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Zucchini Chocolate Brownies

These Zucchini Chocolate Brownies are decadent and fudgy, made with creamy cashew butter, zucchini, cocoa, and chocolate chips.

Gluten Free Double Chocolate Zucchini Brownies | | Decadent and fudgy Double Chocolate Brownies made with Zucchini!

Zucchini Chocolate Brownies Recipe

Prepare to indulge in a world where decadent meets wholesome! Our Double Chocolate Brownies, rich with the delicious combination of cashew butter and chocolate, are a fudgy deliciousness with a green veggie hidden inside. Clearly, these aren’t your ordinary brownies – they’re a delightful creamy treat with chewy textures, proving that indulgence and nutrition can indeed share the same plate.

Why These Brownies Work

Every ingredient in these brownies plays a crucial role. The cashew butter adds a creamy, rich base, while the zucchini ensures every bite is moist and tender. Chocolate chips provide that classic chocolatey burst, making these brownies irresistibly decadent yet surprisingly wholesome.

Gluten Free Double Chocolate Zucchini Brownies | | Decadent and fudgy Double Chocolate Brownies made with Zucchini!

Ingredients For Zucchini Chocolate Brownies

  • Shredded Zucchini: Sneakily adds a serving of vegetables.
  • Creamy Cashew Butter: Lends a rich, creamy texture and nutty flavor and is the base of the brownies.
  • Honey: Sweetens the batter naturally, adding a touch of floral notes.
  • Egg: Acts as a binder.
  • Baking Soda: Helps the brownies rise, offering a light, airy crumb.
  • Cocoa: Infuses the batter with a deep, chocolatey flavor, enhancing the richness.
  • Vanilla Extract
  • Chocolate Chips: Provide gooey, melted chocolate pockets for double the chocolate indulgence.
  • Powdered Sugar (optional): For dusting, adds a sweet finish and a beautiful aesthetic touch.

How To Make Zucchini Chocolate Brownies

  • Prep the Oven and Pan: Heat the oven to 350˚F and line a brownie pan with parchment.
  • Mix Wet Ingredients: Blend zucchini, cashew butter, honey, and egg in a mixer until smooth.
  • Add Dry Ingredients: Incorporate baking soda, cocoa, and vanilla; mix well.
  • Fold in Chocolate: Gently stir in chocolate chips.
  • Bake: Pour batter into the pan, bake for 40-45 mins or until a toothpick comes out clean.
  • Cool: Let the brownies cool completely on a wire rack inside the pan.
  • Finish: Dust with powdered sugar, cut, and enjoy.
Gluten Free Double Chocolate Zucchini Brownies | | Decadent and fudgy Double Chocolate Brownies made with Zucchini!

Tips And Variations

  • Zucchini Prep: No need to peel; the skin adds color and extra nutrients, but do squeeze out excess moisture to avoid soggy brownies.
  • Nut Butter Swap: Substitute almond or peanut butter if cashew isn’t your favorite.
  • Add Nuts: Consider stirring in chopped walnuts or pecans for an added crunch and flavor.
  • Spice It Up: A dash of cinnamon or chili powder can bring a warm, spicy twist.


  • Allow the brownies to cool completely before transferring them to an airtight container. They can be stored at room temperature for up to 3 days or refrigerated for up to a week.
  • To freeze, place the brownies in a single layer inside a freezer-safe container, separating layers with parchment paper, and freeze for up to 3 months. Thaw at room temperature and enjoy.


More Brownies Recipes

Gluten Free Double Chocolate Zucchini Brownies | | Decadent and fudgy Double Chocolate Brownies made with Zucchini!

Zucchini Chocolate Brownies

Katerina | Diethood
Decadent and fudgy Double Chocolate Brownies made with Cashew Butter and Zucchini.
5 from 1 vote
Servings : 9 servings
Prep Time 10 minutes
Cook Time 45 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes


  • 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


  • Preheat oven to 350˚F.
  • Line a brownie pan with parchment paper; set aside.
  • Place the shredded zucchini in a kitchen towel, wrap the towel around the zucchini, and squeeze out as much of the water as possible.
  • 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.
  • 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.
  • Transfer to a wire rack and cool completely in the pan.
  • Dust the brownies with powdered sugar.
  • Cut and Serve.


