Best Zucchini Brownies Recipe (Flourless!)- TBMW (2024)

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This zucchini brownie recipe is a sneaky way to hide some vegetables in your chocolate desserts! Rich, fudgy, and naturally flourless, no one will know there is zucchini in it!

Best Zucchini Brownies Recipe (Flourless!)- TBMW (1)

I’m no stranger to adding zucchini to desserts. I’ve used to it make a chocolate zucchini bread, classic zucchini bread, and even a chocolate cake. Oh, and let’s not forget the muffins, too.

However, the most delicious dessert to add it to is brownies.

Table of Contents
  1. Why you’ll love these zucchini brownies
  2. Ingredients needed
  3. How to make zucchini brownies
  4. Tips to make the best recipe
  5. Dietary swaps and variations
  6. Storage instructions
  7. Recommended tools to make this recipe
  8. More brownie recipe to try
  9. Frequently Asked Questions
  10. Zucchini Brownies (Recipe Card)

Why you’ll love these zucchini brownies

  • They are healthier. These brownies don’t use any flour or refined sugar, so even without the zucchini, they are already a healthier dessert (similar to our healthy brownies!).
  • 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–Agave or honey work, too.
  • Brown sugar OR coconut sugar– Either of these sugars works. Go for coconut sugar if you want these brownies to be healthier.
  • Eggs– room temperature.
  • Vanilla extract– A must for any good chocolate dessert.
  • Unsweetened cocoa powder– 100% Dutch processed and sifted.
  • Salt. A pinch of 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. See my tips below on how to shred zucchini perfectly for desserts.
  • Chocolate chips– Optional, but who doesn’t love brownies with pools of chocolate throughout?

How to make zucchini brownies

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.

Best Zucchini Brownies Recipe (Flourless!)- TBMW (2)

Tips to make the best recipe

  • 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!
  • Use unsweetened cocoa powder to give your brownies a rich, chocolatey flavor without adding extra sugar. Make sure to use good quality cocoa powder for the best results.
  • Don’t overmix the batter; it can make your brownies tough and dry. Mix the wet and dry ingredients until combined, then gently fold the shredded zucchini and chocolate.

Dietary swaps and variations

These brownies are super forgiving, so you can easily adapt them to other diets or change up their texture by adding nuts, frosting, and more:

  • Skip the eggs. Make them eggless by replacing the eggs with one of these egg substitutes.
  • Cut the carbs. For low carb zucchini brownies, swap the maple syrup for keto maple syrup and use a brown sugar substitute.
  • Change up the flavor. Add mix-ins like walnuts, coconut flakes, or even white chocolate chips.
  • Replace the nut butter. Substitute the almond butter for peanut butter, cashew butter, or a nut free alternative like tahini.
  • Frost it! Add some frosting, like a chocolate frosting or a healthy frosting.

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.

  • Box grater. To shred the zucchini (or anything, really!) perfectly.
  • Square pan. My go-to pans when baking brownies, bars, or blondies.
  • Spatula. A good quality rubber spatula folds in everything seamlessly.
Best Zucchini Brownies Recipe (Flourless!)- TBMW (3)

More brownie recipe to try

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

Frequently Asked Questions

What does zucchini replace in baking?

Zucchini doesn’t technically replace anything but can enhance baked goods by adding moisture and nutrition. For brownies and cakes, it makes them super moist.

Can you taste the zucchini in zucchini brownies?

No, the zucchini in brownies has a very mild flavor and blends in well with the other ingredients. You won’t be able to taste them at all.

Can you use frozen zucchini?

Yes, you can use frozen zucchini for this recipe. Thaw the zucchini completely and squeeze out any excess moisture before using them.

What can you serve with zucchini brownies?

While delicious on their own, you can add some whipped cream, ice cream, or even fresh berries.

Best Zucchini Brownies Recipe (Flourless!)- TBMW (4)

Zucchini Brownies

5 from 320 votes

This zucchini brownie recipe is a sneaky way to hide some vegetables in your chocolate desserts! Rich, fudgy, and naturally flourless, no one will know there is zucchini in it!

Servings: 12 Brownies

Prep: 1 minute min

Cook: 25 minutes mins

Total: 26 minutes mins

Rate This Recipe




  • Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.

  • In a mixing bowl, whisk together the almond butter, maple syrup, brown sugar, eggs, and vanilla extract. Add in the cocoa powder and baking powder. Fold through the zucchini and chocolate chips.

  • Transfer your brownie batter to the lined pan and bake for 25-27 minutes, or until a toothpick comes out just clean from the center.

  • Allow brownies to cool in the pan completely before slicing and serving.


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.


Serving: 1brownieCalories: 148kcalCarbohydrates: 7gProtein: 6gFat: 13gSodium: 44mgPotassium: 194mgFiber: 5gVitamin A: 5IUVitamin C: 1mgCalcium: 94mgIron: 2mgNET CARBS: 2g

Course: Dessert

Cuisine: American

Author: Arman Liew

Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Best Zucchini Brownies Recipe (Flourless!)- TBMW (2024)


Is it better to use milk or water in brownie mix? ›

Most brownie mixes call for water. While water does the job, you can add some extra flavor and moisture by mixing some of that water with something richer, like milk. If you want to swap it out completely, be prepared for a more chewy and fudge-like brownie from the extra fat.

