Flourless Zucchini Chocolate Brownies

Super gooey, fudgy chocolate brownies with easy-to-find ingredients and heaps of healthy zucchini! So simple, delicious and a great way to sneak in some extra veggies. Bake a batch today!

Flourless Zucchini Chocolate Brownies – Super gooey, fudgy chocolate brownies with easy-to-find ingredients! thecomfortofcooking.com

Be as skittish as you want about all other risks in life, but I believe when it comes to food, you should live with wild abandon. Try everything once. Everything and anything. You don’t like it? That’s fine, you never have to eat it again. Chalk it up to a life experience, and maybe even a good story. As long as it isn’t harmful to you in some way, try it ALL.

If it turns out you don’t just like to eat, you like to cook, even better! You can get limitlessly creative with savory dishes and sweet treats you create. Let your taste buds and imagination run free. You can even do something as crazy as bake brownies with veggies in them! And no butter. And no flour.

And they still look like that. ^

Flourless Zucchini Chocolate Brownies – Super gooey, fudgy chocolate brownies with easy-to-find ingredients! thecomfortofcooking.com

These one-bowl zucchini brownies are melt-in-your-mouth moist and gooey, and so incredibly easy! The trick simply lies in good quality ingredients and some quick prep. Shred a couple zucchini (skin on), melt your chocolate chips, then combine them in a heaping big bowl with creamy almond butter and a handful of pantry staples. Whip it all up until everything is blended well, and smooth it into a baking pan.

In a little over 30 minutes, you will have the most irresistibly fudgy, fabulous chocolate brownies made from scratch, with a sneaky veggie surprise. Have fun fooling kids and adults alike into trying something new!

Enjoy these brownies, and if you bake a batch, let me know how they turn out for you!

Flourless Zucchini Chocolate Brownies – Super gooey, fudgy chocolate brownies with easy-to-find ingredients! thecomfortofcooking.com

Flourless Zucchini Chocolate Brownies

Flourless Zucchini Chocolate Brownies

Yield: 16 brownies


  • 1 cup creamy almond butter
  • 2 medium zucchini, shredded (unpeeled)
  • 1/3 cup honey
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1 cup semisweet chocolate chips, melted


  1. Preheat oven to 350 degrees F. Grease a 9 x 9-inch baking pan; set aside.
  2. In a large bowl, combine all ingredients and mix thoroughly until smooth. Pour into prepared pan.
  3. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
  4. Let cool completely before cutting into squares.
  5. Enjoy!

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Join the Conversation

  1. We are allergic to almonds and wheat/gluten. So the no wheat thing is fabulous with these brownies. But can I use normal butter?

  2. I wouldn’t recommend substituting normal butter; the consistency is completely different than almond butter. Try my Best Cocoa Brownies instead!

  3. These look delicious. Any substitutions you would suggest if I didn’t have the almond butter. Thanks.

  4. Sorry, I have only made these as written so cannot suggest any substitutions.

  5. Shredded zucchini equals to 2 cups? Squeeze the moisture out or add as is?

  6. These look awesome !
    Couldn’t I substitute the almond butter for natural peanut butter ?
    Thank you,

  7. You can certainly try! The taste and texture may be quite different, however.

  8. These look so gooey and delicious!! And totally okay to eat a lot because they are healthy!!

  9. Healthy means you can have an extra slice, yes?
    This looks and sounds fantastic Georgia! I have once tried “vegetable brownie” and it was surprisingly delicious. Yours look even better though, and courgette adds such a nice textures to bakes :D x

  10. Wow – these look incredible!!! Definitely making!!

  11. This recipe was AMAZING. Made them the other day and was very happy.

    Has a hint of banana flavor.

    What I would do next time:
    -A little less honey. The honey over powered some of the other flavors for me. But might not for you.
    -Add walnuts. I love a little crunch in my brownies.

    I found that they are even better left in the fridge over night to chill. They did not dry out and only a little bit needed to satisfy my sweet tooth which, is a bonus. I tend to eat a whole tray of brownies to myself with a matter of days so my waist thanks you.

    My health nut friends had also made them and were very happy with the results.

  12. Made the zucchini brownies yesterday – BEST PALEO BROWNIES…EVER! So easy and so good. Enjoying a leftover with my coffee this morning.

  13. Michelle O. says:

    These were really good. I was looking for a brownie recipe for my period that didn’t have a bunch of extra sugar and I found a recipe I will be using from now on! I always crave sweets during “the time” but they make me cramp. These did NOT! And they tasted like regular brownies. My nephew loved them too and didn’t know they had xucchini in them

  14. How much is 2 zucchini? The zucchini i grow are large 1 equal 6 cups.

  15. This recipe calls for about 3 cups shredded zucchini.

  16. Although absolutely delicious, mine came out more “cakey” and light versus being dense and “brownie-like”. Would squeezing the moisture out of the shredded zucchini next time possibly help the texture?

  17. I make these regularly and often sub peanut butter when I do not have almond . I also use maple syrup instead of honey and bake it in a 9 x 13 topped with chopped walnuts. Always delicious!

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