Looking for a rich, fudgy treat that’s secretly healthy and gluten free? These Gluten Free Zucchini Brownies are packed with wholesome ingredients and naturally sweetened—no flour or dairy needed!

WHY I MADE THESE FLOURLESS ZUCCHINI BROWNIES

Can you believe that this is only the second brownie recipe that I’ve ever shared here? My first brownie recipe was an egg-free brownie recipe that were honestly just meh. I’m not the world’s biggest brownie person, but even I knew that that recipe needed a serious improvement. That’s why I don’t even have that recipe published on my site if you search for it (trust me, you don’t need it).

And so brownie recipes took a serious hiatus. That is until…zucchini season.

As soon as I saw that fresh abundance of zucchini in the grocery store last week I got a feeling that I had to make something with it. So, I bought five zucchini, used four of them for a delicious zucchini lasagna recipe, and had one more left over that was begging to be used. That’s when I got the idea to make these this healthy zucchini brownie recipe.

Something magic happens when zucchini gets added to a dessert: the natural moisture in the zucchini makes the dessert so much more, *ahem*, moist, than if you didn’t add the zucchini. That’s why these healthier homemade zucchini brownies are the fudgiest brownies you’ll ever try. I’ve had zucchini brownies before and it always shocks me that you can’t taste the zucchini at all!

I’ll say this a few times throughout this post, but it’s worth repeating here: do not strain the zucchini before using them for this recipe! Many zucchini brownies recipes will tell you to wring the zucchini out with a towel to get the moisture out, but you don’t do that at all for this recipe. You’ll want that extra moisture to make these brownies super chocolatey and fudgy. Trust me!

MY HEALTHY ZUCCHINI BROWNIES RECIPE

These almond butter zucchini brownies are so easy to make. Dare I say that this recipe is just one step up from using a boxed brownie mix, in terms of the effort involved?

Ok, the hardest part of this recipe is grating the zucchini, but even as a girl who does NOT like grating things, that step only takes about a minute or two. So, don’t let that little step come between you and these flourless gluten free brownies. They are delightful!

The full step by step on how to make this recipe is below, but here’s the overview on it:

• In a large bowl, mix together the grated zucchini (don’t strain it), almond butter, egg, maple syrup, and sugar until smooth.
• Add the cocoa powder, espresso powder, baking soda, salt, and chocolate chips, and mix. The batter will be thick but smooth.
• Bake for 30-35 minutes, until the brownies are puffed and the top looks set. A toothpick inserted in the center may not come out completely clean, but it also shouldn’t be completely coated in batter.
• Cool the brownies completely on a wire rack before slicing into squares. Enjoy!

P.S. If you love brownies, I think you’ll also love my Double Chocolate Protein Bars, which is basically a high protein brownie!

FLOURLESS BROWNIES KEY INGREDIENTS

• Zucchini: If you’re not on board yet with using a zucchini for this recipe, then I’m here to change your mind. First of all, you will not taste the zucchini in this recipe at all. The zucchini is just there because it’s zucchini season and we need to use up all of our zucchini (half kidding here). Adding zucchini to these brownies makes them so incredibly moist and fudgy because of the natural moisture in the zucchini. Just try it out, trust me! And if you’re 10000% against the idea, then just leave the zucchini out and make the rest of the recipe as stated. The brownies will still be tasty, but not as rich and fudgy.
• Almond butter: Instead of butter or oil, we use almond butter in this recipe because ground almonds are naturally a good source of healthy fats. The almond butter in this recipe also makes these brownies super smooth, rich, and fudgy. Be sure to use a drippy almond butter because you want this batter to be thick, but not too thick, which leads to tough brownies (boo).
• Egg: Holds the brownies together so they aren’t too crumbly and fall apart. If you’re vegan, you can try making this recipe with a flax egg or vegan egg replacement instead. I don’t recommend leaving this out because you need something to bind the ingredients together, otherwise it won’t hold together.
• Maple syrup: One of my favorite natural sweeteners. I recommend using maple syrup and not honey because the honey flavor will be too strong if used in this brownie recipe. You can also give agave syrup a try, although I have not tested it in this recipe.
• Cane sugar (or Coconut sugar): There’s a lot of science behind the deliciousness of brownies, and one of those facts is that cane sugar provides the moisture, texture, and the crinkly top layer that makes a brownie a brownie. If you leave out the cane sugar, or do 100% maple syrup to make this recipe completely refined sugar free, then you’ve basically make a chocolate cake. Delicious, but not a brownie. And we’re going for brownies here.
• Cocoa powder: Brownies need a lot of chocolate, right? That’s why we add cocoa powder to the batter. I recommend using Dutch processed cocoa powder to get the darkest, chocolatey-est brownie result.
• Espresso powder: Completely optional, but I promise you’ll love it if you leave it in. I don’t even drink coffee but I think many brownie recipes benefit from a pinch of espresso powder.
• Baking soda: Gives the brownies their height so they’re not too dense and heavy.
• Dark chocolate chips: Brownies need chocolate to be brownies, so be sure to add some dark chocolate chips into the batter to make these brownies extra fudgy and chocolate-y! You can also used dairy free or refined sugar free chocolate chips, if desired. The richness of the dark chocolate chips also helps to mask the zucchini.

