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Delicious flourless chocolate zucchini brownies served on a plate

Flourless Chocolate Zucchini Brownies

Indulge in these rich, fudgy brownies that cleverly incorporate zucchini for added moisture and nutrition without compromising on taste. Perfect for sharing and gluten-free!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 16 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups almond meal Can substitute with a gluten-free flour blend
  • 1.5 cups granulated sugar
  • 1/4 cup cocoa powder
  • 1 teaspoon baking powder
Wet Ingredients
  • 1 cup unsalted butter, softened
  • 1 cup finely grated zucchini Squeeze out excess moisture
  • 2 large eggs Can substitute with flaxseed eggs for vegan option
  • 1/2 teaspoon vanilla extract
Chocolate Additions
  • 1 cup semi-sweet chocolate chips Dark chocolate chips can be used for a richer flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Line an 8x8-inch baking dish with parchment paper.
  3. In a large bowl, mix together the almond meal, sugar, cocoa powder, and baking powder.
Mixing
  1. Add the softened butter and grated zucchini, stirring until fully incorporated.
  2. Beat in the eggs and vanilla extract until well combined.
  3. Fold in the chocolate chips gently.
Baking
  1. Spread the batter into the prepared baking pan evenly.
  2. Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
  3. Cool completely before cutting into squares.

Notes

Serve these brownies warm or at room temperature. They are delightful on their own or with a scoop of vanilla ice cream. Dust with powdered sugar or drizzle melted chocolate on top for extra indulgence. Store in an airtight container for up to 3 days or in the fridge for up to a week. Wrap individually for freezing up to three months.