Flourless Zucchini Brownies with Chocolate Ganache is a healthy brownie recipe and the best way to use up all that garden zucchini! Super fudgy, moist, and so delicious. Gluten free and dairy free.
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So here we are. A healthier brownie that is moist, fudgy and perfect for using up the zucchini as we near the end of summer.
I kind of refuse to believe that fall is just around the corner. I can’t guarantee that pumpkin spice won’t be making its way into my (or your) life soon, but for the time being I’ll hold onto summer just a little while longer and make anything and everything I can with zucchini.
Next on your baking list, these healthy zucchini muffins!
Are Zucchini Brownies Healthy?
Not all zucchini brownie recipes are created equal but this one is pretty healthy, all things considered!
There is no flour needed for this recipe, making these brownies flourless, grain free and gluten free.
We’re also only using 1/4 cup of maple syrup to sweeten and then chocolate chips will sweeten up each bite as well.
Feel free to use a paleo friendly chocolate chip brand if you’d like.
Ingredients
- all
– natural almond butter - pure maple syrup
- coconut oil
- egg
- vanilla extract
- unsweetened cocoa powder
- salt
- baking soda
- shredded zucchini
- dairy-free chocolate chips
How to Prepare the Zucchini
Use a large box grater to shred the zucchini and make sure to squeeze out as much water as possible with paper towels or a clean kitchen towel. This prevents these double chocolate brownies from becoming mushy and soggy.
How to Make Healthy Zucchini Brownies
- Preheat oven to 350F. Line 8×8 pan with parchment paper (makes for easier removal) and set aside.
- In a large bowl using electric mixer, combine almond butter, maple syrup, oil and vanilla until smooth. Add egg mixing on medium speed until combined.
- Add unsweetened cocoa (cacao) powder, salt, and baking soda, mixing on low speed or stirring gently with a spatula until combined. Fold in shredded zucchini (water should be squeezed out already) and chocolate chips into brownie batter.
- Transfer batter into prepared pan. Bake brownies for 15-20 minutes, until
edges are slightly raised and middle appears done. Allow brownies to cool in the pan for 15 minutes at room temperature before transferring to the fridge to chill for 1 hour. - After the brownies have chilled, make the Almond Butter Ganache: In a small microwave-proof bowl, combine almond butter, chocolate chips, and coconut oil. Microwave on half power in 20-second increments, stirring in between until fully melted.
- Pour the almond butter chocolate ganache over chilled brownies. Transfer pan back to the freezer and allow the ganache to set – about 10 minutes.
- Once the ganache has set, remove brownies from pan and place on cutting board. Use a large sharp knife to cut zucchini brownies into 16 servings, making sure to clean the knife between each cut. Enjoy!
How to Store
Store the zucchini brownies with chocolate ganache in an airtight container on the counter for 2 days, or in the fridge for up to 5 days.
For longer storage, you can also place them in a plastic freezer storage bag, seal tight, label, date, and pop in your freezer for up to 1 month. They are just as delicious eaten straight from the freezer, too!
More Healthy Brownie Recipes
If you make these Flourless Zucchini Brownies, be sure to leave a comment and review on the blog! I love hearing from you, and it helps others learn more about the recipe too. Xx Ashley
Healthy Zucchini Brownies
Ingredients
- 2/3 cup all natural creamy almond butter, nothing added
- 1/4 cup pure maple syrup
- 3 Tbsp avocado oil, or melted and cooled coconut oil
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1 cup lightly packed finely shredded zucchini, (water squeezed out first, then measured)
- 1/3 cup dairy-free chocolate chips
chocolate ganache
- 2 TBS all natural almond butter
- 1/4 cup dairy-free chocolate chips
- 1/2 TBS coconut oil
Instructions
- Preheat oven to 350F. Line 8×8 pan with parchment paper (makes for easier removal) and set aside.
- In a large bowl using electric mixer, combine almond butter, maple syrup, oil and vanilla extract. Add in egg and mix until smooth.
- Add unsweetened cocoa (cacao) powder, salt, and baking soda, mixing on low speed or stirring gently with a spatula until combined. Fold in shredded zucchini and chocolate chips.
- Transfer batter into prepared pan. Bake brownies for 15-20 minutes, until edges are slightly raised and middle appears done. Allow brownies to cool in the pan for 15 minutes at room temperature before transferring to the fridge to chill for 1 hour.
- After the brownies have chilled, make the Almond Butter Ganache: In a small microwave-proof bowl, combine almond butter, chocolate chips, and coconut oil. Microwave in 10-second increments, stirring in between until fully melted.
- Pour the almond butter chocolate ganache over chilled brownies. Transfer pan back to the freezer and allow the ganache to set – about 10 minutes.
- Once the ganache has set, remove brownies from pan and place on cutting board. Use a large sharp knife to cut zucchini brownies into 16 servings, making sure to clean the knife between each cut. Enjoy!
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