Who wants to eat the most delicious, nutritious healthy brownies in all the land? YOU DO?
Oh good, I’m glad you’re here.
This recipe is from one of our annual zucchini weeks a few years back and is still one of my favorite desserts of all time. I just had to share it again to encourage you to bake these babies up.
So say WUD UP to my healthy zucchini brownies aka the BEST zucchini brownies out there. This recipe officially goes in my ‘best of’ series!
You know me, always trying to experiment with baked goods to make them both nourishing, wholesome and delicious enough for you to jump on a couch like good old crazy pants Tommy Cruise (please reference this link).
This recipe might just be one of my favorite zucchini recipes because they’re SIMPLY INCREDIBLE. Fudgy, paleo, gluten free, packed with chocolate, naturally sweetened, full of zucchini and guaranteed to get you hooked!
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What’s in these healthy zucchini brownies?
These zucchini brownies are packed with nourishing ingredients, plus they’re naturally sweetened and both dairy free and gluten free. There’s no butter in this recipe either; instead, these use nutrient-dense tahini, a tiny bit of coconut oil and zucchini to keep them fudgy. It sounds crazy, but somehow these beautiful fudgy paleo brownies taste INCREDIBLE! Here are the ingredients you’ll need:
- Zucchini: I mean it is zucchini season. So we’re putting the vegetable in our brownies. JUST DO IT.
- Tahini: you know, my obsession in life. If you aren’t into tahini yet, I’m here to convince you. I especially love it paired with chocolate since it happens to be just slightly bitter and earthly. It compliments these brownies very well. Here’s my favorite brand to use — use the code ‘ambitiouskitchen’ to get 10% off!
- Pure maple syrup: I adore pure maple syrup in baked goods because the flavor isn’t as noticeable as honey. It provides nourishing vitamins and it’s from the TREES. What more could you want in an all natural sweetener?!
- Coconut sugar: the caramel-like flavor that comes from coconut sugar helps to make the flavor of these brownies outstanding. Similar to maple syrup, it’s an all natural sweetener! And yes, this recipe requires that you use both.
- Coconut flour: you only need a little coconut flour (2 tablespoons) but it will go a long way to keep these brownies the perfect fudgy texture.
- Cacao powder: I’ve started to use cacao powder instead of cocoa powder in my recipes because it’s less processed but tastes exactly like cocoa powder. Each serving of cacao powder provides 25% of your daily magnesium, 10% iron and 18% fiber. This is the brand that I typically buy. If you don’t have cacao powder, use a good-quality unsweetened cocoa powder.
- Coconut oil: you’ll only need two tablespoons of coconut oil for the entire recipe!
- Chocolate chips: I love using chocolate chips in these brownies. If you want to keep these dairy free, be sure to use dairy free chocolate chips (such as the Enjoy Life brand).
Zucchini brownie substitutions
If you’re out of any of the ingredients in these zucchini brownies, here’s what we can recommend for substitutions:
- For the tahini: instead of tahini, feel free to use almond butter, sunflower seed butter or cashew butter. I would not recommend peanut butter because it throws off the flavor. Tahini is best though and I have only tested the recipe using tahini.
- For the coconut sugar: feel free to use brown sugar in place of the coconut sugar if you’d like. Learn how to make your own brown sugar here!
- For the coconut flour: if you don’t have coconut flour, you can try using oat flour (gluten free if desired). Feel free to make your own oat flour using this tutorial.
- For the coconut oil: feel free to sub melted vegan butter or regular butter.
Can I make them vegan?
Sure! I recommend using 1 flax egg in place of the regular egg. Learn how to make a flax egg here, and then be sure to use a vegan/dairy free chocolate as well.
How to make one bowl zucchini brownies
- Prep your pan. Preheat your oven to 350 degrees F. Line an 8×8 inch pan with parchment paper and spray with nonstick cooking spray.
- Mix the wet ingredients. Add your shredded, squeezed out zucchini shreds to a large mixing bowl and mix in the egg, tahini, maple syrup, coconut sugar and vanilla until smooth.
- Add the dry. Gently stir cocoa powder into the batter until well incorporated. Then add in coconut flour, baking soda and salt.
- Stir in the coconut oil. Add the melted and cooled coconut oil and stir until well combined. Fold in chocolate chips (and walnuts if you are using).
