clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Flourless Double Chocolate Zucchini Brownies

  • Author: Amanda @ Running with Spoons
  • Total Time: 35 mins
  • Yield: 12-16 brownies 1x


  • 1/2 cup (128 g) almond butter*
  • 1 ripe medium-sized banana (100 g)
  • 1 large egg
  • 1/4 cup (80 g) honey
  • 1/4 cup (20 g) unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1 cup (115 g) zucchini, shredded and squeezed of excess liquid**
  • 1/4 cup (45 g) chocolate chips


  1. Preheat your oven to 350F (176C) and prepare an 8×8 (20x20cm) baking pan by lining it with a sheet of parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Set aside.
  2. Add all the ingredients except for the zucchini and chocolate chips to a high-speed blender or food processor in the order listed, and process on high until the batter becomes smooth and creamy. Stir in the shredded zucchini and chocolate chips by hand.
  3. Pour the batter into your prepared baking pan, using a spatula to distribute it evenly. Bake for 30-35 minutes, until a toothpick inserted into the center comes out clean. Remove the brownies from the oven and let them cool in the pan for about 15 minutes before transferring them to a wire rack to cool completely. Store them in an airtight container at room temperature for up to 5 days.


* I like using almond butter because of it’s mild flavour, but you can sub it out for whatever nut butter you have on hand. Or, use a soy nut butter to make these nut-free. ** I like to place a handful of shredded zucchini between two paper towels and squeeze it over the sink.

  • Prep Time: 5 mins
  • Cook Time: 30 mins

Keywords: brownies, chocolate, dairy-free, dessert, flourless, gluten-free, grain-free, healthy, oil-free, paleo, snack, zucchini