Flourless Zucchini Brownies with Chocolate Almond Butter Ganache [Paleo, Vegan]

Flourless Zucchini Brownies with Chocolate Almond Butter Ganache is a healthier brownie recipe and the best way to use up all that garden zucchini! Super fudgy, moist, and no refined sugar, you won’t be able to pass these up! Paleo and Vegan, too!

You know… I really don’t have a lot of brownie recipes on my site. I’ve got ones with beets (just trust me), ones with mint matcha frosting…and that is it! So I needed to fix that pronto! Plus, I needed an excuse to use the GIGANTIC zucchini from my in-law’s garden. One of these days I shall have a garden of my own… but honestly I do not want to make time for that right now. I can barely keep succulents alive for goodness sakes. Lawd help me when I go to try and keep an entire garden alive.

I’ve also learned that zucchini is best either spiralized, or in baked goods 🙂 I don’t mind a roasted vegetable medley with summer squash and what not, but overall, making use of zucchini via zoodles and baking is my favorite.

Flourless Zucchini Brownies

So here we are. A healthier brownie that is moist (MOIST. Don’t hate.), fudgy and perfect for using up the zucchini as we near the end of summer.

I kind of refuse to believe that summer is already halfway over. Although…I can’t guarantee that pumpkin spice won’t be making its way to the blog here soon. Just because I am not ready for fall weather doesn’t mean we can’t prepare our tastebuds…

ANYWAYS. We’re not talking about pumpkin spice. We’re talking about ZUCCHINI BROWNIES.

Ingredients for Paleo Zucchini Brownies:

• all–natural almond butter
• pure maple syrup
• unsweetened applesauce
• coconut oil
• egg
• vanilla extract
• unsweetened cocoa powder (or cacao)
• salt
• baking soda
• shredded zucchini
• dairy-free chocolate chips

How to Make Vegan Zucchini Brownies with Chocolate Chips

1. Preheat oven to 350F. Line 8×8 pan with parchment paper (makes for easier removal) and set aside.
2. In a large bowl using a whisk or the paddle attachment of stand mixer, combine almond butter, maple syrup, and applesauce. Add in coconut oil, egg, and vanilla until smooth.
3. 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.
4. Transfer batter into prepared pan. Bake brownies for 30-35 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.
5. 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.
6. Pour the almond butter chocolate ganache over chilled brownies. Transfer pan back to the freezer and allow the ganache to set – about 10 minutes.
7. 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 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.

For best measurements, shred zucchini until you get a heaping half cup, then squeeze. Shredded and squeezed zucchini should measure about 1 cup packed.

How to Store these Dark Chocolate Brownies with Zucchini

Store the zucchini brownies with chocolate ganache in an airtight container in the fridge for up to 5 days. Just make sure to remove from the fridge 5 minutes before serving to take the chill off!

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!

If you make these Flourless Zucchini Brownies with Chocolate Almond Butter Ganache, 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

★★★★★

5 from 1 reviews

How to Make…

Flourless Zucchini Brownies with Chocolate Almond Butter Ganache [Paleo, Vegan]

Flourless Zucchini Brownies with Chocolate Almond Butter Ganache is a healthier brownie recipe and the best way to use up all that garden zucchini! Super fudgy, moist, and no refined sugar, you won’t be able to pass these up! Paleo and Vegan, too!

• Prep Time: 10 mins
• Cook Time: 35 minutes
• Total Time: 45 minutes

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Ingredients

for the brownies:

• 1/2 cup all natural almond butter (I use homemade, no sugar or salt added)
• 1/4 cup pure maple syrup, room temperature*
• 4oz unsweetened applesauce
• 1 TBS coconut oil**, melted and cooled
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 1/2 cup unsweetened cocoa powder (or cacao)
• 1/4 tsp salt
• 1/4 tsp baking soda
• 1 cup shredded zucchini, packed squeezed***
• 1/3 cup dairy-free chocolate chips

for the ganache:

• 2 TBS all natural almond butter
• 1/4 cup dairy-free chocolate chips
• 1/2 TBS coconut oil

Instructions

1. Preheat oven to 350F. Line 8×8 pan with parchment paper (makes for easier removal) and set aside.
2. In a large bowl using a whisk or the paddle attachment of stand mixer, combine almond butter, maple syrup, and applesauce. Add in coconut oil, egg, and vanilla until smooth.
3. 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.
4. Transfer batter into prepared pan. Bake brownies for 30-35 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.
5. 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.
6. Pour the almond butter chocolate ganache over chilled brownies. Transfer pan back to the freezer and allow the ganache to set – about 10 minutes.
7. 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!

Recipes Notes:

*May another liquid sweetener like agave. Use room temperature syrup and eggs to ensure even mixing of melted coconut oil. Coconut oil hardens when below a certain temperature.

**May sub avocado oil.

***Shred zucchini until you get a heaping half cup, then squeeze shredded zucchini between two paper towels, removing excess water. Shredded and squeezed zucchini should measure about 1 cup packed.

Zucchini Brownies keep best in fridge, up to 5 days. May also store tightly wrapped in freezer about 1 month.

Category: Dessert Method: Oven Cuisine: American Author: Ashley Yield: 16 1x

Keywords: Healthy Zucchini Brownies, Paleo Zucchini Brownies, Vegan Zucchini Brownies, Zucchini Dessert Recipe

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