Zucchini Brownies

This healthy recipe still feels like a dessert, thanks to the fudgy, rich texture provided by zucchini, almond flour, and peanut butter! Satisfy your chocolate cravings with this gluten-free and dairy-free treat.

Course Dessert, Snack

Cuisine American

Prep Time 25

Cook Time 25

Total Time 50

Servings brownies

Calories 148kcal

Author Lizzie Streit, MS, RDN

Ingredients

2 eggs
½ cup pure maple syrup
⅓ cup creamy natural peanut butter
2 teaspoons vanilla extract
1 cup almond flour I used Bob’s Red Mill super-fine almond flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup grated zucchini do not squeeze out water; I also recommend using a grater with large holes, not a fine grate
½ cup semi-sweet chocolate chips

US Customary - Metric

Instructions

Preheat the oven to 350 degrees F/175 degrees C. Line a 8x8 square baking dish with parchment paper. It's helpful to fit the parchment paper into the dish by cutting the corners to remove extra paper and securing it to the sides of the pan with chip or binder clips. Remove the clips before putting it in the oven.
In a large bowl, whisk the eggs, maple syrup, peanut butter, and vanilla extract until smooth.
In a separate bowl or measuring cup, stir the almond flour, cocoa powder, baking soda, and salt with a rubber spatula until combined and a uniform brown color. Use a fork if the almond flour is clumpy, to remove the clumps.
Add the dry ingredients to the bowl with the wet ones. Mix with a rubber spatula until just combined.
Fold the grated zucchini and chocolate chips into the batter.
Pour the batter into the prepared square baking dish. Spread into an even layer.
Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs attached but not streaks of batter. You may want to check for doneness starting at 20 minutes.
Let the brownies cool for 10 or so minutes in the pan before slicing into 16 squares. Enjoy!
Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!

Notes

Storage: Keep brownies in an airtight container in the refrigerator for 3 to 5 days for best results. They will last on the counter for a day or 2 but have a longer shelf life in the fridge.
Freezing: Wrap each brownie tightly in plastic wrap or foil. Transfer to a freezer-safe bag or container. Seal tightly and freeze for 3 months. Thaw in the fridge, on the counter, or in the microwave (unwrapped and warmed in 30-second intervals).

Nutrition