This post may contain affiliate links. Please read our disclosure policy.
These moist and fudgy zucchini brownies are packed with fresh garden zucchini and double the chocolate, with cashew butter, rich cocoa, and gooey chocolate chips.
You’d never guess that these zucchini brownies are 100% gluten-free! Check out my fudgy brownies for a classic version, and if you love chocolate as much as I do, give this chocolate mug cake a try, too.
These rich, decadent zucchini brownies are my kind of summer dessert! They’re a great way to use up a crop of garden zucchini, and my veggie patch has been bursting lately. I shred and stir the fresh zucchini into the batter, and the resulting brownies are the best ever. You don’t really taste the zucchini, but alongside other gluten-free ingredients like cashew butter, cocoa, and chocolate chips, it works all sorts of magic in the brownies’ ultra-tender, moist, and chewy texture.
Why This Zucchini Brownies Recipe Works
- Creamy cashew butter. The cashew butter contributes to a rich, moist brownie base.
- Freshly shredded zucchini. Zucchini holds a TON of moisture, and adding it to brownies makes every bite ultra-moist and oh-so-tender.
- Fudgy chocolate. Chocolate chips and fudgy cocoa powder give these zucchini brownies the chocolatey flavor we love in a classic chocolate brownie.
Ingredients You’ll Need
These are some notes on the ingredients that give these zucchini brownies a chocolatey, chewy, delicious texture and flavor. Scroll down to the recipe card at the bottom of the post for the printable recipe with the full amounts and details, followed by step-by-step instructions.
- Shredded Zucchini – Zucchini comes in different sizes and colors, from dark green to yellow. Larger zucchini, while having less flavor, can be perfect for baking. Look for firm, ripe zucchini with smooth skin, without soft spots or blemishes.
- Cashew Butter – I recommend using creamy cashew butter. You could also use another nut or seed butter, like peanut butter, almond butter, or sun butter (made from sunflower seeds).
- Honey – You could also use agave, brown sugar, or granulated sugar if needed.
- Egg and Baking Soda – For structure and leavening. Check the baking soda package to make sure it’s not past its best-before date.
- Cocoa Powder – I recommend natural, unsweetened cocoa powder since this recipe relies on baking soda for leavening.
- Vanilla Extract – You could also substitute an equal amount of vanilla paste.
- Chocolate Chips – These can be semisweet, dark, milk, or even white chocolate chips, butterscotch morsels, or peanut butter chips.
- Powdered Sugar – Optional, for dusting over the finished brownies as a garnish.
Tips And Variations
- To peel, or not to peel: Peeling the zucchini for zucchini brownies is completely optional and depends on preference. I like to leave the skins on as it saves time and adds a pop of color.
- Drain the zucchini. Remember to squeeze any excess moisture out of the shredded zucchini to avoid soggy, watery brownies.
- Add nuts. Add crunch by stirring chopped walnuts or pecans into the brownie batter.
- Spice it up. Give the brownies a hint of warm spice with a dash of cinnamon or chili powder.
How to Store
- At room temperature. Allow the zucchini brownies to cool completely and then transfer them to an airtight container. They can be stored at room temperature for up to 3 days.
- Refrigerate. You can also refrigerate these brownies for up to a week. I like to line the bottom of the container with a paper towel to absorb any excess moisture.
- Freeze. Place the brownies in a single layer inside a freezer-safe container, with parchment paper separating any layers. Freeze for up to 3 months, and thaw at room temperature before serving.
Pin this now to find it later
Pin It
Zucchini Brownies
Ingredients
- 2 cups shredded zucchini
- 12 ounces creamy cashew butter
- ¼ cup honey
- 1 egg
- 1 teaspoon baking soda
- 2 tablespoons cocoa
- 1 tablespoon pure vanilla extract
- 1 cup chocolate chips
- powdered sugar, for dusting, optional
Instructions
- Prep. Preheat oven to 350˚F. Line a brownie pan with parchment paper; set aside.
- Drain the zucchini. Place the shredded zucchini in a kitchen towel, wrap the towel around the zucchini, and squeeze out as much water as possible.
