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I finally made you something on the healthier side, and it just happens to be one of my new favorites. These Zucchini Brownies look a little unexpected at first, but trust me. This zucchini brownies recipe turns simple pantry ingredients into fudgy, flourless squares that feel indulgent without the extra heaviness. Everything mixes together in one bowl, and the grated zucchini melts right into the batter to keep each piece moist in the best way.
If you want something savory to go with your easy zucchini brownies, try my Chicken Caprese Salad. It is fresh, balanced, and just as quick to put together.
Why This Recipe Is So Good
These Zucchini Brownies turn the idea of a healthy treat into something you will actually crave. The grated zucchini keeps the batter naturally moist, which means you get that rich fudgy bite without relying on flour or extra oil. It is the kind of zucchini brownies recipe that feels like a secret you want to share because no one ever guesses what is inside.
What really makes these easy zucchini brownies stand out is how simple the process is. You stir everything together in one bowl, fold in the zucchini, and bake until the top sets and the center stays soft. They taste indulgent, they cut beautifully, and they give you a healthier option that never feels like a compromise.
What Goes Into Zucchini Brownies
These brownies use simple, dependable ingredients that come together in one bowl. The zucchini keeps everything tender while the cocoa and peanut flour build that classic brownie texture.
- Finely Shredded Zucchini: Using the smallest side of your grater gives you a puree-like texture that melts into the batter, creating fudginess without extra oil or flour.
- Peanut Flour: Adds structure with a naturally nutty depth, working as a lighter stand-in for traditional flour.
- Butter: Gives the brownies a soft crumb and richer flavor while helping the cocoa bloom.
- Unsweetened Cocoa Powder: Provides deep chocolate flavor and balances the natural moisture from the zucchini.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Zucchini Brownies
- Preheat The Oven: Preheat your oven to 176°C or 350°F. Line an 8 inch square baking pan with parchment paper or lightly grease it with oil spray and set aside.
- Mix Wet Ingredients: In a bowl, whisk the shredded zucchini, butter, oil, egg, sweetener or sugar, and vanilla until the mixture is smooth and well combined.
- Add The Dry Ingredients: Add the peanut flour, cocoa powder, baking powder, and salt into the bowl. Fold everything together slowly until the batter is just combined.
- Adjust The Batter: Check the consistency of the batter. It should be thick but not dry, so if it seems too stiff, gently mix in 1 to 2 tablespoons of water until it loosens slightly.
- Fold In The Chocolate: Add half of the chopped chocolate pieces to the bowl and fold them through the batter so they are evenly distributed.
- Fill The Pan: Pour the batter into your prepared pan and spread it out in an even layer. Sprinkle the remaining chocolate pieces over the top.
- Bake The Brownies: Bake for about 30 minutes or until the brownies spring back when gently touched in the center. The middle will still look very moist but will firm up as it cools.
- Cool And Slice: Allow brownies to cool completely, then cut into squares. Chill them to help them semi set and store in an airtight container at room temperature or in the fridge.
These Zucchini Brownies are rich enough to shine on their own, but they pair beautifully with something savory to round out the moment. I love serving them after my Goats Cheese and Smoked Salmon English Muffin because the creamy and salty flavors feel like the perfect lead in to fudgy chocolate. If you want something a little more playful, the Mini Caprese Deep Dish Pizzas bring a bright, fresh bite that keeps everything balanced. For a heartier option, the Pull Apart Stuffed Bread with Chipotle Carne Asada adds a smoky, satisfying hit before you settle into your brownies.
Tips For Making Zucchini Brownies
- Squeeze the zucchini lightly if it feels too wet. You still want moisture, but removing the excess keeps the brownies from turning mushy.
- Do not overmix the batter. A gentle fold keeps the brownies tender and helps them stay fudgy in the center.
- Let the brownies cool completely before slicing. They firm up as they rest, so patience gives you cleaner squares and a better texture.
- Chill the brownies if you want them extra dense. A short rest in the fridge creates that classic fudgy bite.
- Taste your cocoa before adding it. Some cocoa powders are more intense, so use the amount that matches your preferred level of richness.
Recipe FAQ’s
Yes. Any granulated sweetener or regular sugar works well in these Zucchini Brownies. Just keep the measurements the same so the texture stays consistent.
Only if it is very wet. Most finely grated zucchini works perfectly as is and gives your healthy zucchini brownies their soft, fudgy bite.
You can reduce the oil slightly, but do not remove it entirely. The oil helps balance the moisture from the zucchini and creates the fudgy center.
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Low Carb Zucchini Brownies
Ingredients
- 1 cup finely shredded zucchini – use the smallest blade on a cheese grater. It should look like a puree
- 6 tablespoons butter melted
- 2 tablespoons coconut oil measured in melted state, or sub with any vegetable oil you have
- 1 large egg
- 1/2 cup natural granulated sweetener or granulated sugar of choice – coconut; white sugar *See Notes
- 1 tablespoon pure vanilla extract
- 3/4 cup peanut flour
- 1/3 cup unsweetened cocoa powder or 1/4 cup if you don't like them too rich
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 4 squares Lindt 90% chocolate or chocolate of choice cut into pieces/chunks
Instructions
- Preheat oven to 176°C | 350°F. Line a 8×8″ baking pan with baking?parchment paper, or lightly grease with oil spray. Set aside.
- In a medium bowl, whisk together the zucchini, butter, oil, egg, sweetener (or sugar), and vanilla until well combined. Add the peanut flour, cocoa powder, baking powder and salt; folding through slowly until just combined. The batter will be thick but shouldn’t be dry. (It depends on how much liquid your zucchini has! If too dry, add 1-2 tablespoons of water). Fold in half of the chocolate chunks; pour batter into prepared pan; sprinkle remaining chocolate chunks over the top.
- Bake for 30 minutes or until the brownies spring back when gently touched. (If testing with a toothpick, they will be very moist in the centre BUT they do set and harden when removed from the oven.)
- Allow to cool completely (about half an hour); cut into squares and chill to semi-set.
- If storing at room temperature they’re best eaten within 2 days. If refrigerating, they last 3-4 days.
Notes
Do NOT substitute the peanut flour with almond flour! The texture will be altered, dried out and wrong! Please, FOLLOW THE RECIPE.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
You add “squares” of 90% dark chocolate. What does that equate to in oz, grams etc?
Thanks for this recipe!
Some substitutions i tried:
* ½ can pumpkin, instead of 1 c. grated zucchini
* ½ c almond flour (despite warning in recipe) + ¼ c white flour, instead of ¾ c peanut flour
* ¼ tsp baking soda + 1 tsp white vinegar, instead of 1 tsp baking powder
* didn’t include chocolate chunks
Turned out great! Probably a little more cakey than intended due to flour type, but still pretty darn fudgey!
I am SOO glad I found these! These are absolutely the best low carb brownies I’ve ever made. I’ve been eating keto for awhile now and these are everything I’ve been needing. I only had a 9×9 pan and cooked for 20 minutes and it was perfect. They are definitely the type of brownie that you have to wait to cool before eating but when you do, it’s worth it! Thanks for sharing
Ooops, I only read the note about NOT swapping the peanut flour after the brownies were baked. I used regular flour.
They turned out more cake-like than brownie-like but still tasted very good. Will make them again, with peanut flour if I can find some.
These were very good. I used lakanto monkfruit with etherytol blend sweetener, almond flour and coconut flour. I also added chopped pecans to mine to add crunch. We enjoyed them and will mane them again. Thank you for the great recipe.