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Fudgy, chocolatey, and secretly good for you – these almond flour zucchini brownies check every box! They’re naturally gluten-free, sweetened with pure maple syrup instead of refined sugar, and made with a full cup of hidden zucchini for extra moisture and nutrition. One bowl and simple pantry staples are all it takes!
Table of Contents
- Fudgy Almond Flour Zucchini Brownies (Gluten-Free)
- Why you’ll love this zucchini brownie recipe
- Simple ingredients you’ll need
- How to make
- Watch me make super fudgy brownies
- Recipe tip
- Serving suggestions
- Meal prep & storage
- Substitutions, optional variations & dietary adjustments
- Frequently asked questions
- More healthy brownie recipes you’ll love
- Healthy Almond Flour Zucchini Brownies Recipe
- Save these healthy zucchini brownies to Pinterest and make it later!
Fudgy Almond Flour Zucchini Brownies (Gluten-Free)
Okay, brownie lovers – this one’s for you (and me! I’m definitely in that club)! These almond flour zucchini brownies are everything you want in a brownie: fudgy, rich, and SO chocolatey.
But they’re made with real ingredients like almond flour, maple syrup, coconut oil, and yes, a whole cup of grated zucchini hiding in there.
My kids have no idea. Neither will yours!
Just one little way to add more goodness into what you’re feeding your family, without deprivation.
Give this one a try and tell me they’re not just as good (dare I say better?) than a regular boxed brownie!
If you love better-for-you brownies, be sure to try my butternut squash brownies too!
Why you’ll love this zucchini brownie recipe
Simple ingredients – Just a handful of wholesome ingredients and one bowl. You’ve got this!
So fudgy – Thanks to the melted coconut oil and dark chocolate chips, these brownies have that rich, dense, fudgy texture that makes a brownie a brownie. No dry, cakey texture here!
Naturally gluten-free – Almond flour swaps out regular flour completely, so these are naturally gluten-free without any weird substitutes.
Sneaky veggies – One full cup of grated zucchini goes into the batter, and you truly cannot taste it. It just adds moisture and a boost of extra nutrition.
No refined sugar – Pure maple syrup does all the sweetening here, so you get that rich chocolate flavor without the refined sugar crash.
Simple ingredients you’ll need
Scroll down to view the recipe card below for the full ingredients list, nutrition facts, and step-by-step instructions
- Egg – Helps bind the batter together. Room temperature works best for a smooth mix.
- Coconut oil – Adds richness and helps create that fudgy texture.
- Maple syrup – The natural sweetener in this recipe. Use pure maple syrup for the best flavor.
- Vanilla extract – Rounds out the chocolate flavor.
- Almond flour – The gluten-free base of these brownies. It also adds healthy fats and a little protein.
- Unsweetened cocoa powder – For that deep, rich chocolate flavor.
- Grated zucchini – Finely grated with the liquid squeezed out. This is the secret ingredient that keeps the brownies moist!
- Dark chocolate chips – Folded into the batter and sprinkled on top for extra chocolatey goodness.
How to make
- Preheat your oven to 350 degrees F and line an 8×8 baking pan with parchment paper.
- In a large bowl, whisk together the egg, melted coconut oil, maple syrup, and vanilla extract until smooth.
- Stir in the almond flour and cocoa powder until the dry ingredients are fully combined with the wet ingredients and smooth brownie batter forms.
- Fold in the grated zucchini (liquid squeezed out!) and the dark chocolate chips.
- Spread the batter evenly into the prepared pan and sprinkle a few extra chocolate chips on top.
- Bake for 20-25 minutes, until the edges look set and a toothpick comes out with just a few moist crumbs.
- Let the brownies cool in the pan before slicing into 9 squares. Enjoy!
Watch me make super fudgy brownies
The full how to video can be watched below, or on my YouTube channel!
Recipe tip
- Squeeze the zucchini really well! Use a clean towel or paper towels to remove as much liquid as you can – excess moisture can make the batter too wet.
- Don’t overbake. These brownies are meant to be fudgy, so pull them at 20 minutes if your oven runs hot.
- Let them cool fully before cutting for the cleanest slices.
- Use a metal baking pan for the most even bake.
Serving suggestions
- A scoop of vanilla ice cream on top
- A drizzle of almond butter or peanut butter
- Fresh raspberries or strawberries on the side
- A dusting of extra cocoa powder
- A tall glass of cold almond milk
Meal prep & storage
These brownies store beautifully, which makes them a great make-ahead treat!
Keep them in an airtight container at room temperature for up to 2 days, or in the fridge for up to a week.
For longer storage, wrap individual brownies in plastic wrap and freeze for up to 6 months – just thaw at room temperature when a craving hits.
Substitutions, optional variations & dietary adjustments
Below you’ll find a list of substitutions that will work well in these chocolate zucchini brownies.
If you try something different out, please leave a comment below letting us all know how it turned out!
Coconut oil – Melted butter or avocado oil can be used in its place.
Maple syrup – Honey works as a 1:1 swap if that’s what you have on hand.
Almond flour – A gluten-free 1:1 flour blend or oat flour can be substituted, though the texture and fudgy quality will change a bit.
Dark chocolate chips – Swap for dairy-free chocolate chips to keep this recipe dairy-free, or use semi-sweet or milk chocolate chips if that’s your preference.
Add-ins – Try folding in chopped walnuts or pecans for a little crunch, or sprinkle flaky sea salt on top before baking for a sweet-and-salty finish.
Frequently asked questions
Nope! Once the zucchini is finely grated and the liquid is squeezed out, it completely disappears into the fudgy brownie batter. It just adds moisture, not flavor.
No peeling needed. The skin is soft, blends right in once grated, and adds a little extra fiber too.
An 8×8 pan gives you that classic thick, fudgy brownie. A 9×9 pan will work too, just start checking a few minutes early since the brownies will bake up a little thinner.
Absolutely – this is a favorite in my house with four kids running around! They taste like a treat, but you can feel good about the ingredients going into them.
More healthy brownie recipes you’ll love
Healthy Almond Flour Zucchini Brownies Recipe
Ingredients
- 1 egg
- 1/2 cup coconut oil, melted
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1 cup finely grated zucchini, liquid squeezed out
- 1/2 cup dark chocolate chips, + extra for topping
Instructions
- Preheat the oven to 350 degrees F. Line an 8×8-inch baking pan with parchment paper.
- In a large bowl, whisk together the egg, melted coconut oil, maple syrup, and vanilla extract until smooth.
- Add the almond flour and cocoa powder to the bowl and stir until a well-combined batter forms.
- Fold in the grated zucchini (liquid squeezed out) and the dark chocolate chips until evenly distributed throughout the batter.
- Spread the batter evenly into the prepared pan and sprinkle a few extra chocolate chips on top.
- Bake for 20-25 minutes, until the edges look set and a toothpick inserted in the center comes out with just a few moist crumbs.
- Cool in the pan for at least 15 minutes before slicing into 9 squares for clean edges.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Save these healthy zucchini brownies to Pinterest and make it later!
If you try this zucchini brownies recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!
XO
Heather
