I admit that I’m a bit surprised. How did I not already have a recipe on here for zucchini brownies? It kinda blows my mind, but I redeemed myself with these rich, fudgy and miraculous brownie wonders.
It is primetime for these brownies right now because after all, it is zucchini season. This recipe is a delightful way to make use of any extra zucchini from the garden (unless you get it from the store like me), so get on it while this veggie is still at its peak!
As for the actual recipe, it’s a breeze. I especially love that there’s no need to squeeze the water out of the zucchini. The water is what helps make the brownies super moist, so yeah, we want it. Plus, if you ask me, squeezing the grated zucchini in a towel is kind of a pain in the butt and it’s difficult to get all the liquid out. No thanks.
I went for sunflower seed butter (my favorite) in these brownies, which keeps them nut-free, but feel free to experiment with other nut/seed butters. Additionally, these are also dairy, gluten and grain-free, but I assure you, there is no shortage of chocolate. As the title states, these have double the chocolate — cocoa powder and dark chocolate chips!
Be sure to check out my grain-free zucchini blender bread for another late summer zucchini treat.
Cheers and enjoy!
These healthier double chocolate flourless zucchini brownies are super fudgy, satisfying and so easy to make! No nuts, gluten, grains or dairy, but lots of chocolatey flavor. All around a great way to put summer garden zucchini to good use!
- 1 cup packed finely grated zucchini (no need to squeeze out water)
- 1/2 cup unsweetened sunflower seed butter
- 1/4 cup raw honey
- 1 egg, preferably pasture-raised
- 2 tsp pure vanilla extract
- 1 tsp apple cider vinegar
- 1/2 cup unsweetened cocoa or cacao powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 2/3 cup dark chocolate chips, separated
Line an 8×8 baking pan with parchment paper and set aside. Preheat oven to 350 degrees F.
In a large bowl, whisk together the sunflower seed butter, raw honey, egg, vanilla and apple cider vinegar. Then, mix in the cocoa or cacao powder, baking soda and sea salt. Mixture will be thick.
Drain any excess water from the zucchini, if needed (do not squeeze water out of zucchini though) and gently fold into the batter. Do not overmix. Then, carefully mix in half of the dark chocolate chips.
Pour batter into prepared pan and top with remaining 1/3 cup dark chocolate chips. Bake in preheated oven for 30 mintues or until toothpick inserted in the center comes out clean.
Let brownies cool completely before cutting into 16 squares.