Fudgy vegan coconut flour zucchini brownies made with almond butter! They taste decadent but are oil-free, grain-free, and packed with energizing ingredients.
Too Much Zucchini? Make Zucchini Brownies!
Got an excess of summer zucchini? Then you have the reliable reason to make brownies.
Zucchini makes great muffins and loaves, but when it comes to reliable partnerships, zucchini and chocolate are a heavenly match.
These especially-straightforward, power-packed brownies are a shining–or rather, fudgy–example.
Coconut Flour Zucchini Brownie Benefits
- Vegan (egg-free, dairy-free)
- Gluten-free
- Grain-free
- Oil-free
- Refined sugar free
- 6 grams of protein per brownie
- Quick & straightforward to prepare
Despite being “free” of so many elements, these luscious, double-chocolate brownies are loaded with flavor.
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.
- smooth almond butter (or the smooth nut or seed butter of your choice)
- maple syrup (I have several alternatives in the recipe notes)
- vanilla extract
- salt
- zucchini
- unsweetened cocoa powder
- coconut flour
- baking soda
- miniature semisweet chocolate chips, divided
How to Make the Coconut Flour Brownies
Note that the complete instructions are also in the recipe card below.
- Preheat oven to 350F (180C). Grease or spray 10 cups of a standard size muffin tin.
- In a large bowl, stir together the nut butter, syrup, vanilla, and salt until smooth. Stir in the shredded zucchini, cocoa powder, coconut flour and baking soda until well blended. Stir in 4 tablespoons of the chocolate chips.
- Divide batter evenly between prepared cups, smoothing tops with moist fingertips or the back of a metal spoon dipped in water. Sprinkle tops with remaining chocolate chips.
- Bake in preheated oven for 24 to 28 minutes until set at edge (center may still look moist; do not overbake).
- Place the muffin tin on a cooling rack and cool completely before removing the brownies.
Tips for Reliable Brownies
- The key to making these brownies reliable is toavoid over-baking. That means you will need to pull them out of the oven while the centers still look really moist and somewhat under-baked (the toothpick test does not work here).
- Do not squeeze liquid out of the shredded zucchini. It helps keep the brownies moist!
The brownies will firm up as they cool, so let them cool completely in the tin before attempting to remove them. During these hot summer months, it’s a good idea to let them chill overnight, too.
A chilly brownie on a hot summer day is mighty fine.
And an extra-sweet bonus? These brownies are really power bars in disguise (more than 6 grams of protein apiece!). So forget the guilt and instead relish every chocolate-y bite!
Happy baking!
More Memorable Vegan & Gluten-Free Brownies to Try
- Tiger Nut Flour Brownies {grain-free}
- Chickpea Flour Brownies {grain-free}
- 3-Ingredient Banana Fudge Brownies {grain-free, oil-free}
- Vegan Coconut Flour Brownies {oil-free, grain-free}
- 5 Ingredient Banana Brownies {grain-free, oil-free}
- Black Bean Brownies
- Clean & Lean 70 Calorie Brownies
- Breakfast Blender Brownies
Coconut Flour Zucchini Brownies {vegan}
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Total Time: 38 minutes
- Servings: 10 brownies
Ingredients
- 3/4 cup 192 g smooth almond butter (or nut/seed butter of choice)
- 1/4 cup maple syrup see notes for options
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 and 1/4 cups about 160 g shredded zucchini (do not squeeze out liquid)
- 1/3 cup 27 g cocoa powder
- 2 tablespoons 14 g coconut flour
- 3/4 teaspoon baking soda
- 6 tablespoons miniature semisweet chocolate chips divided
Method
- Preheat oven to 350F (180C). Grease or spray 10 cups of a standard size muffin tin .
- In a large bowl , stir together the nut butter, syrup, vanilla, and salt until smooth. Stir in the zucchini, cocoa powder , coconut flour and baking soda until well blended. Stir in 4 tablespoons of the chocolate chips.
- Divide batter evenly between prepared cups, smoothing tops with moist fingertips or the back of a metal spoon dipped in water. Sprinkle tops with remaining chocolate chips.
- Bake in preheated oven for 24 to 28 minutes until set at edge (center may still look moist; do not overbake).
- Place the muffin tin on a cooling rack and cool completely before removing the brownies.
Notes
Storage: Store the brownies in an airtight container in the refrigerator for 1 week or the freezer for up to 6 months. The brownies will keep at room temperature for 1 to 2 days. Maple Syrup Options: An equal amount of coconut sugar , brown sugar, or granulated sweetener of choice, PLUS 2 tablespoons water, can be used in place of the maple syrup .
