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.
5-Star Reader Praise ★★★★★
"Despite all the good reviews, I honestly wasn't expecting much. 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. Just so dang awesome." -Sheena
"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." -Shannon
"They are a HUGE hit each and every time I make them. I make DOUBLE batch each time. Ann LOVES them and I am about to make a batch for her birthday." -Wilma
"These are so delicious! And we made them for a bunch of very picky kids- they approved too! You can't taste the zucchini at all." -Erin
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.
Print
Flourless Healthy Zucchini Brownies (with peanut butter!)
- 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
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!
Ingredients
- 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
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 an additional ¼ tsp 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.
- 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.
Jill says
It says to refrigerate. If I do that, but then have then sit out for a few hours as people graze on them, will that be a problem? I do t want them to gradually come to room temp and then be a pile of gooey goodness that's also extra messy ?
Alexis says
Yes that’s fine! Just don’t keep them on the counter for days.
Roll the ball says
Looks so delicious! I can’t wait to have one later today
Courtney says
These can out very good...I was surprised at how good! Not as sweet as regular brownies (obviously) but they had a nice rich, fudgey texture and they 100% satisfy a sweet tooth craving. Will make again!
Alexis says
So glad! They’re a fave around here for sure.
Christina Monroy says
Do you think Carob Powder or Cacao would work just as well?
JSF says
Real peanut butter is SOOO much better! Taste and health-wise, Alexis, thank you for publishing this in your recipe!
The mess of stirring up Natural PB is usually the biggest turn off most people have to using it regularly. I found the solution to this problem: Grandpa Witmer's Old Fashioned Peanut Butter Mixer, a product that should be sold alongside all jars of "drippy" PB!! You replace the jar lid with this lid which has a "S" curved metal rod with a knob/handle on one end that fits through the lid like a butter churn. You crank it for a short time and wa-la! Mixed PB! No drippy oil over the side of your jar. You have to experience this!!
PS Make sure you buy the right size lid for the brand of PB you usually buy.
Sarah says
I made these yesterday exactly like the recipe said and they turned out fantastic! thanks for the recipe =)
Ellen Lederman says
These are crazy good! I can have brownies again, thanks to you. I admit I had my doubts making it. The batter was delicious, but would it really bake up like a brownie? And hold together? Yup and yup! Genius! I was able to cut the maple syrup to 2 T since the semi-sweet chips added some sweetness. Perfection!
Debbie says
Just made these today. I did double the recipe and baked them in an 8x8 pan. They turned out great. I did have to bake about 20 minutes longer. They were moist and chewy. Not real sweet. If I could post a pic I would. I'm getting ready to freeze them for my vegan company coming this weekend.
Alexis says
So happy you like them! Yum they are so good straight outta the freezer and I hope you and your company have a great weekend.
Kirsty Ellis says
How long will they last In the fridge?
Alexis says
I would say up to two weeks! They'll last longer and be super yummy in the freezer as well 🙂
Kate says
These brownies are DELICIOUS!
I made a batch for myself and the next day I made another batch to bring out because they were soooo good!
No one would have guessed they had zucchini in them either. I love and adore this alternative to other brownies filled with processed/refined sugar and flour etc.
I use an egg instead of flaxseed so I can't comment on how they would be otherwise but ABSOLUTELY DELICIOUS!
Can't get enough of them - I'm baking another batch right now 🙂 thank you, thank you, thank you!
5 STARS!
Alexis says
This makes my heart so happy! Bringing amazing people like you these recipes is what keeps me motivated. Eat on!
LeAnn says
What kind of chocolate chip do you recommend? Dark chocolate? Semi-sweet? Thanks!
Alexis says
I like the one's from Trader Joe's. Semi-sweet is my go-to!
Alexis says
I always go for dark chocolate! The Whole Foods brand has a bag of dark chocolate "chunks" that I've recently discovered and they're AMAZE.
Denise says
These are amazing! I didn't have maple syrup so I substituted an equal amount of honey. I also used one egg and one tbsp of flax seed (not ground). Super moist! Thanks!
Eniko Kummer says
OMG! I love it!
The only thing what I changed, that I added a ¼ cup of Stevia to the batter.
Thank you so much for the recipe!!
It's definitely a keeper!
Eniko
Andy Atari says
I'm all for the drippy peanut butter. I honestly can't believe some of my friends would snigger at me when I open a new jar of natural peanut butter and they'd berate me for wanting to ingest all that oil!
Katie says
Do you think it would work to sub the maple syrup for swerve or erythritol? I have type 1 diabetes and like to keep the carbs low!
Thank you!
Alexis says
Hmmm I honestly am not sure since it's liquid :/ I'm sorry!
Nia says
They look super yummy!!! Silly question but does the zucchini have to be cooked beforehand?
