Zucchini Brownies are a healthy twist on a classic treat, making it easy to sneak in some veggies while still indulging in chocolatey goodness. These brownies are moist, rich, and full of flavor, with a subtle zucchini texture that blends perfectly with the chocolate.

Why You’ll Love This Recipe

These Zucchini Brownies are the perfect balance of indulgence and nutrition. By using almond flour and zucchini, you get a gluten-free, low-carb, and nutrient-packed treat. The rich cacao powder and maple syrup add a natural sweetness and chocolatey depth that will satisfy any sweet tooth. Plus, they’re quick and easy to make, perfect for when you want a healthy dessert or snack that feels like a treat!

Ingredients

1 1/2 cups shredded zucchini
1 cup almond flour
1/4 cup cacao powder
1/4 cup maple syrup
2 eggs
1 teaspoon vanilla extract
1/4 cup coconut oil, melted
1/2 teaspoon baking soda
Pinch of salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C) and grease a baking pan.
In a bowl, mix together the shredded zucchini, almond flour, cacao powder, maple syrup, eggs, vanilla, coconut oil, baking soda, and salt.
Pour the batter into the prepared pan and spread it out evenly.
Bake for 25-30 minutes, or until a toothpick comes out clean.
Let cool before cutting into squares.

Servings and Timing

Servings: 12 servings
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes

Storage/Reheating

Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week. These brownies can also be frozen for up to 3 months. To reheat, simply microwave for a few seconds or enjoy them chilled.

FAQs

1. Can I use a different type of flour instead of almond flour?

Yes, you can substitute almond flour with coconut flour, though you may need to adjust the quantity since coconut flour is more absorbent. Start with 1/3 of the amount of almond flour.

2. Can I make these brownies dairy-free?

Yes, this recipe is already dairy-free! The coconut oil provides the fat and moisture needed to make the brownies rich and tender.

3. How can I make these brownies sweeter?

If you prefer sweeter brownies, you can add more maple syrup or a bit of stevia to taste. Adjust the sweetness based on your preference.

4. Can I use zucchini from my garden?

Yes, garden-fresh zucchini is perfect for this recipe! Just make sure to remove any excess moisture by lightly squeezing the shredded zucchini before adding it to the batter.

5. Can I use a different sweetener besides maple syrup?

Yes, you can use honey, agave nectar, or a sugar substitute like stevia or erythritol. Keep in mind that the flavor and sweetness may vary slightly with different sweeteners.

6. How do I know when the brownies are done?

The brownies are done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If it’s too sticky, bake for a few more minutes.

7. Can I add chocolate chips to the batter?

Absolutely! Chocolate chips would make a delicious addition, adding extra gooeyness to the brownies.

8. Are these brownies suitable for a low-carb diet?

Yes, these brownies are naturally low in carbs since they are made with almond flour and contain no refined sugars. They’re a great option for those following a low-carb or keto diet.

9. Can I freeze these brownies?

Yes, these brownies freeze well! Allow them to cool completely, then store them in an airtight container or freezer bag for up to 3 months. Thaw at room temperature when ready to enjoy.

10. Can I double the recipe?

Yes, you can easily double the recipe to make a larger batch. Just make sure to adjust the baking time accordingly and use a larger baking pan.

Conclusion

Zucchini Brownies are a fun and healthy way to enjoy a classic dessert with a nutritious twist. With the richness of cacao and the natural sweetness of maple syrup, these brownies are the perfect way to satisfy your chocolate cravings while sneaking in some veggies. Whether you’re looking for a guilt-free snack or a lighter dessert, these zucchini brownies are sure to be a hit!

Zucchini Brownies

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Print Recipe

Zucchini Brownies are a healthy twist on a classic dessert, offering a gluten-free, low-carb treat that’s rich, moist, and full of chocolatey goodness. Made with almond flour and shredded zucchini, these brownies are packed with nutrients and natural sweetness from maple syrup. Perfect for satisfying your sweet tooth while sneaking in some veggies!

Total Time: 40 minutes
Yield: 12 servings

Instructions

Preheat the oven to 350°F (175°C) and grease a baking pan.
In a bowl, mix together the shredded zucchini, almond flour, cacao powder, maple syrup, eggs, vanilla, coconut oil, baking soda, and salt.
Pour the batter into the prepared pan and spread it out evenly.
Bake for 25-30 minutes, or until a toothpick comes out clean.
Let the brownies cool before cutting into squares.

Notes

Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They can also be frozen for up to 3 months.
For added sweetness, you can increase the maple syrup or use stevia to adjust to your taste.
Add chocolate chips for extra gooeyness and flavor.

Author: Sophia
Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dessert, Snack, Healthy Treat
Method: Baking
Cuisine: American
Diet: Gluten Free