HOW LONG DO THESE ALMOND BUTTER BROWNIES TAKE TO MAKE?

Start to finish, this recipe takes about 40 minutes to make.

That’s pretty fast, if you ask me! The only “labor” involved in this recipe is grating the zucchini. But, even as a girl who does NOT like grating things, that step only takes about a minute or two. So, don’t let that little step come between you and these flourless gluten free brownies. They’re delightful!

Here’s a breakdown of how much time these take to make:

• Prep time: 10 mins
• Bake time: 30 minutes

HOW TO STORE THESE FUDGY BROWNIES?

Once completely cooled, store them in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. They also freeze well for longer storage!

ZUCCHINI BROWNIES FAQ

1. Can I use another nut butter instead of almond butter?
Yes! Cashew butter can be used as a substitute. Just make sure it’s smooth and unsweetened to keep the texture and flavor balanced. I prefer using almond butter because it’s more drippy than peanut butter, which may make the brownies a bit more dense.

2. Do I need to squeeze the moisture out of the zucchini?
Nope! Don’t drain the zucchini. Their natural moisture helps keep the brownies fudgy and soft.

3. Can I make these brownies egg-free?
Yes, you can try using a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, let sit for 5 minutes). Keep in mind the texture might be slightly different, but still delicious.

4. Are these brownies completely gluten-free?
They are! This recipe is naturally gluten-free as it contains no wheat or flour. Just be sure your ingredients (like chocolate chips) are labeled gluten-free if you have celiac or a gluten sensitivity.

5. What does the espresso powder do?
It’s optional, but it enhances the chocolate flavor. If you don’t have it, feel free to leave it out.

6. Can I use honey or another sweetener instead of maple syrup and cane sugar?
You can experiment with other liquid sweeteners like honey or agave in place of maple syrup. Just be cautious with consistency—too much liquid can make the brownies too soft and cakey. Coconut sugar works great as a sugar substitute here.

7. How should I store these brownies?
Once completely cooled, store them in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. They also freeze well for longer storage!

8. Can I double the recipe?
Yes! You can double the recipe and bake it in a 9×13-inch pan. You may need to increase the baking time slightly—start checking at around 30 minutes.

9. Why are my brownies so soft in the middle?
That’s normal! These brownies are meant to be fudgy and moist. As long as the top looks set and a toothpick doesn’t come out completely wet, you’re good. They’ll firm up more as they cool.

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If you love this recipe be sure to leave a review! And feel free to reach out to me with any questions or comments via my Contact page. You’ll hear back from me soon!

Find even more of my homemade recipes on Instagram, TikTok, Pinterest, and YouTube.

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Flourless Zucchini Brownies

Looking for a rich, fudgy treat that’s secretly healthy and gluten-free? These Gluten Free Zucchini Brownies are packed with wholesome ingredients like almond butter and naturally sweetened with maple syrup—no flour or dairy needed! The zucchini keeps them unbelievably moist, while dark chocolate chips add just the right amount of indulgence. Whether you’re avoiding gluten or just love sneaking veggies into your desserts, this easy one-bowl brownie recipe is sure to become a favorite.

5 from 3 votes

Print Pin Rate

Course: Dessert

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 12 servings

Equipment

• Grater
• Square Baking Pan
• Dutch Processed Cocoa Powder

Ingredients

• 1 medium zucchini grated
• 1 c almond butter smooth
• 1 egg room temperature
• 1/4 c maple syrup
• 1/4 c cane sugar or coconut sugar
• 1/4 c cocoa powder Dutch processed preferred
• 1/2 tsp espresso powder optional
• 1/2 tsp baking soda
• Pinch of salt
• 1 c dark chocolate chips chopped

Instructions

• Preheat oven to 350 F. Line an 9×9 baking pan with parchment paper, and set aside.
• In a large bowl, mix together the grated zucchini (do not drain!), almond butter, egg, maple syrup, and cane sugar until smooth.
• Add the cocoa powder, espresso powder (optional), baking soda, salt, 3/4 c of the chocolate chips, and mix. The batter will be thick but smooth. Because there is no flour, don't worry about over-mixing the batter.
• Pour the batter into the baking pan, and smooth it down so it's flat. Sprinkle with the remaining 1/4 c of chocolate chips.
• Bake for 30-35 minutes, until the brownies are puffed and the top looks set. A toothpick inserted in the center may not come out completely clean, but it also shouldn’t be completely coated in batter.
• Cool the brownies on a wire rack before slicing into squares. Enjoy!