Fudgy almond flour zucchini brownies that are moist, chocolatey, and secretly healthy—perfect for guilt-free indulgence or gluten-free dessert cravings.
Ingredients You’ll Need
This recipe shines with simple, pantry-friendly ingredients that each play a key role in the taste and texture of Almond Flour Zucchini Brownies. Don’t skip a thing — each addition adds something delightful to the mix!
- Almond Flour: Provides moisture, a subtle nutty flavor, and keeps the brownies gluten free.
- Unsweetened Cocoa Powder: Delivers rich, deep chocolate flavor — the star of the show!
- Baking Powder: Gives these brownies just the right lift for a fudgy but not heavy texture.
- Salt: Balances the sweetness and enhances all the rich chocolate notes.
- Brown Sugar: Adds a touch of caramel flavor and extra moisture.
- White Sugar: Ensures your brownies are perfectly sweet and tender.
- Melted Coconut Oil: Creates a soft, gooey middle without dairy.
- Vanilla Extract: Adds warmth and rounds out the chocolate flavors.
- Finely Shredded Zucchini: The secret to moisture and a tender crumb, without a trace of veggie taste.
- Dairy-Free Chocolate Chips: Melty pockets of even more chocolate in every square.
How to Make Almond Flour Zucchini Brownies
Step 1: Prepare Your Pan & Preheat
Start by lining a 9×9 inch baking pan with parchment paper or lightly greasing it with coconut oil. Then, preheat your oven to 350°F so everything’s ready when your batter comes together.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the almond flour, cocoa powder, baking powder, salt, brown sugar, and white sugar. This ensures that your Almond Flour Zucchini Brownies have an even flavor and texture in every bite.
Step 3: Add Wet Ingredients
Pour in the melted coconut oil and vanilla extract. Use a sturdy spatula or wooden spoon to stir until the mixture becomes crumbly. At this stage, it’ll look a bit sandy but that’s exactly what you want before adding the zucchini.
Step 4: Fold in the Zucchini
Add the finely shredded zucchini straight to the bowl (no squeezing out the moisture!). Gently fold the shreds into the dry mix until a thick, moist batter forms. The zucchini’s natural liquid is what helps hold everything together.
Step 5: Stir in Chocolate Chips
Now scatter in those delicious dairy-free chocolate chips. Fold them through so every corner of your batter promises a pocket of gooey chocolate.
Step 6: Bake to Perfection
Spread the batter evenly into your lined pan, smoothing the top with a spatula. Slide it into the oven and bake for 30 to 35 minutes, or until the top looks set and slightly firm. Let them cool completely before slicing—trust me, it’s worth the wait for that perfect texture!
How to Serve Almond Flour Zucchini Brownies
Garnishes
Add a touch of flair to your Almond Flour Zucchini Brownies with a sprinkle of powdered sugar, a scattering of extra chocolate chips, or a delicate drizzle of melted dark chocolate. If you’re feeling fancy, a few fresh berries or a scoop of dairy-free vanilla ice cream makes them even more irresistible.
Side Dishes
You can create a delightful dessert platter by pairing your brownies with fresh fruit slices or a dollop of coconut whipped cream. For a cozy combo, serve them alongside coffee or hot chocolate for a truly comforting bite.
Creative Ways to Present
Cut the brownies into small cubes and arrange them on a skewer with strawberries for brownie kabobs, or stack them with layers of vegan chocolate frosting for an impressive mini-cake. A simple dusting of cocoa powder or a fancy swirl of nut butter on top can turn these treats into a showstopper at any gathering.
Make Ahead and Storage
Storing Leftovers
Keep your Almond Flour Zucchini Brownies fresh by storing them in an airtight container at room temperature for up to 3 days. If your kitchen gets warm, transfer them to the fridge so they stay fudgy and moist.
Freezing
These brownies freeze beautifully. Once completely cool, wrap individual squares tightly in plastic wrap or parchment, and store in a freezer-safe bag for up to 3 months. Just let them thaw at room temperature whenever you need a sweet pick-me-up.