Calories: 147 kcal | Carbohydrates: 23 g | Protein: 2 g | Fat: 5 g | Saturated Fat: 3 g | Cholesterol: 21 mg | Sodium: 145 mg | Potassium: 100 mg | Fiber: 1 g | Sugar: 21 g | Vitamin A: 125 IU | Vitamin C: 5 mg | Calcium: 32 mg | Iron: 0.6 mg

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.

Course: Dessert
Cuisine: American
Keyword: baked zucchini recipe, gluten free brownies, homemade brownies
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31 comments on “Zucchini Chocolate Brownies”

  1. 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.

  2. 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!!

    1. Katerina - Diethood
      Katerina Petrovska

      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!

  3. Do you have to squeeze any of the excess liquid from the shredded zucchini first? These look great, can’t wait to try them!

    1. Katerina - Diethood
      Katerina Petrovska

      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!!

  4. 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.

      1. Katerina - Diethood
        Katerina Petrovska

        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!

        1. 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.

  5. Just a quick question, if I were to replace cashew butter for something else, what would you recommend? Thank you

    1. Katerina - Diethood
      Katerina Petrovska

      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.

  6. 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!

    1. Katerina - Diethood
      Katerina Petrovska

      I am SO happy she loved ’em!! That is GREAT!! Thank you soooo much for letting me know!

  7. 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!

    1. Katerina - Diethood
      Katerina Petrovska

      I am so glad you loved ’em!! I keep making them every 3rd day! haha 😀 Thank You!!

  8. Amazing. I am a Paleo girl and this is just up my alley. Question, what is the size of the cashew butter container?

    1. Katerina - Diethood
      Katerina Petrovska

      Hi Marianna!! The jar is 12-ounces. I used the one by JIF. Hope you have a chance to try them!

  9. Avatar photo
    Lauren @ Climbing Grier Mountain

    YOU ARE A LIFE SAVOR!!! If I had stir-fry one more time with zucchini I might die. Love this!!!

  10. Avatar photo
    Thalia @ butter and brioche

    wow my chocolate cravings have definitely kicked in! i can’t get enough of zucchini and chocolate at the moment.. pinned!

  11. Avatar photo
    Consuelo - Honey & Figs

    DID ANYONE SAY DOUBLE CHOCOLATE?? Wait for me I’m coming over right now!!!! These look too good to be real, and your shots are the most stunning thing I’ve ever seen! They’re making me so hungry! *-*

  12. Avatar photo
    Danae @ Recipe Runner

    We totally need a pre-Monday! These brownies look fantastic and I love that you used cashew butter, so good! Pinned!

  13. Avatar photo
    Liz @ Floating Kitchen

    These photos are beautiful! I’ve never made brownies with cashew butter before. Can’t wait to try them out!

  14. Avatar photo
    Serena @Serena Bakes Simply From Scratch

    Are these for real I love how simple the ingredients are and it’s filled with zucchini so I can eat way more then my share! Love it!

  15. Avatar photo
    Averie @ Averie Cooks

    No butter, white or brown sugar, no flour…AND you worked in veggies. You are AMAZING! They look fabulous! Pinnnnnned!

    1. Katerina - Diethood
      Katerina Petrovska

      Thanks, boo!! Honestly, when I was making these, I thought of you! I thought, this is an Averie-kind of recipe. HA! 😀 xoxo

  16. Your posts are always a revelation for the variety of dishes and techniques … and now a ‘healthy’ gluten free brownie with zucchini. 🙂

  17. Avatar photo
    Taylor @ Food Faith Fitness

    My eyeballs popped of my head at this photos! Dang girl, these look INSANE! I LOVE that you used cashew butter. I just discovered cashew cream, so clearly I need to try that out! Pinned 🙂

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