- Time to bake! Pour the batter into your pan and bake for 30-35 minutes or until a toothpick comes out with just a few crumbs attached (it should not be completely wet, but a little gooeyness is just fine).
- Let the brownies cool. This will be tough, but it’s the best way to make sure the bars stay together perfectly before cutting since they will be moist.
- Make the chocolate drizzle. Melt chocolate chips and coconut oil in the microwave at 30 second increments until it’s nice and smooth.
- Drizzle & enjoy. Drizzle the brownies with the chocolate, sprinkle with a little fancy sea salt and devour!
Tips for baking with zucchini
- Use the small side of your grater so that you get little shreds of zucchini. No one will be able to tell there’s a veggie in their brownies!
- Squeeze out your zucchini shreds as much as possible to get all of the excess liquid out.
- Measure the shreds before you squeeze the moisture out.
- Feel free to shred a bunch of zucchini and freeze it for later! Follow my tips and tricks here.
How to store zucchini brownies
- In the fridge: Store these healthy zucchini brownies covered or in an airtight container in the fridge for up to 1 week. They’re delicious and fudgy straight from the fridge!
- In the freezer: yes, you can freeze these gluten free zucchini brownies! Place them in the freezer for up to 2 months in an airtight container. I’d recommend separating the bars with parchment or wax paper as well. When you’re ready to eat them, let the brownies thaw in the fridge and then bring them to room temp as described above.
Our fav brownie baking tools
Check out more of our go-to kitchen essentials here.
More zucchini recipes you’ll love
- Lemon Blueberry Zucchini Cake with Lemon Frosting
- Healthy Zucchini Bread
- Chocolate Zucchini Cake (healthy + gluten free)
- Healthy Double Chocolate Zucchini Muffins
- Fluffy Whole Wheat Zucchini Bread Pancakes
- Coconut Chocolate Zucchini Smoothie (with sneaky veggies)
Get all of our best zucchini recipes here!
I hope you love this delicious, healthy zucchini brownie recipe! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
The Best Zucchini Brownies You'll Ever Eat
The BEST healthy zucchini brownies you'll ever eat are gluten free, paleo, deliciously fudgy and the perfect way to bake with zucchini. These easy, gluten free zucchini brownies are sweetened just with pure maple syrup, coconut sugar and your favorite chocolate chips. Top them with fancy sea salt to make them extra special!
Ingredients
- 1 medium zucchini shredded and squeezed of excess moisture with a paper towel (1 cup shredded zucchini)
- 1 large egg
- 1/2 cup tahini*
- ¼ cup pure maple syrup
- ½ cup coconut sugar
- 1 teaspoon vanilla extract
- ½ cup high quality cocoa powder (or cacao powder)
- 2 tablespoons coconut flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons melted and cooled coconut oil
- ⅓ cup chocolate chips, dairy free if desired
- Optional: ½ cup chopped walnuts
- For the topping:
- 2 tablespoons chocolate chips, dairy free if desired
- 1/2 teaspoon coconut oil
- Fancy sea salt, for sprinkling on top
Instructions
- Preheat oven to 350 degrees F. Line an 8x8 inch pan with parchment paper and spray with nonstick cooking spray.
- First, measure out 1 heaping cup of shredded zucchini, then place shredded zucchini in a paper towel or cheese cloth and squeeze out all of the moisture/water. This is very important!
- Next add in egg, tahini, maple syrup, coconut sugar and vanilla; stir until smooth. Gently stir in cocoa powder into the batter, mixing until well incorporated.
- Next add in coconut flour, baking soda, salt and finally the melted coconut oil. Stir until well combined. Fold in chocolate chips (and walnuts if you are using).
- Pour into prepared pan. Bake for 30-35 minutes or until toothpick inserted into center comes out with just a few crumbs attached (it should not be completely wet, but a little gooeyness is just fine).
- Allow to cool completely. This will be tough, but it’s the best way to make sure the bars stay together perfectly since they will be moist.
- Once ready for the chocolate drizzle: Add 2 tablespoons chocolate chips and coconut oil to a small microwave safe bowl. Microwave in 30 second increments, stirring in between, until chocolate is melted.
