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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.
I admit I was skeptical about zucchini in brownies. But, wow! These are so delicious, fudgey and decadent! It seems they should be sinful but they aren’t! As a confirmed chocoholic, these will be a regular for me!
Hi! I can’t wsit to try these! Can I sub coconut flour for the peanut butter powder? I saw not to use almond flour…thanks!
Hello Gina!
I have not tried to use coconut flour before. Please let me know if you decide to try it and how it turns out. Thanks for following along!
I substituted coconut flour and they turned out fine. They were a lot drier than I would have expected. I think that it probably changes the consistency, but still found them good.
I added an extra egg and a 1/4 cup of flax meal. Came out amazing! Held together a lot better than the original recipe.
Hi! OMG I love the recipe, I’m drawling already. I have only one question, can I use oatmeal flour instead of peanut flour? Thanks a million!
Yes, that will work great! Let me know how it turns out for you!
I have a peanut allergy – what can I substitute peanut flour with?
How would these freeze? I don’t want them to go bad before I’m able to eat them all…
You are welcome to freeze them. They may become crumbly since they don’t have much flour in them to hold them together through the freezing process.
Could I replace the zucchini with pumpkin? IF so, how much? Your site is beyond amazing. I hope you venture more towards the low carb or THM way of recipes. I drool at every recipe!!!!
You are so sweet! Thank you so much! Yes, you are welcome to substitute any ingredient to make it your own. I would use the same amount of measurements as the zucchini. Hope that helps!
Is peanut flour the same as peanut butter powder?
Hi Cora. Yes it is 🙂
Made these tonight. I am new to LCHF, so still have a super dooper sweet tooth. I increased the Swerve to 3/4 cup, otherwise I followed the recipe. I had to bake them for 40 minutes. They are very moist and very fudgy. My hubby (who is not LCHF) LOVED them and couldn’t believe they were zucchini brownies! I did like them, but they were still not sweet enough for me. But that’s me. I don’t care for dark chocolate to begin with, so of course these wouldn’t be quite sweet enough for me. But they are still VERY nummy with a big glass of milk. I will for sure make them again, but will probably up the Swerve a bit more, and might skip the additional dark chocolate squares. Thanks for a great recipe!!! 😀
I don’t believe your carb count is correct.