- Mix the batter. In your mixer's bowl, combine the zucchini, cashew butter, honey, and egg; mix for 30 seconds or until thoroughly combined. Add baking soda, cocoa, and vanilla; continue to beat until well incorporated. Fold in the chocolate chips.
- Bake. Pour the batter into the brownie pan and bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and slice into squares. Transfer to a wire rack and cool completely in the pan. Dust the brownies with powdered sugar, then cut and serve.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How To Make Zucchini Brownies
These quick chocolate zucchini brownies take all of 10 minutes to prepare before the oven does the rest. Follow the steps below:
- Prep the Oven and Pan: Heat the oven to 350˚F and line a brownie pan with parchment.
- Drain the zucchini. First, use a kitchen towel to squeeze as much excess water as possible from the shredded zucchini.
- Mix the batter. Next, combine the drained zucchini with cashew butter, honey, and egg, and mix until that’s well combined. Then, mix in the baking soda, cocoa, and vanilla. Afterward, gently stir in chocolate chips.
- Bake. Pour the brownie batter into a square baking pan lined with parchment paper. Bake the brownies at 350ºF for 40-45 minutes. These brownies are done when a toothpick stuck in about 2″ from the edge of the pan comes out clean.
- Cool. Leave the brownies to cool inside the pan, then lift them out, dust them with powdered sugar, and slice them into squares.
More Chocolate Desserts
These are amazing. I made one pan with cashew butter and one with chunky peanut butter. Got rave reviews from all members of the family. Thanks for this fantastic recipe.
Hi Dawn!! Very happy to hear that you all enjoyed the brownies! Thank you! ๐
Any chance you know the calorie count in these? They are delicious & I need to know how many I can have & still stay under my calorie intake for the day! Thanks!!
Hi Meredith! These are going to be around 280 calories per brownie because, cashew butter (or any nut butter) is pretty high in calories. The rest of the ingredients are simple and within a good range.
But, in just looking at the recipe, these would be just around 280 calories per square. I hope that helps!
Do you have to squeeze any of the excess liquid from the shredded zucchini first? These look great, can’t wait to try them!
Hi Melanie!! It’s not necessary, but if you feel that your zucchini has way too much water, squeeze it out.
But, yeah, these truly are delicious! I hope you have a chance to give them a try! Have a great weekend ahead!!
Stating any measurement for ingredients in jar size is confusing and since there are so many variations on product sizing, it just doesn’t make sense. My jar of nut butter I used (had to use almond since can’t find cashew) is 500g. Since you are trying to appeal to the masses you should use a more common measurement, in this case cups.
Plus how big is your brownie pan, this size should be stated.
The jar, as stated, was 12-ounces… about 1-1/2 cups. I’m in the States and using grams is just not a standard practice, but I do agree with you that grams is a more common measurement. I however do this for free and measuring everything out in grams would take so much of my time.
A brownie pan is normally 9×9 inches, but an 8×8 inches can also be used.
My apologies for any confusion! Thank YOU!
Sorry for the confusion, I did not mean for you to state in grams, yes that would be silly. That was to show not everyone has ounces. I’m suggesting using the more common measurement of cups.
Just a quick question, if I were to replace cashew butter for something else, what would you recommend? Thank you
Hi Aki!
What do you think of almond butter? Or even peanut butter? I’ve tried them with both of those and they were really good.
I made these for a family party specifically for my cousin’s dairy and gluten free daughter. I had to fend off my family from eating them before the party started, they smelled so good. When she arrived she was thrilled to see them and later ate 4 (she’s 6). More than that the rest of the kids (and their parents) loved them, too. Thanks so much!
I am SO happy she loved ’em!! That is GREAT!! Thank you soooo much for letting me know!
These are my kind of brownies… since there is a veggie serving… I can eat two. ๐
Nah. It’s a veggie. Have Five! I did!! ๐
Thank you, Ramona!! mwah! xo
These are soooo good! I just made them last night! Next time I make them, I am going to double the batch so I don’t throw out any zucchini. So delicious!
I am so glad you loved ’em!! I keep making them every 3rd day! haha ๐ Thank You!!
Amazing. I am a Paleo girl and this is just up my alley. Question, what is the size of the cashew butter container?
Hi Marianna!! The jar is 12-ounces. I used the one by JIF. Hope you have a chance to try them!