- Drizzle over zucchini brownies. Sprinkle with a little fancy sea salt (trust me, it’s good!). Cut into 16 squares.
Recipe Notes
To sub tahini: Instead of tahini, feel free to use almond butter, sunflower seed butter or cashew butter. I would not recommend peanut butter because it throws off the flavor. Tahini is best though and I have only tested the recipe using tahini.
To make it vegan: I recommend using 1 flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water). Let it sit in fridge for 5 minutes before using in recipe.
See the full post for tips, tricks, substitutions and storing instructions.
Nutrition
Serving: 1brownieCalories: 146kcalCarbohydrates: 17.7gProtein: 2.4gFat: 8.7gSaturated Fat: 4gFiber: 2.6gSugar: 12.9g
This post was originally published on August 6, 2019, republished on July 23, 2021, and republished on July 25, 2022.
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395 comments
These look INSANE! Now I can’t decide if I want to make these or the muffins you posted Monday! Ahh I have family visiting me from California this weekend so I want to spoil them with some baked goodies!
Also obsessed with all things tahini + brownies have my heart so these may win! I have a black bean tahini brownie recipe that I can’t stop making but I love that this recipe doesn’t deal with the hassle of blending the beans ya know! Do you think Bobs redmill all purpose paleo flour will work in place of the coconut flour? That’s whaat I have on hand…
They’re seriously sooo good!! I’d suggest muffins AND these 🙂 Bob’s paleo flour should work in here, too. Enjoy!
These look INSANE! Now I can’t decide if I want to make these or the muffins you posted Monday! Ahh I have family visiting me from California this weekend so I want to spoil them with some baked goodies!
Also obsessed with all things tahini + brownies have my heart so these may win! I have a black bean tahini brownie recipe that I can’t stop making but I love that this recipe doesn’t deal with the hassle of blending the beans ya know! Do you think Bobs redmill all purpose paleo flour will work in place of the coconut flour? That’s whaat I have on hand…
They’re seriously sooo good!! I’d suggest muffins AND these 🙂 Bob’s paleo flour should work in here, too. Enjoy!
What’s the tahini brand? I don’t see it linked when you say here’s my favorite brand 🙁
Soom! Link is updated!
What’s the tahini brand? I don’t see it linked when you say here’s my favorite brand 🙁
Soom! Link is updated!
Mouthwatering! I will be making these this weekend for sure!
Hope you love them!!
Mouthwatering! I will be making these this weekend for sure!
Hope you love them!!
Ah so ridiculously excited about these brownies! My favorite recipe of zucchini week so far! Plus it’s perfect I have so much zucchini to use up from my garden. Love how fudge these look…and how they are grain-free too! 🙂
YES they’re so good! Hope you love them 🙂
Ah so ridiculously excited about these brownies! My favorite recipe of zucchini week so far! Plus it’s perfect I have so much zucchini to use up from my garden. Love how fudge these look…and how they are grain-free too! 🙂
YES they’re so good! Hope you love them 🙂
WUD UP! I love zucchini baked everything so these are at the top of my baking day bucket list!
Me too girl! Enjoy!
These are absolutely amazing. I highly recommend. I ate half of the batch over a few days and froze the rest to save me from destroying them all too fast. They lasted considerably long in the freezer without compromising taste or texture. At least six months. Perfect for that sweet tooth fix. I’m excited to make them again!
Perfect! So happy to hear that.
Substituted cane sugar and almond flour because that’s what I had available. So delicious and fudgy!
WUD UP! I love zucchini baked everything so these are at the top of my baking day bucket list!
The brownies are very soft and sweet. The flavor of chocolate quickly dissolved in the mouth. That’s so great when seeing your recipe.
The brownies are very soft and sweet. The flavor of chocolate quickly dissolved in the mouth. That’s so great when seeing your recipe.
OMG! I love your hidden veggie sweet treats! Definitely saving all of them!
Thanks Kelli! The sneaky veggies make them extra special 🙂
I dos the brownies and rally are ver y ver y good. I can beleive it
Could you use granulated maple sugar in place of the coconut sugar?
That should work!
How about vanilla sugar?
Sure!
Could you use granulated maple sugar in place of the coconut sugar?
That should work!
How about vanilla sugar?
