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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.
My husband has a nut and peanut allergy and would freak if I used any type of almond or peanut flour. That being said, can I use just coconut flour or another flour? Just getting into baking to hid veggies from my toddler. Thanks!
Hi Elizabeth! You can substitute it for plain flour (or all purpose), and add 2 tablespoons extra butter to the batter. I haven’t tried it myself, but the batter should still be nice and creamy. Please let me know how you go if that works!
Am I missing something? The only flour listed is peanut flour. I see everyone talking about almond and coconut flour? I so want to make these but want to make sure the recipe listed is correct. They look delicious!
I had almond and coconut flour listed as a substitute for those not able to get peanut flour, but have since then only listed peanut flour as my personal preference for the best fudgy outcome!
I just made these tonight. I didn’t read the directions well enough and I squeezed the water out of the zucchini. That said, they still turned out moist. I also used 1/2 c. almond flour and 1/4 c. coconut flour. I omitted the chocolate chunks as I bought unsweetened chocolate and knew that they would turn out bitter. All else was consistent with your recipe. The taste is GREAT. I’m going to let them sit in the fridge for a few days (if possible…ha) and see if they get more fudgey. OH, and I made them in little muffin pans with little mini liners. It made 24 minis. baked at 325 for 20 min.
That’s wonderful Jenny! I’m so glad they turned out for you!
I have 100% chocolate, would I need to add more sweetener? Can’t wait to try this! Do you happen to know carb count per serving?
Hi Talena… you’d have to add more sweetener yes as that’s quite bitter.
Can you use cocunut flour instead of peanut flour??
Hi Jessica. No they will come out dry as coconut flour absorbs a lot of liquid when baking. You can try almond flour?
Tried these. Followed the recipe exactly using the peanut flour (pb2) and my god. So rich and just amazing. Thank you so much!
You’re very welcome Tash!
Ok so I just made these and took a pic on Instagram. I tagged you hope you see them. They are fudgy and perfect perfect brownies.My kids have no idea they are eating zucchini so for that you are a genius. 5 stars from me
Love your stuff. Trying the hazelnut ones next.
Hey Elaine! I love that! Kids having mho idea something is actually healthy for them is a really good thing 😉 Thank you for commenting! I’ll keep my eyes peeled on Instagram!
Hi Karina I just made your brownies! I mean like I went to Walmart to buy coconut flour, almond flour, and a box grater to get the smallest holes possible….this was at 1am, I was like a dog with a bone LOL! Ok so I did everything as directed with the exception of using dark cocoa powder and I only had salted butter so I halved the salt portion. Oh and I mistakingly used a 9×10 pan instead of the 8×8. So the results were a very thin cake like (crumbly) and salty disaster! My dad liked them though lol. Now during the mixing process my batter looked nothing like yours. Yours looks creamy and smooth, mine looked grainy but not powdery. I also used as previously mentioned coconut & almond flower. I had added only 1 tbspn water to help smooth it out but that didn’t work. Can you tell me why you think my batter didn’t come out like yours? Please pretty please! I’m gonna try another batch but this time use the food processor to grate up the zucchini and see if that makes a difference…..Thanks 🙂 And I also didn’t peal the zucchini….hmmm maybe thats why! Ok off to the kitchen I go!
Could applesauce be substituted for the oil and/or butter? Thanks!
Hi Ashley you can definitely try it!
Peeled zucchini or not?
Not