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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.
Yummmmmm! These look so dense and chocolatey and fudgy… Just beautiful!
Becca they really are! A cross between fudge and brownie!
Wow these look sensational girl! I could eat a whole batch right now!
Thank you so so much girl!! Wow! Thank you! Come on over…there’s TWO left 😉
Could you sub all the flour with almond meal?
Hi Wendy! You could try but they may come out soggier. The coconut flour helps to bind them when baking with almond meal. If you do try that I’d love to hear how they turn out though! Another alternative is to use almond butter!
These look amazing and so moist!!! I made amazing zucchini brownies last night too.You are reading my mind.:)
I did?! Haha well that’s a good thing then! Your mind is one I love reading And I was going to message you today! So you’re reading my mind too ❤️❤️
Hi! These look amazing and I was thinking of making them tonight! I just have a couple of questions. First, how much of the chocolate chunks should we use? I couldn’t find it in the recipe or description. And second, could I use regular flour or gluten free flour mix if I don’t have the others? Thank you so much!
Hi Angela! The chocolate is missing from the recipe box on the mobile site unfortunately! It’s 40g | 1.4oz (4 squares of Lindt 90% chocolate) to keep them low in carbs, or you can use your chocolate of choice!
Wow, these zucchini brownies look CRAZY delicious! I had to read the title a few times to believe they were zucchini, because they look so SOOOO fudge-y!! I have no doubt an entire tray of these was gone in 6.2 seconds… they look THAT good (and trashy TV calls for indulgence). Thanks for sharing the Yum! Pinned! 🙂
Hey Cheyanne! Right? Eating them has the same effect 😉 Thank you! The longer they sit out, the fudgier they become too! It’s worth the wait, as hard as it is to wait with a pan of brownies. Thank you for pinning!
Hi- I can’t seem to find chocolate in the ingredients list?!
Hi Amy! For some reason the mobile version of the blog isn’t picking up the chocolate in the recipe. It’s 4 squares Lindt 90% (40g | 1.4oz) to keep these low carb, or use your chocolate of choice. My apologies! X
can I sub either oil or butter for applesauce?
Can I use spelt flour? Also, can I omit the butter and just add more coconut oil? This looks great, thanks for sharing!
Yes of course! Light Spelt would probably work best as I find normal spelt absorbs a lot of liquid when baking, however if using normal spelt flour, add 1-2 tablespoons extra oil (if you let the batter sit for 5 minutes in the bowl once all the ingredients are mixed, you will see the batter become thicker, and from there you can add the extra oil it needs until the batter is smooth again). I hope that makes sense! Please let me know how you go if you try them!
Amanda! My comment posted before I was finished lol
Yes you can sub the butter for more coconut oil! That should work fine!
This looks amazing!
Thank you Medha!