What makes brownies cakey vs fudgy? ›

Fudgy brownies have a higher fat-to-flour ratio than cakey ones. So add more fat—in this case, butter and chocolate. A cakey batch has more flour and relies on baking powder for leavening. The amount of sugar and eggs does not change whether you're going fudgy or cakey.

What can I add to brownie mix to make it taste better? ›

Six Sneaky Ways To Make Brownie Mix Taste Homemade
  1. Use melted butter instead of oil.
  2. Use milk, flavored creamers, or brewed coffee instead of water.
  3. Add extracts or flavorings.
  4. Add mix-ins like cookies and candies.
  5. Underbake, just slightly.
  6. Toppings.
  7. My Favorite Mix-Ins and Toppings.
Jan 19, 2021

Why are my brownies never fudgy? ›

Achieving a fudgy brownie is all to do with the ratio of fat to flour. A fudgy brownie recipe will use more fat than flour. Generally this is achieved by adding more butter or real chocolate to your brownie recipe. A cakey brownie recipe on the other hand will call for more flour in the ratio of fat to flour.

What does adding an extra egg to brownie mix do? ›

If you want to get a little more creative with your brownie mix hacks, add an extra egg to the batter. The extra protein will help thicken up the batter and make it fluffier, creating a more decadent, fudgy texture. You can also add the yolk by itself in addition to the 2 eggs a box brownie mix typically calls for.

What happens if you use butter instead of oil in brownies? ›

the butter brownies actually had a fudgier texture. they were softer, and they really just melted in your mouth. they also had that shiny crust and just better flavor, whereas the oil brownies were actually chewier.

What happens when you put milk in brownies? ›

One change is to use milk or heavy cream instead of water. This change will make brownies more moist and gooey since milk is more fatty and flavorful than water. A second change is to use butter instead of oil. For similar reasons to using milk, butter adds a rich and more decadent quality to the batter.

What are the three types of brownies? ›

Brownie textures fall into three general camps… Cakey, fudgy and chewy. Cakey brownies, like the name implies, are light, moist and airy, with a slightly fluffy, cake-like interior. Fudgy brownies are moist, dense and gooey, with almost the texture of fudge, but not quite as compact.

What is a brownie fairy? ›

brownie, in English and Scottish folklore, a small, industrious fairy or hobgoblin believed to inhabit houses and barns. Rarely seen, he was often heard at night, cleaning and doing housework; he also sometimes mischievously disarranged rooms.

What does adding pudding to brownie mix do? ›

The pudding mix makes the brownies extra chocolatey, a little cakey and super moist.

Should you chill brownie mix before baking? ›

Recently, as I was reading through the comments on all our brownie recipes, one suggestion in particular stood out: Refrigerate the batter overnight for a richer, chewier brownie.

How to doctor up boxed brownies? ›

Scope out your kitchen for add-ins.

Boxed brownies can be their own blank slate for just about any snacks, sweets, or baking scraps you've got in your pantry or fridge. Add a teaspoon of instant coffee or espresso powder. Throw in a handful of nuts—pecans, walnuts, macadamia, whatever you have on hand.

Can I bake brownies at 350 instead of 325? ›

Most recipes call for baking brownies at 350°. If a fudgy inside and crackly top is your goal, stick with that temperature. Brownies baked at 325° will take longer to bake and will become chewier in texture.

Can I use pyrex for baking brownies? ›

Because of this, brownies baked in a glass pan will need more time to bake. That slow heat-up and additional time can result in brownies with hard, overly-baked edges and a questionably “done” center. Glass can also be a bit heavy and cumbersome and unlike metal, can break when dropped.

When making brownies can I substitute milk for water? ›

Use Milk Instead of Water

We've encountered mixes in which water is the only liquid. Replace it with a richer, more flavorful liquid, such as milk, buttermilk or coconut milk. The extra fat from the milk will turn a normal box of brownies into a moist and gooey treat.

How to make brownie mix more chewy? ›

The path to brownies with a fudgy, chewy center — so dense their crumb becomes fine enough to almost (but not quite) disappear — is the combination of melted butter and sugar. Cookbook author Jesse Szewczyk details the science behind using melted (rather than solid) butter in cookies in the secret to fudgier cookies.

Is milk or water better for cake mix? ›

Use milk instead of water

Most box cake recipes will tell you to add water to the mix. Instead, try adding milk using the same proportions. This will make the cake richer and creamier because it ups the fat content. You can even use buttermilk here for a pleasant tang.

Should brownie mix be thick or runny? ›

The ideal consistency of brownie mix is thick and gooey, similar to a thick cake batter. When you mix the ingredients together, the batter should be smooth and free of lumps, with a slightly sticky texture. This consistency is important for achieving moist and fudgy brownies that are rich in flavor.

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