Reheating
For that just-baked gooeyness, pop a brownie square in the microwave for about 10 seconds. If reheating from frozen, let the brownies thaw first before warming, so the chocolate chips stay perfectly melty without overcooking.
FAQs
Can I use a different type of flour instead of almond flour?
Almond flour creates the unique texture and moisture in Almond Flour Zucchini Brownies, so swapping it for other flours will change both taste and consistency. If allergies are a concern, you can experiment with hazelnut flour, but steer clear of coconut or all-purpose flour for this particular recipe.
Do the brownies actually taste like zucchini?
No need to worry—the zucchini simply melts into the batter, giving the brownies an extra-tender crumb and moisture, without any noticeable veggie flavor. It’s the secret ingredient even picky eaters will never guess!
Can I make these brownies completely sugar-free?
You can substitute your favorite granulated sugar alternative in place of the brown and white sugar. Keep in mind, though, that the sweetness and final texture might change slightly, so adjust according to your preference.
Are Almond Flour Zucchini Brownies gluten-free?
Yes! Since almond flour contains no gluten, these brownies are naturally gluten-free—just ensure every ingredient (like your baking powder and chocolate chips) is certified gluten-free if needed.
What’s the best way to shred zucchini for this recipe?
Use the fine holes of a box grater or a food processor with a shredding attachment. Don’t peel the zucchini, and remember not to squeeze out the liquid—this moisture is essential for perfectly fudgy brownies.
Final Thoughts
If you crave chocolate but still want to sneak a little goodness into your day, Almond Flour Zucchini Brownies are the answer. There’s pure joy in every square, so grab your whisk and bake up a batch—you absolutely deserve it!
Print
Almond Flour Zucchini Brownies Recipe
- Total Time: 45 mins
- Yield: 16 brownies
- Diet: Gluten Free
Description
Fudgy almond flour zucchini brownies that are moist, chocolatey, and secretly healthy—perfect for guilt-free indulgence or gluten-free dessert cravings.
Ingredients
Dry Ingredients
- 1 1/4 cups almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup brown sugar
- 1/3 cup white sugar
Wet Ingredients
- 1/3 cup melted coconut oil
- 2 tsp vanilla extract
Mix-Ins
- 2 cups packed finely shredded zucchini (do not squeeze out moisture)
- 1/2 cup dairy-free chocolate chips
Instructions
- Preheat the Oven – Set your oven to 350°F (175°C) so it’s ready once your batter is mixed. Line a 9×9-inch baking pan with parchment paper for easy removal.
- Mix Dry Ingredients – In a large bowl, whisk together the almond flour, unsweetened cocoa powder, baking powder, salt, brown sugar, and white sugar until well combined and no lumps remain.
- Add Wet Ingredients – Pour in the melted coconut oil and vanilla extract. Stir until the mixture looks crumbly and evenly coated.
- Incorporate Zucchini – Fold in the finely shredded zucchini (don’t squeeze out the moisture!). Mix until you have a thick, moist batter—the zucchini will add moisture and bind everything together.
- Add Chocolate Chips – Gently stir in the dairy-free chocolate chips, making sure they’re distributed evenly throughout the batter.
- Spread Batter in Pan – Transfer the batter to your prepared baking pan and spread it out evenly with a spatula.
- Bake – Place the pan in the oven and bake for 30–35 minutes. The brownies should look set in the center and a toothpick inserted should come out with moist crumbs (not wet batter).
- Cool and Slice – Remove from the oven and allow to cool completely in the pan before cutting into squares for best texture and fudginess.
Notes
- Do not squeeze the zucchini; its moisture is crucial for the fudgy texture.
- For neater slices, chill brownies before cutting.
- Store leftovers in an airtight container in the fridge for up to 5 days.
- You can use regular chocolate chips if not dairy-free.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 190
- Sugar: 11g
- Sodium: 55mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg