Chocolate Zucchini Brownies with Almond Flour

These chocolate zucchini brownies are the best brownies ever. They’re rich, fudgy, chocolatey, and totally delicious.

You are just 30 minutes away from digging into the best brownies you’ve ever eaten — do I have your attention now? Some days it’s hard for me to take my job seriously, and this is one of them. Staring at a pan of ooey-gooey, ultra-fudgy chocolate brownies feels a lot more like dessert than work… not that I’m complaining.

The real problem is what happens after they’re made. They disappear. Fast. All that’s left are a few crumbs, some chocolate on the corners of my lips, and these photos I’m sharing with you. Tragic, really.

These zucchini brownies are pure chocolate magic. They’re unbelievably rich and fudgy, made with honey instead of refined sugar, and almond flour gives them the most incredible texture while keeping them gluten-free. With ingredients like almonds, zucchini, eggs, and dark chocolate, they somehow feel indulgent and sensible at the same time — which is exactly my favorite kind of treat.

Three tips for making the best zucchini brownies

1. The only step that differs from making regular brownies is grating zucchini. I like to use the small holes on my grater, as the zucchini completely blends into the brownies this way. It takes about an extra minute to grate with the small holes, but it’s worth the extra time.
2. Once you have your grated zucchini, you want to ring out as much liquid as possible. I pick up a handful and squeeze it over my kitchen sink.
3. Don’t overbake them. This tip applies to all brownie recipes. To test if they’re done, insert a toothpick into the center of the brownies. If it comes out clean, they’re done. If you’re unsure, it’s always best to err on the side of undercooking them.

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4.78 stars (31 ratings)

Best Chocolate Zucchini Brownies with Almond Flour

Prep: 15 minutes mins

Cook: 20 minutes mins

Total: 35 minutes mins

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These chocolate zucchini brownies are the best brownies ever. Even though they're made with almond flour, you'd never know it. They're rich, fudgy, chocolatey, and totally delicious.

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Ingredients

• ▢ 1 medium zucchini (about 1 lb.)
• ▢ ½ cup coconut oil
• ▢ 1 cup dark chocolate chips (divided)
• ▢ 1 ½ cups almond flour
• ▢ ¼ cup cocoa powder
• ▢ 1 teaspoon baking soda
• ▢ 1 teaspoon sea salt
• ▢ 3 large eggs
• ▢ ¼ cup honey
• ▢ 2 teaspoons vanilla

The Chocolate Glaze

• ▢ ¼ cup dark chocolate chips
• ▢ 2 tablespoons coconut oil

Instructions 

• Preheat the oven to 350 degrees Fahrenheit. Line a 9×9 inch baking dish with parchment paper, letting a little hang over the edge. Grate the zucchini (without peeling) using the fine holes on your grater. Squeeze the grated zucchini to remove as much liquid as possible.
  1 medium zucchini
• Place the coconut oil and ½ cup of the dark chocolate chips in a small frying pan over medium heat and let them melt. Once they have melted whisk them together and remove the pan from the heat.
  ½ cup coconut oil
• While the chocolate is melting add the almond flour, cocoa powder, baking soda, and sea salt to a large bowl and whisk them together.
  1 ½ cups almond flour, ¼ cup cocoa powder, 1 teaspoon baking soda, 1 teaspoon sea salt
• In a small bowl whisk together the eggs, grated zucchini, honey, and vanilla.
  3 large eggs, ¼ cup honey, 2 teaspoons vanilla
• Once the chocolate has cooled slightly, add it to the bowl with the eggs and whisk to combine. Pour this into the bowl with the almond flour and stir everything together. Stir in the remaining ½ cup of dark chocolate chips.
• Pour the brownie batter into the prepared baking dish and spread it around so that it covers the pan in an even layer. Bake in the oven for 20 minutes then remove the pan from the oven and let it cool for 10 minutes. Lift the brownies out of the pan using the parchment paper and let them cool completely.
• While the brownies are baking, prepare the glaze. In a small frying pan over medium-low heat melt the chocolate chips and coconut oil. Whisk and set aside.
  ¼ cup dark chocolate chips, 2 tablespoons coconut oil
• Pour the glaze over the cooled brownies, let it set, then cut into 16 pieces.

Video

Nutrition

Serving: 1 brownie, Calories: 245kcal (12%), Carbohydrates: 16g (5%), Protein: 5g (10%), Fat: 19g (29%), Saturated Fat: 12g (75%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 35mg (12%), Sodium: 244mg (11%), Potassium: 158mg (5%), Fiber: 2g (8%), Sugar: 10g (11%), Vitamin A: 77IU (2%), Vitamin C: 2mg (2%), Calcium: 74mg (7%), Iron: 1mg (6%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.