Alexis says
Nope, raw 🙂
Shay says
Omg...what?! These are insane! Followed the (super easy) recipe exactly and boom! Ive been storing in the freezer and throwing one in my lunch bag everyday. By lunch it is perfectly amazing- moist peanut butterey, chocolatey- i die every time!!! Mine are a bit crumbly also as someone mentioned, but the crumbles dont count as a brownie...they are yummy extra free stuff! Will try the extra flax as suggested and let you know if it helps, but girl, these rock!
Alexis says
Yayyyy! So sorry to hear it fell apart. More flax should help 🙂
Erica says
These are AMAZING! Made them last night with agave instead of maple syrup, the turned out wonderful! My husband is newly vegan and was craving chocolate!
Abby Reisner says
Made this tonight and they were UNbelievable. !!!!!!! I used sun butter (for the first time!) and was surprised by how into it I was! Def going to try again with peanut at some point though. New favorite!
Ruth Smith says
I have made your black bean and zucchini cookies a number of times and really love them. Today I thought I would try this recipe instead. It was a lot quicker to put together and get in the oven. Oh my gosh these are amazing! I thought the cookies were good, but the taste and texture of these is so much more like eating a real brownie. I think I have my new post workout favorite. Thanks for sharing all your yummy recipes.
Amy Baldridge says
Okay, so I made these last night. First of all... YUMMY!!! BUT... I kept feeling super uneasy about using a loaf pan. I thought for sure my brain had confused the names of ALLTHEPANS, because these turned out quite tall, more cake-like, than brownie-like. Delicious! Love them! But I was expecting something a bit flatter and gooeyer... You were talking a loaf pan that you would make a quick bread in, right? Would 30 minutes be too long to do these in an 8x8 pan? It's hard to tell how "tall" your are from the pictures.
Sincerely,
Analytical and confused 🙂
Alexis says
Hey Amy! Hmmmm your loaf pan sounds right. Mine didn't get that thick so I'm not sure what happened. Did you use more than 3/4 tsp baking soda? I haven't made them in an 8x8 so I'm not sure, maybe check them every ten min?
Chelsy says
Nailed it Alexis ! These are delish. Not too sweet, but totally satisfying!!
For an 8x8, would you suggest doubling recipe? Thanks !!
Alexis says
Yay!! I agree about not being too sweet 🙂 I wish I could give you advice on an 8x8 but I haven't tried it, I'm sorry!! Maybe double and cut into 16 squares? Not sure about baking time though...
Rhonda says
If you make them in an 8x8, I'd recommend reducing the cooking time. 30 minutes over cooked them and they came out dryer than they were supposed to be. I know they aren't because a friend got me hooked on these after she made them. Her's were fantastic. Don't get me wrong, my first batch didn't didn't go to waste. I'm making them again tonight and adjusting the cooking time. 🙂
MK says
Made these in 8x8. First time around with 30 min cook time and turned out over cooked and dry.
Second time followed recipe again as is (with maybe a few more than a few more choc chips 😉 and baked for 17 mins. Perfectly cakey and moist and yummy!
Alexis says
So glad you liked them!
holly brownstein says
These were awesome.
cannot believe they have no flour but have a cakey taste!
Alexis says
Right?! It's so crazy!!!
Ferne says
These are so delicious. I made them for a BBQ and all the kids couldn't get enough. I'll definitely be making these again!!! Thank you!!
Alexis says
Yay! I love to hear that they're kid-approved!!
Melanie says
These look delish! Any ideas on what I could sub out instead of maple syrup? I think I'm the only person who can't handle the taste.. I miss out on so many awesome recipes! Thanks 🙂
Macy @ Paleo Crumbs says
These brownies look amazing!
Kylie says
THESE!!!!!!!!!!! I want<3<3<3
Sarah @ Making Thyme for Health says
You are on a zucchini roll, sister! I am shocked these are flourless. That shiny crust is like, life. I NEED!!
Alexis says
THE SHINY CRUST IS LITERALLY MY DREAMS!!!
Emilie @ Emilie Eats says
I literally starting drooling on my computer as soon as I saw these in my feed. Can't wait to make these for me and the boyf to use up all da fresh farmer's market zucchini!! He's got quite the sweet tooth. 🙂
Phelan Amanda says
Okay, this is one thing about being a grown-up that I don’t mind at all. This looks AMAZING!
Connie Weissmuller says
OH MY. Making these ASAP. All about that drippy PB gal!
Christina says
Ok my peanut butter purchasing habits need a makeover after reading this. I usually go with JIF Natural just because I grew up on JIF, but ya girl is moving on (because there's no oil at the top like you said!). These look so ooey gooeyyyy yass need to try!!
rachel @ athletic avocado says
These look incredible! Love that they have no flour, pinned 🙂
Andrew says
I made these using almond butter and, as I didn't have chocolate chips, I chopped a couple of squares of Belgian chocolate, and opted for the splash of natural vanilla extract. This recipe is quotes simply one of the best desserts I've made. It also has the added benefit of being relatively healthy!
