Zucchini Brownies
These zucchini brownies are healthy, soft, and perfectly sweet. Combining zucchini to the brownies adds extra moisture that makes them gooey and fudgy! Homemade salted almonds add some crunch in every bite.
This zucchini brownie recipe is definitely a healthy twist to traditional brownies. My brownies are a great way to enjoy chocolate brownies without any guilt. Yay!!
The brownies are so incredibly soft and fudgy that you will not believe there is no oil or butter added in the recipe. Additionally, they are flourless and eggless, which makes them gluten free. Isn’t it amazing?
They are made with honey and a few regular semi sweetened chocolate chips. You can easily swap chocolate chips with sugar free or dairy free chocolate chips as per your dietary needs. Also, use maple syrup instead of honey to make them vegan friendly.
Zucchinis are in season in the summer months and I like to take advantage of making recipes with them. Zucchinis contain a lot of liquid, which helps the brownies turn soft and moist. I love to add zucchinis into my savory or sweet breads as well, which makes them extra soft.
Ingredients
- Zucchini
- Peanut butter
- Honey
- Vanilla extract
- Ground flaxseed
- Almonds
- Almond flour
- Cocoa powder
- Chocolate chips
- Baking soda
- Salt
Zucchini Brownies Step By Step Recipe
Roasted Almonds
In a small bowl, add ⅛ tsp salt, 1 tsp water, and mix. In a pan, add almonds, and sprinkle the salt water mixture over them.
Roast the almonds until they become totally dry for about 5 minutes. Let them cool down completely, roughly chop them, and set aside.
Making Brownies
Line an 8 x 8 inch baking pan with parchment paper and set aside.
Preheat the oven to 350℉/180℃
In a large mixing bowl, add peanut butter, honey, vanilla extract, almond flour, and ground flaxseed.
Add shredded zucchini, sieve the cocoa powder and baking soda in the bowl, and gently mix everything well.
Fold in chocolate chips until fully incorporated.
Transfer the brownie batter into the lined pan and spread the batter evenly.
Sprinkle some chocolate chips and roughly chopped salted almonds on top.
Bake the brownies for 25-30 minutes. Insert a toothpick in the center and it should come out clean.
Allow the zucchini brownies to cool in the pan completely before slicing into pieces.
How To Cut Zucchini Brownies?
Let the brownies cool down completely. It could be very tempting to eat them right away, do not try to move or cut them.
Let them sit for at least 3-4 hours or overnight. Once they have cooled down completely and set, you can cut them into square pieces.
You can keep the baking pan in the refrigerator by covering it with a plastic wrap once they are at room temperature before cutting.
Lift the edges of the parchment paper out of the pan and place onto a cutting board.
Use a sharp knife and cut them into 16 pieces. You can wipe down the knife between the cuts.
Tips For Making Zucchini Brownies
- Use a relatively fresh jar of peanut butter, old peanut butter gets very dry and hard. Mix the peanut butter with a spoon before using it in the recipe.
- Do not squeeze out the water from the zucchini as we are not adding water to make flax egg – an egg substitute made of water and ground flaxseed.
- Gently mixing all the ingredients is very important. If you overmix the batter, it will release more moisture in the batter, and we don’t want that.
- Brownie batter should be thick and sticky – it should not be runny, otherwise the brownies will fall apart or turn soggy in the center. If the batter is a bit runny, add 1-2 tbsp of almond flour.
- Use a blanched almond flour, which provides a light texture to the brownies.
- A good unsweetened cocoa powder provides a rich and delicious flavor to the brownies.
Variations
- Skip adding almonds, you can add more chocolate chips or walnuts.
- You can use maple syrup instead of honey in this recipe.
- I have used natural cocoa powder but you can use cacao powder.
- Add sugar-free or dairy-free chocolate chips or add chopped up chocolate bars as well.
How To Store Zucchini Brownies?
Zucchini brownies can be stored at room temperature for 2 days.
They are super moist and need to be stored in the refrigerator if you want to keep them for a long time – store them in an airtight container for up to one week.
Take out the required portion and warm these zucchini brownies for 2-3 seconds in the microwave and enjoy. Let them sit on the countertop for 10 minutes before consuming.
How To Serve Zucchini Brownies?
Zucchini brownies taste even better the next day!
Serve them on their own, either a little warm or at room temperature.
They taste awesome with some vanilla ice cream or milk.
DID YOU LIKE THIS RECIPE?
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I will love to hear from you!
Zucchini Brownies
Ingredients
- 1 cup Zucchini 1 medium, grated without peeling
- 3/4 cup Peanut butter
- 1/4 cup Honey/Maple syrup
- 1 tsp Vanilla extract
- 2 tbsp Ground flaxseed grind whole flaxseed
- 8-10 Almonds
- 2 tbsp Almond flour blanched
- 1/4 cup Cocoa powder/Cacao powder
- 1/4 cup Chocolate chips extra 1 tbsp to sprinkle
- 3/4 tsp Baking powder
- 1/8 tsp Salt
Instructions
Roasted Almonds
- In a small bowl, add ⅛ tsp salt, 1 tsp water, and mix. In a pan, add almonds, and sprinkle the salt water mixture over them.
- Roast the almonds until they become totally dry for about 5 minutes. Let them cool down completely, roughly chop them, and set aside.
Making Brownies
- Line an 8 x 8 inch baking pan with parchment paper and set aside.
- Preheat the oven to 350℉/180℃
- In a large mixing bowl, add peanut butter, honey, vanilla extract, almond flour, and ground flaxseed.
- Add shredded zucchini, sieve the cocoa powder and baking soda in the bowl, and gently mix everything well.
- Fold in chocolate chips until fully incorporated.
- Transfer the brownie batter into the lined pan and spread the batter evenly.
- Sprinkle some chocolate chips and roughly chopped salted almonds on top.
- Bake the brownies for 25-30 minutes. Insert a toothpick in the center and it should come out clean.
- Allow the zucchini brownies to cool in the pan completely before slicing into pieces.
Notes
- Use a relatively fresh jar of peanut butter, old peanut butter gets very dry and hard. Mix the peanut butter with a spoon before using it in the recipe.
- Do not squeeze out the water from the zucchini as we are not adding water to make flax egg – an egg substitute made of water and ground flaxseed.
- Gently mixing all the ingredients is very important. If you overmix the batter, it will release more moisture in the batter, and we don’t want that.
- Brownie batter should be thick and sticky – it should not be runny, otherwise the brownies will fall apart or turn soggy in the center. If the batter is a bit runny, add 1-2 tbsp of almond flour.
- Use a blanched almond flour, which provides a light texture to the brownies.
- A good unsweetened cocoa powder provides a rich and delicious flavor to the brownies.
- Let the brownies cool down completely. Let them sit for at least 3-4 hours or overnight. Once they have cooled down completely and set, you can cut them into square pieces.
- Lift the edges of the parchment paper out of the pan and place onto a cutting board.
- Use a sharp knife and cut them into 16 pieces. You can wipe down the knife between the cuts.
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