taste great. They aren’t too sweet! I didn’t put the chocolate chips at the top. And it’s wonderful.

      1. Brittany Mullins
        August 12, 2022 AT 6:40 pm

        So glad you enjoyed these brownies, Dody. Thanks for making them and for coming back to leave a review. I so appreciate it!!

    4. Olivia
      August 1, 2022 AT 7:33 am

      Sounds yummy! Do you think I could use coconut flour instead of almond?

      1. Brittany Mullins
        August 1, 2022 AT 3:29 pm

        Hi Olivia – I’ve only tested this recipe with a combo of oat and almond flour and don’t recommend subbing for any other flour. If you give these a try, I’d love to hear what you think of them!

    5. Diane
      July 31, 2022 AT 8:10 am

      5 stars
      Omg these brownies are moist & delicious! They come together super easy. Everyone loved them! Will definitely be making these again and again. Your recipes never disappoint!

      1. Brittany Mullins
        August 1, 2022 AT 4:24 pm

        YAY! I am so glad that this recipe was a hit, Diane. Thank you for your review + star rating, I really appreciate it!

Parchment paper lined with protein balls.

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