Coupla questions: should I measure the grated zucchini and then squeeze the water out OR squeeze the water out THEN measure? It seems there would be more post -squeeze. Also, yellow zucchini/summer squash would probably work equally well, do you think? I just LOVE zucchini and these recipes are so wonderful! Sometimes (well, lots of times) you check them in the garden and they are tiny and in 2 days are toddler-sized.
Jenny, I was wondering the same thing about measuring. Thanks for asking! Hope we get the intel soon. 🙂
Hi Gerise! You should grate the zucchini, squeeze it out of excess moisture, and then measure out 1 cup (no need to “pack it” into the cup).
Thanks, Monique! You’re the best (and your recipes are pretty killer, too!). 🙂
Sorry, I’m taking that the zucchini doesn’t need to be cooked..correct?
Nope! No cooking necessary.
Hi Jenny! Great questions. You should grate the zucchini, squeeze it out of excess moisture, and then measure out 1 cup (no need to “pack it” into the cup). I haven’t tried using yellow squash – it tends to have less moisture, but let me know if you do try it!
Love all things zucchini, too! Especially fresh from a garden (so crazy how fast they grow!)
Coupla questions: should I measure the grated zucchini and then squeeze the water out OR squeeze the water out THEN measure? It seems there would be more post -squeeze. Also, yellow zucchini/summer squash would probably work equally well, do you think? I just LOVE zucchini and these recipes are so wonderful! Sometimes (well, lots of times) you check them in the garden and they are tiny and in 2 days are toddler-sized.
Jenny, I was wondering the same thing about measuring. Thanks for asking! Hope we get the intel soon. 🙂
Hi Gerise! You should grate the zucchini, squeeze it out of excess moisture, and then measure out 1 cup (no need to “pack it” into the cup).
Thanks, Monique! You’re the best (and your recipes are pretty killer, too!). 🙂
Hi Jenny! Great questions. You should grate the zucchini, squeeze it out of excess moisture, and then measure out 1 cup (no need to “pack it” into the cup). I haven’t tried using yellow squash – it tends to have less moisture, but let me know if you do try it!
Love all things zucchini, too! Especially fresh from a garden (so crazy how fast they grow!)
They are freakin’ delicious!!!! Love them! Nobody could suspect the tahini or zucchini! Thank you Monique! 🙂
So glad you love them Stephanie!! The sneaky zucchini is the best 🙂 Enjoy!
They are freakin’ delicious!!!! Love them! Nobody could suspect the tahini or zucchini! Thank you Monique! 🙂
Just made these tonight and they were delicious! I love making healthier treats that my girls (6 year old twins) love. You would never know there were hidden veggies. I swapped the coconut oil with avocado oil. So good!!
So happy to hear that!! The sneaky veggies are the best <3
These look delish! I am going to try with almond flour as my little one is allergic to sesame. However, my nut butters are usually quite stiff and wouldn’t stir smoothly together with the other ingredients. Any tips? Thank you!
Almond butter or cashew butter will work well in here! I’d look for an all-natural one that is nice and smooth so that it combines well with the other ingredients 🙂 Enjoy!
These look delish! I am going to try with almond flour as my little one is allergic to sesame. However, my nut butters are usually quite stiff and wouldn’t stir smoothly together with the other ingredients. Any tips? Thank you!
Almond butter or cashew butter will work well in here! I’d look for an all-natural one that is nice and smooth so that it combines well with the other ingredients 🙂 Enjoy!
The BEST zucchini brownies ever? OMG! These look absolutely magnificent and I am delighted that there is a vegan-friendly alternative! I will definitely get my brownie game on soon and try baking these!
YES so delicious! Hope you love these 🙂
These look amazing. Can I substitute honey or coconut nectar for maple syrup?
Yes that should work!
These look amazing. Can I substitute honey or coconut nectar for maple syrup?
Yes that should work!
I just made these, and the entire family gobbled it up. My husband said, “these are insanely good, what’s in it??” He couldn’t believe there was zucchini it in. I did make some modifications to go with what I had in my pantry: used almond butter instead of tahini, melted butter/applesauce combo instead of coconut oil, used cacao powder, regular flour (also increased to 3 1/2 tablespoons), added 1 table spoon chia seeds (gave it a nice crunch) and topped with pink sea salt once cool. These were so moist, fudgy and out of this world. Will def be making them again!! Thank you!!
