Chocolate Zucchini Brownies

5 from 10 votes

Chocolate Zucchini Brownies are fudgy, rich and indulgent. These flourless brownies are super moist and incredibly easy to make.

Prep Time10

Cook Time1 10

Total Time1 20

Course: Dessert, Snack, Treat

Cuisine: Western

Keyword: chocolate chip zucchini brownies, chocolate zucchini brownies

Servings:

Calories: 294kcal

Preheat your oven to: 180°C / 350-375°F / Gas Mark 4-5
Cake tin: line a 20 cm x 20 cm (8 x 8 inches) square cake tin with greaseproof paper. Note 5
Zucchini: cut the base and tip off each zucchini and then use a food processor to shred (or grate) them and once shredded measure 2 cups of it.
Brownie batter: add the almond meal, brown sugar and cocoa powder to a medium sized mixing bowl and stir to combine.
Eggs: crack the eggs into a small jug and use a fork to gently whisk them.
Shredded zucchini: add the shredded zucchini to the brownie batter.
Eggs and vanilla: pour the whisked eggs into the bowl, followed by the vanilla and melted butter.
Chocolate chips: next add chocolate chips and stir to combine.
Slice tray: transfer the wet brownie batter into the lined sliced tray.
Oven bake: bake the brownies for 1 hour uncovered, then use oven mitts to remove, cover with aluminium foil and bake for a further 10 minutes.
To serve: remove the cooked brownies from the oven and let cool. Once cooled, pull the baking paper from 2 sides to lift the brownies up and out of the baking tray and place them onto a chopping board. Use a sharp knife to cut the brownies into portions and clean the knife using a wet chux in between cuts. Note 6

Note 1 - Zucchini: we need to measure the zucchini after grating it and add only the specified amount. The amount that we need is 2 cups. If you use 3 medium zucchini you will have enough and discard any more than the 2 cups. We don't need to squeeze the water out of the zucchini like some non brownie zucchini recipes. We want the moisture from the vegetable to help to create moist brownies.
Note 2 - Almond meal: you can use either almond meal or almond flour, both will work perfectly!
Note 3 - Vanilla essence: you can use either vanilla essence or vanilla extract. For a recipe like this, the much cheaper imitation (synthetic) version is totally fine to use 😉👍.
Note 4 - Chocolate chips: I use dark chocolate chips, you can use dark or light, whichever is your preference.
Note 5 - Brownie pan: the cake tin I use when making this recipe is square. It measures 20cm x 20 cm which is approx 8 x 8 inches. Spray a little cooking oil into your slice tray on the corners, and then use 2 pieces of overlapping baking paper to line.
Note 6 - Individual brownies: allow the brownies to fully cool once you have removed them from the oven. Then grab the edges of the baking paper from 2 sides and lift them up and out of the baking tin. Next take a sharp knife and clean wet chux and cut the brownies into portions. Use the chux to clean the knife in between cuts to get clean, sharp edges.