Easy Healthy Zucchini Brownies are gooey, decadent, and low in sugar! Made in one bowl and so delicious. Flourless, vegan, grain free and gluten free.
The best recipes come to me when I'm out of all the ingredients. I decided my Almond Butter Zucchini Bars and Healthy Pumpkin Brownies most definitely needed a 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 no flour. I mean it's on the verge of insane how fudgy and delicious these are.
- How to make healthy zucchini brownies
- Key ingredients
- How to grate zucchini
- Storage tips
- Can you freeze brownies?
- More healthy desserts
How to make healthy zucchini brownies
Like my Banana Brownies, I just love one bowl recipes! My pruney fingers love you forever and always.
- Grate zucchini, measure out 1 cup, and set aside.
- Make batter by whisking together peanut butter, maple syrup, vanilla, zucchini, cocoa powder, baking soda, and salt. Stir in chocolate chips.
- Spoon batter into pan and bake for 30 minutes.
- Let brownies cool before you slice and devour.
Key ingredients and substitutions
- Natural peanut butter: We want the drippy kind with peanuts and salt as the ingredients. (The kind where there's a pool of oil at the top that either nauseates or excites you.) You could also use crunchy peanut butter for extra texture. I haven't tried it but I'd guess these would work with tahini or almond butter!
- Pure maple syrup: My favorite unrefined liquid sweetener. Honey or agave would also work. You can reduce it to ¼ cup to make them even lower in sugar.
- Ground flax: This helps bind the brownies. You can replace with an egg if you're not vegan.
- Shredded zucchini: The one and only for epic zucchini brownies. Don't squeeze the water out!
- Cocoa powder: I like to use cacao, a more nutrient-dense version of cocoa powder, but any 100% unsweetened baking cocoa is great.
- Vanilla extract: To enhance the chocolate flavor.
- Baking soda: For a little rise! These brownies are still way more fudgy versus cakey.
- Chocolate chips: Semi-sweet chocolate chips for extra chocolate flavor. Costco and Trader Joe's have my favorite affordable chocolate chips.
How to grate zucchini
- First, wash zucchini and trim the ends.
- Grate unpeeled zucchini by using the large holes on a box grater. You can also use my preferred time-saving hack: the shredding attachment on the food processor!
- Measure out one cup of zucchini as all zucchini vary in size. Note that we are not squeezing the water out, which is amazing. We're relying on their natural moisture for the recipe. Use leftover zucchini in my chocolate peanut butter zucchini smoothie!
Can you freeze brownies?
Yes! 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.
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!
More healthy chocolate desserts
- One Bowl Vegan Chocolate Zucchini Banana Bread
- The Best Vegan Brownies Recipe
- Healthy Chocolate Muffins
- Vegan Chocolate Zucchini Muffins
- Healthy Hot Chocolate
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.
Print
Healthy Zucchini Brownies Recipe
- Prep Time: 5 mins
- Cook Time: 30 mins
- Total Time: 35 mins
- Yield: 9-10 brownies 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Vegan
Description
Easy Healthy Zucchini Brownies are fudgy, decadent, and low in sugar--made in 1 bowl and so delicious! Flourless, vegan, grain free and gluten free.
Ingredients
- ¾ cup natural salted peanut butter
- ⅓ cup pure maple syrup (can sub honey)
- 1 tsp vanilla extract
- 1 cup shredded zucchini (don't squeeze out water)
- ¼ cup cocoa powder
- 2 tbsp ground flaxseed*
- ¾ tsp baking soda
- ¼-½ cup chocolate chips, plus more for sprinkling
Instructions
- Preheat oven to 350F. Grease a loaf pan or 8x8inch baking dish with cooking spray. Brownies will be thicker with a loaf pan.
- Place all ingredients except chocolate chips in a large bowl. If your nut butter is unsalted, add ¼ tsp fine sea salt. Whisk until well combined. Fold in chocolate chips. The batter is very thick.
- 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.
- Allow brownies to completely cool before slicing. Slice into 9 bars for a square pan or 10 bars for a loaf pan.
Notes
STORE: Store on the counter for up to a day and then 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!
*If you don't have ground flaxseed and you're not vegan, you can substitute one egg.
Keywords: healthy zucchini brownies
S.B. says
Maple syrup is not sugar free. So this recipe is useless for those who would like to cut down on it.
★
Alexis Joseph says
Nowhere in this post does it say this recipe is sugar free and I assume my readers know maple syrup isn't sugar free. It says low sugar, and it's made with 1/3 cup of unrefined maple syrup compared to the same size pan of classic brownies which calls for 1 cup (3x or more) of white sugar. I'd say that's cutting down. As a nutrition professional, I believe in desserts that still taste great but are made with balanced quantities of more unrefined sweeteners versus relying on sugar free products. Please think before leaving 1 star reviews and rude comments on recipes you haven't made.
Darnell says
For a healthy dessert this is great. Do you think you could sub almond butter for the peanut butter for a different flavor?
★★★★★
Alexis Joseph says
Almond butter is a lot less dry than pb so I've actually found it can produce very different brownie results! They likely will be a lot more fudgey.
Darnell says
So I tried it- I actually like them better for when I don’t want a peanut butter flavor! Same texture but I used TJ almond butter.
Alexis Joseph says
So glad that worked! Thanks for letting me know! Be sure to try my Pumpkin Brownies and Banana Brownies, too 🙂
Desiree says
Oh my! These taste & look amazing! I subbed date syrup for the maple syrup & almond butter for the peanut butter. It so nice to find a healthy cakey brownie that is gluten free. Thanks!
