These fudgy zucchini brownies are insanely chocolatey, healthy, delicious, and filled with all the good stuff! You would never know that they are naturally sweetened, vegan, gluten-free, paleo, and dairy-free! Hurry and grab a zucchini from the store because you’re going to love these brownies! If you are a chocolate lover, these are for you!

There is no better way to use up zucchini than in these fudgy brownies! Make sure you squeeze out the liquid from the zucchini before you add it into the batter. I finely grated my zucchini so you can’t even see or taste them in these brownies. No one would know these brownies have vegetables in them!

You can use any runny nut/seed butter you like in these brownies. I prefer cashew or almond butter because it has a fairly neutral taste. Peanut butter would be delicious in these as well, but you will definitely taste the peanut butter flavor. The nut butter adds healthy fats and protein to these brownies without having to add a lot of oil.

Beware, the batter is incredibly addicting…try not to eat it all before you put it in the oven! For extra fudginess, put them in the fridge! Seriously so good! Feel free to add your favorite nuts in them too for added texture or crunch. If you are feeling a little extra, sprinkle some flaked sea salt on top. These fudgy zucchini brownies will be on repeat all summer long.

If you make these brownies, tag me @nutsaboutgreens on Instagram so I can see your creations and leave a comment below! Happy baking!

Ingredients

1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp water)
1/2 cup natural/drippy almond or cashew butter (or any nut/seed butter)
3/4 cup coconut sugar (or brown sugar)
1 tsp vanilla extract
2 tbsp coconut oil, melted
1 cup finely shredded zucchini, packed and squeezed of excess moisture
1/2 cup cacao powder
1/3 cup + 2 Tbsp almond flour
1/2 tsp baking soda
1/2 tsp sea salt
1/3 cup dairy free chocolate chips, plus more for sprinkling on top

Instructions

Preheat oven to 350 degrees F. Line an 8×8 pan with parchment paper.
Make the flax egg in a small bowl by combining ground flaxseed with water. Mix and set aside to thicken for 5 minutes.
In a large bowl, add the flax egg, almond butter, coconut sugar, vanilla, and melted coconut oil. Stir until well combined. Then add the zucchini (making sure you squeeze out extra liquid very well with a paper towel). Stir until well combined and smooth.
Next, add the cacao powder and stir until well combined. Then add the almond flour, baking soda, and sea salt. Stir until well combined. Fold in chocolate chips.
Pour batter into prepared pan. Sprinkle some extra chocolate chips on top. Bake for 35-40 minutes, or until toothpick comes out with a few crumbs. The top should be mostly set and it should still be a little gooey but not too wet on the inside. Let it cool completely before slicing. They will firm up more when cooled.
Cut into squares and serve! Enjoy! Store covered in an airtight container in the fridge. They taste really good cold too!

Author: valeria.chao

Fudgy Zucchini Brownies (vegan, gluten-free, paleo)