Brilliant result, so many thanks Alexis!
Lauren @ The Bikini Experiment says
These are outrageous! xo Lauren
Teresa says
Made these today. Mine didn't turn out as pretty (more crumbly).... but SO SO tasty!!!!
I have made about a dozen items from your website and NEVER been disappointed.
Lately I spend my free time lurking around your blog for the next thing I can make.
Thanks for being so fabulous and for all the creative, yummy food ideas. You are the best!
Alexis says
Hey Teresa! Sorry to hear they were crumbly! Maybe add another tablespoon of flax or an egg if you're not vegan? Thanks for the support and super sweet comment! XO
Holly B. says
I doubled my batch and put in a 9x13 pan. They were very delicious, but dry and crumbly. I will try adding an egg next time. I’m not sure how flax would make it less crumbly. Would water help? The taste was amazing! I’m so surprised at how tasty they were!
lauren says
the hardest part of making these was not eating them right away and putting them in the fridge overnight! i can't wait to have one later today!
on a snapchat note...I'm following you but haven't seen anything! and I doing something wrong? or just nothing there yet?
Kelly @ Eat the Gains says
Me too! I keep waiting to see something and I haven't gotten anything yet 🙁
lauren says
so glad it's not just me! 🙂 / 🙁
lauren says
I re-searched, checking spelling 🙂 and it shows Hummusapien with your full name under it, so I unfollowed and then refollowed. I can click on it and see your profile pic thing? but nothing shows up in my stories from you. maybe you have it set so only your friends can see snaps?
now I feel like I'm just sounding like a crazy person, but all I want is yummy noms in my stories 🙂
Alexis says
Hmmm so strange! Did you spell it right? I've been posting! Maybe try searching Alexis Joseph?
Beverley @ Born to Sweat says
chocolate chips are DEFINITELY healthy. trust me, i read it on the interwebs somewhere....
well whatever. even if they aren't the zucchini is good enough 😉
Hillary says
mmmm, so moist. i'm drooling, and hungry for chocolate and nut butter!
Caitlyn @SoDamnGood says
Making TODAYYY for my mommas birthday!
Alexis says
Hope you love them, Caitlyn!
Real Food with Dana says
Holy craaaaaap, Alexis. These look AMAZING!! Definitely going to be making these this weekend! I have some zucchini just waiting in the fridge to be used up, and I've been craving brownies lately!
Amy Baldridge says
So birthday party this weekend... I usually make black bean brownies in a cake pan so lots of people can enjoy them... Help me with proportions I make that big of a batch, pretty please? I need to make these instead!!!
Alexis says
I'd say maybe triple or quadruple in a 9x13 pan?
Kori says
Thank you for your "rant" on natural peanut butter! ?? These look fabulous! I will be making them soon!
Alexa [fooduzzi.com] says
This ingredient list is amazing! And the texture looks out-of-this-world!! Seriously going to have to try this recipe soon!
Maryea {happy healthy mama} says
I need these in my life!! These look incredible, Alexis. Well done, my friend.
Alexis says
Haha thanks, deary!
Dietitian Jess says
These look delish- pinning for the upcoming zucchini surplus this summer!
Jo from yummyvege says
These look great for when I'm on the go, can't wait to try them!
Jennifer @ Show Me the Yummy says
Still drooling after seeing these on snapchat yesterday. You're amazing <3
Alexis says
You're amazing!!! XOXO
Lauren says
Oh my goodness these look insane. I literally drooling at the laptop and wishing I had one of these to dip into my honey rooibos, yum.
Totally adding these bars to my to make list. I love that you have whacked in some sneaky veggies too... and drippy peanut butter... I have found this Ozzie brand that is the crunchiest and drippiest with salt - so good!
Alexis says
Crunchy AND drippy WITH salt? Drool!!
Kylie. says
OMG these are amazing, I can't believe the zucchini has the texture of flour and they are so delicious! Thank you from Kylie from New Zealand
Alexis says
YAY! So happy they turned out great for you 🙂 Sending love to New Zealand
ajsmom513 says
These look divine...but my husband absolutely HATES maple syrup, real or otherwise, is there a substitute i could use for this?? Maybe honey??
Alexis says
Thanks! They don't taste at all like maple syrup--it's just used as a sweetener. I haven't tried them with honey but I'm assuming that or agave or your liquid sweetener or choice should work. Thanks!
Cindy says
Can I use unsweetened applesauce instead of maple Syrup? I make my own apple sauce and would like to avoid the sugar if they will still taste ok?
Alexis says
They wouldn't be sweet so I would not recommend it! Sugar is what makes them taste good, I' consider them a treat and a healthy treat at that, enjoy 🙂
dixya | food, pleasure, and health says
it frustrates me how companies are so sneaky about trans fat...that needs to GO like yesterday.
since this has zucchini, its like eating veggies right?? and im a firm believer that chocolate chips are healthy and should always be applied liberally 😛