★★★★★
AM says
So fudgy and delicious!!
★★★★★
Alexis Joseph says
Amazing, thank you!
Wilma says
Your recipe is 5 stars at first bite for my. gluten sensitive daughter.
THANK YOU.
Ann was totally impressed.
xo Wilma
★★★★★
Alexis Joseph says
I'm so glad Ann is a fan!!
Tracy says
These brownies are amazing!! I asked Alexis if she thought it would be okay to substitute honey for Maple syrup. She thought it would be fine so I tried it. They really were amazing, so rich and chocolatey!! This recipe is a keeper!
★★★★★
Alexis Joseph says
So good to hear they worked with honey! Thanks, Tracy 🙂
Wilma says
Hello Alexis
I just made a double batch to freeze - tis the season for zucchini and I am trying to cook more seasonally.
The first batch disappeared ???
- oops - busted as a person who doesn't eat desserts lol lol -. unless they are healthy recioes from you Alexis.
I used Dairy free chocolate chips for our daughter in law - who is allergic to ALL things COW.
I still call them'
" Gluten free Ann Brownies" but have added " with love to Hummusapien ALEXIS".
Thank you.
I will let you know their response.
xo Wilma
★★★★★
Wilma says
These were made with my gluten
sensitive daughter in mind.
They will blow her mind.
THEY amazed me and I am NOT a dessert eater BUT healthy won the day.
THANK YOU for adding to my family recipe book of signature recipes for each member.
I renamed them after our daughter.
and call them
"Gluten free Ann Brownies "
Cheers
Wilma
★★★★★
Alexis Joseph says
Awww I'm so thrilled you loved them, Wilma! Can't wait to hear what Ann thinks of her brownies 🙂 XO
Alexandra says
My vegan friends were super impressed! As one of them said—“I thought it was impossible to make good vegan brownies…but these are amazing!” Very easy to make, no special mixers needed. Cakey and only a hint of peanut butter flavor. Yum!
★★★★★
Alexis Joseph says
So glad, yay!! Thanks for letting me know they were a hit!
Caitlin says
Super yummy dipped in almond milk!
★★★★★
Alexis Joseph says
Yayyy!!
Sarah says
These brownies were so delicious and so easy!! Can’t wait to make them again.
★★★★★
Alexis Joseph says
Amazing, thank you Sarah!
Marina says
OBSESSED
★★★★★
Alexis Joseph says
Yayyy!
Shannon says
I've been making these for a few years, they are a favorite in our family! I use extra dark chocolate chips and Guittard Rouge cocoa powder, so rich! I like them cold out of the refrigerator. Thanks for this awesome recipe!
★★★★★
Alexis Joseph says
Extra dark chocolate chips sound soooo good. Thanks for reviewing, Shannon!
Val says
Yikes! Forgot to give this 5 stars but probably obv based on my review LOL
★★★★★
Val says
Your baking magic never ceases to amaze me!!! This recipe is genius... so amazingly fudgy and chocolatey! I made these with a mix of mini choc chips and chunks. The chips melted for the best choc gooeyness and then the chunks were like a little choc crunch when they cooled... absolutely LOVED and for sure making again!
Alexis Joseph says
You're the best!! And omg chunks + mini chips sounds absolutely PERFECT!
Mary says
These are amazing! Such a great treat after dinner!
★★★★★
Dylan says
Just made these in an 8x8 pan - so good! I added 1/4 tsp salt + 1 tsp vanilla 🙂
★★★★★
Shannon says
The best brownies ever! I've been making them for several years and everybody loves them. I use guittard extra dark cacao and chips and like them best chilled overnight in the refrigerator. Thanks for the delicious and healthier recipe.
★★★★★
Alexis Joseph says
OMG those extra dark chips sound amazing. Thank you so much for sharing!
Melinda says
These were yummy! But unfortunately, I read the RAVE reviews beforehand and were expecting them to be mind-blowing. Instead, they were just yummy haha. But thank you for the easy and relatively healthy recipe!
★★★★★
Kit says
The best brownies hands down! xoxo
★★★★★
Alexis says
You rock, thanks Kit!
Sheena E says
My goodness. Despite all the good reviews, I honestly wasn't expecting much from this (I'm sorry!) I thought I had a pretty solid understanding of the physical universe, but I really don't understand how this combination of ingredients lead to this most insanely delicious result. They are kinda fluffy, kinda fudge-y. Not too heavy or wet or sweet.
I followed your recipe exactly and realized too late my peanut butter was unsalted. I rectified it by sprinkling some flake salt on top with the additional chips. Just so dang awesome.
THANK YOU
★★★★★
Alexis Joseph says
Amazing, thanks a ton for your kind review! You’ll have to try the Flourless Pumpkin Muffins recipe I recently posted...they’re made with almond butter and so fluffy!
AVNEET says
The moistest, sweetest, decadent brownies evaaaa!
★★★★★
Alexis Joseph says
I love it, thank you!!
Kori says
These bars are so amazing! The perfect fudge texture with bright zucchini folded in, & the addition of walnuts on top added a lovely crunch.
Kori says
Matt and I *love* Kroger Natural pb! We go through it so fast. We, too, store it upside down the stir and refrigerate. These sound amazing!! We already only have three of our Chocolate PB Protein bars left (giving one to my sis!), so I'll be making these next week. Give me all the homemade Hummusapien snacks!
Cece says
Made these yesterday. For something healthy, they were delicious. Highly Addictive. Cake like and since I used crunchy peanut butter, they had a great textureI love how simple the recipe is. I will definitely be making these again.
★★★★★