Flourless Healthy Zucchini Brownies (so fudgy!)

Easy Healthy Zucchini Brownies made with peanut butter, freshly grated zucchini, and sweetened with maple syrup are gooey, decadent, and low in sugar! You only need 10 minutes to whip up these Hummusapien community favorite brownies (check out the 5-star reviews in the comments!). Flourless, vegan, grain free and gluten free. One of the only ways my kiddos will eat veggies!

The best recipes come to me when I'm out of all the ingredients, ya know? And no paper towels were harmed in the process!

I decided my healthy olive oil brownies with almond flour and healthy pumpkin brownies most definitely need another chocolate cousin, and here we are. Life is so much better for it!

You're not going to believe these are made with peanut butter and legit no flour. The fluff! The fudge! I mean it's on the verge of insane how fudgy and decadent these are.

The low down on key ingredients (and why!)

• Natural peanut butter: We want the drippy kind with peanuts and salt as the ingredients. I've tested this with almond butter and they're great, too! I do not recommend sunflower seed butter here as they turned out more cakey and not as yummy.
• Pure maple syrup: My favorite unrefined liquid sweetener. Honey or agave would also work. These are just lightly sweetened, so you'll want to use ½ cup for more classic brownie sweetness.
• Ground flax: I developed this recipe specifically with flax to helps bind the brownies and keep them vegan. That said, I also loved the version with the egg! They're a bit puffier that way.
• Shredded zucchini: Like my vegan Chocolate Zucchini Bread, we're using plenty of [not squeezed] shredded zucchini for moisture and nutrition. It took a bit of trial and error but I found on my second test that not squeezing the zucchini not only saves the hassle (and 25 paper towels), but it adds crucial moisture to the batter!
• Chocolate chips: Semi-sweet chocolate chips for extra chocolate flavor and amazing texture contrast. Don't skip them--I tested these without chocolate chips and really missed the crunch!

Storage tips

Store leftovers in an air-tight container in the refrigerator for up to a week. Microwave for a few seconds before eating for those melty chocolate chips!

I actually love these out of the freezer. They freeze well for up to 3 months. You can thaw them overnight in the fridge or defrost in the microwave.

Please let me know how this flourless peanut butter zucchini brownies recipe turns out for you by leaving a star rating and/or comment! Your house is about to smell soooooo good.

Flourless Healthy Zucchini Brownies (with peanut butter!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 56 reviews

• Author: Alexis Joseph
• Prep Time: 10 mins
• Cook Time: 30 mins
• Total Time: 35 mins
• Yield: 9-12 brownies 1x
• Category: Dessert
• Method: Oven
• Cuisine: American
• Diet: Vegan

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Description

Easy Healthy Zucchini Brownies made with peanut butter, freshly grated zucchini, and sweetened with maple syrup are gooey, decadent, and low in sugar! You only need 10 minutes to whip up these Hummusapien community favorite brownies (check out the 5-star reviews in the comments!). Flourless, vegan, grain free and gluten free. One of the only ways my kiddos will eat veggies!

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Ingredients

Units USM Scale 1x2x3x

• ¾ cup natural salted peanut butter
• ⅓ cup pure maple syrup (use ½ cup for sweeter brownies)
• 1 tsp vanilla extract
• 1 cup shredded zucchini (don't squeeze out water)
• ¼ cup cacao powder
• 2 tbsp ground flaxseed or 1 large egg
• ¾ tsp baking soda
• ¼ tsp fine sea salt (optional, I prefer the extra salt)
• ⅓-½ cup chocolate chips, plus more for sprinkling
  

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Instructions

1. Preheat oven to 350F. Grease a loaf pan or 8x8inch baking dish with cooking spray. Brownies will be thicker with a loaf pan.
2. Place all ingredients except chocolate chips in a large bowl. If your nut butter is unsalted, add an additional ¼ tsp salt. Whisk until well combined. Fold in chocolate chips. The batter is very thick.
3. Spoon mixture into loaf pan and use a rubber spatula to spread evenly in pan. Sprinkle with a handful of chocolate chips and a pinch of flaky salt. Bake for 25-30 minutes, or until brownies are set and a knife comes out almost clean. If your peanut butter wasn't liquidy/drippy, they will take less time.
4. Sprinkle brownies with flaky salt. Allow to completely cool before slicing. Slice into 9 bars for a square pan or 10 bars for a loaf pan. I like these best after they've chilled overnight in the fridge!

Notes

STORE: I like storing these in the fridge; they get even fudgier overnight.