Easy Healthy Zucchini Brownies made with peanut butter are gooey, decadent, and low in sugar! You only need 10 minutes to whip up these Hummusapien community favorite brownies (check out the 5-star reviews in the comments!). Flourless, vegan, grain free and gluten free. Picky eater approved!
The best recipes come to me when I’m out of all the ingredients, ya know? And no paper towels were harmed in the process!
I decided my Chocolate Zucchini Cake and Healthy Pumpkin Brownies most definitely need another chocolate cousin, and here we are. Life is so much better for it!
You’re not going to believe these are made with peanut butter and legit no flour. The fluff! The fudge! I mean it’s on the verge of insane how fudgy and decadent these are.
The low down on ingredients
- Natural peanut butter: We want the drippy kind with peanuts and salt as the ingredients. (The kind where there’s a pool of oil at the top that either nauseates or excites you.) You could also use crunchy peanut butter for extra texture. I’ve tested this with almond butter and they’re great! I do not recommend sunflower seed butter here as they turned out more cakey and not as yummy.
- Pure maple syrup: My favorite unrefined liquid sweetener. Honey or agave would also work. You can reduce it to ¼ cup to make them even lower in sugar.
- Ground flax: This helps bind the brownies. You can replace with an egg if you’re not vegan.
- Shredded zucchini: Like my Chocolate Zucchini Bread, we’re using plenty of shredded zucchini for moisture. Don’t squeeze the water out!
- Cocoa powder: I like to use cacao, a more nutrient-dense version of cocoa powder, but any 100% unsweetened baking cocoa is great.
- Vanilla extract: To enhance the chocolate flavor.
- Baking soda: For a little rise! These brownies are still way more fudgy versus cakey.
- Chocolate chips: Semi-sweet chocolate chips for extra chocolate flavor. Costco and Trader Joe’s have my favorite affordable chocolate chips.
Let’s make them!
These come together super easily in 10 minutes flat, just like my Banana Brownies. Minimal work, maximum results.
- Grate zucchini, measure out 1 cup, and set aside. No squeezing, yippee!
- Make batter by whisking together peanut butter, maple syrup, vanilla, zucchini, cocoa powder, baking soda, and salt. Stir in chocolate chips.
- Spoon batter into pan and bake for 30 minutes.
- Let brownies cool before you slice and devour.
Grate zucchini like a boss
- First, wash zucchini and trim the ends.
- Grate unpeeled zucchini by using the large holes on a box grater. You can also use my preferred time-saving hack: the shredding attachment on the food processor!
- Measure out one cup of zucchini as all zucchini vary in size. Note that we are not squeezing the water out, which is amazing. We’re relying on their natural moisture for the recipe. Use leftover zucchini in my chocolate peanut butter zucchini smoothie!
Storage tips
Store leftovers in an air-tight container in the refrigerator for up to a week. Microwave for a few seconds before eating for those melty chocolate chips!
I actually love these out of the freezer. They freeze well for up to 3 months. You can thaw them overnight in the fridge or defrost in the microwave.
5-star reader praise ★★★★★
“Despite all the good reviews, I honestly wasn’t expecting much. I thought I had a pretty solid understanding of the physical universe, but I really don’t understand how this combination of ingredients lead to this most insanely delicious result. They are kinda fluffy, kinda fudge-y. Not too heavy or wet or sweet. I followed your recipe exactly and realized too late my peanut butter was unsalted. I rectified it by sprinkling some flake salt on top with the additional chips. Just so dang awesome.” -Sheena
“The best brownies ever! I’ve been making them for several years and everybody loves them. I use Guittard extra dark cacao and chips and like them best chilled overnight in the refrigerator. Thanks for the delicious and healthier recipe.” -Shannon
“They are a HUGE hit each and every time I make them. I make DOUBLE batch each time. Ann LOVES them and I am about to make a batch for her birthday.” -Wilma
“These are so delicious! And we made them for a bunch of very picky kids- they approved too! You can’t taste the zucchini at all.” -Erin
Please let me know how this flourless peanut butter zucchini brownies recipe turns out for you by leaving a star rating and/or comment! Your house is about to smell soooooo good.
Flourless Healthy Zucchini Brownies (with peanut butter!)
-
Prep Time:
10 mins -
Cook Time:
30 mins -
Total Time:
35 mins -
Yield:
9–10 brownies 1x -
Category:
Dessert -
Method:
Oven -
Cuisine:
American -
Diet:
Vegan
Description
Easy Healthy Zucchini Brownies made with peanut butter are gooey, decadent, and low in sugar! You only need 10 minutes to whip up these Hummusapien community favorite brownies (check out the 5-star reviews in the comments!). Flourless, vegan, grain free and gluten free. Picky eater approved!
Ingredients
Units
Scale
Instructions
- Preheat oven to 350F. Grease a loaf pan or 8x8inch baking dish with cooking spray. Brownies will be thicker with a loaf pan.
- Place all ingredients except chocolate chips in a large bowl. If your nut butter is unsalted, add ¼ tsp fine sea salt. Whisk until well combined. Fold in chocolate chips. The batter is very thick.
- Spoon mixture into loaf pan and use a rubber spatula to spread evenly in pan. Sprinkle with a handful of chocolate chips and a pinch of flaky salt. Bake for 25-30 minutes, or until brownies are set and a knife comes out almost clean. If your peanut butter wasn’t liquidy/drippy, they will take less time.
- Allow brownies to completely cool before slicing. Slice into 9 bars for a square pan or 10 bars for a loaf pan. I like these best after they’ve chilled overnight in the fridge!
Notes
STORE: I like storing these in the fridge; they get even fudgier overnight.
*If you don’t have ground flaxseed and you’re not vegan, you can substitute one egg.