The sneaky vegetables are the best! Glad you guys loved these ones, and that those modifications worked out for you.
I just made these, and the entire family gobbled it up. My husband said, “these are insanely good, what’s in it??” He couldn’t believe there was zucchini it in. I did make some modifications to go with what I had in my pantry: used almond butter instead of tahini, melted butter/applesauce combo instead of coconut oil, used cacao powder, regular flour (also increased to 3 1/2 tablespoons), added 1 table spoon chia seeds (gave it a nice crunch) and topped with pink sea salt once cool. These were so moist, fudgy and out of this world. Will def be making them again!! Thank you!!
The sneaky vegetables are the best! Glad you guys loved these ones, and that those modifications worked out for you.
Made them and they are amazing. My new go to brownie recipe for a healthy naughty treat. Thank you
YES love it!
Made them and they are amazing. My new go to brownie recipe for a healthy naughty treat. Thank you
YES love it!
Hi Monique
Is the coconut sugar in granulated or liquid form? Would date syrup be a good substitute to it?
Thanks and can’t wait to make them!
Hi! It’s granulated, so date syrup might change the consistency a bit in these.
Hi Monique
Is the coconut sugar in granulated or liquid form? Would date syrup be a good substitute to it?
Thanks and can’t wait to make them!
Hi! It’s granulated, so date syrup might change the consistency a bit in these.
Made them and they are amazing. My new go to brownie recipe for a healthy naughty treat. Thank you
So happy to hear that! The perfect treat.
Made them and they are amazing. My new go to brownie recipe for a healthy naughty treat. Thank you
These are so good! I’ve made them twice. Keeping them in the fridge is on point!!!
YES love them straight from the fridge!
These are so good! I’ve made them twice. Keeping them in the fridge is on point!!!
YES love them straight from the fridge!
Hi! Is it possible to sub the coconut sugar for something else granulated?
Thanks!
Hi! You can use brown sugar 🙂
These are so GOOD! I did not make the glaze and used 1/4 cup maple sugar and 1/4 cup organic brown sugar and added 1/2 tsp. espresso powder. Really awesome! And it makes a small pan so you can’t get in too much trouble 😉 !
Glad those swaps worked out for you! Love the idea of espresso powder in these too 🙂
These are so GOOD! I did not make the glaze and used 1/4 cup maple sugar and 1/4 cup organic brown sugar and added 1/2 tsp. espresso powder. Really awesome! And it makes a small pan so you can’t get in too much trouble 😉 !
Glad those swaps worked out for you! Love the idea of espresso powder in these too 🙂
Hi,
For the Tahini which flavor are you using? There are two showen in the link you provided.
Hi! I used the regular flavor of tahini in this recipe.
Hi,
For the Tahini which flavor are you using? There are two showen in the link you provided.
Hi! I used the regular flavor of tahini in this recipe.
Made these to bring to a dinner party and they were a HIT. They were super fudgy and soft, kind of reminiscent of lava cake which paired well with vanilla ice cream. A sprinkle of salt with the drizzle was really key, and brought out the rich chocolate flavor. I was worried the tahini would make them taste a little too earthy/bitter and give away that they were “healthier” but all the flavors just came together amazingly!
So happy to hear that, Celia! LOVE these with a little vanilla ice cream. They’re also delicious straight from the fridge 😉
Made these to bring to a dinner party and they were a HIT. They were super fudgy and soft, kind of reminiscent of lava cake which paired well with vanilla ice cream. A sprinkle of salt with the drizzle was really key, and brought out the rich chocolate flavor. I was worried the tahini would make them taste a little too earthy/bitter and give away that they were “healthier” but all the flavors just came together amazingly!
So happy to hear that, Celia! LOVE these with a little vanilla ice cream. They’re also delicious straight from the fridge 😉
These aren’t just the best zucchini brownies, they’re the best brownies I have ever had! My daughter and I have made these twice and they are such a hit with the entire family. Thanks for a great recipe!
These aren’t just the best zucchini brownies, they’re the best brownies I have ever had! My daughter and I have made these twice and they are such a hit with the entire family. Thanks for a great recipe!
These are absolutely amazing! My kids love them. Your recipes are fabulous . Thank you!
So happy to hear that Allison! Such a great treat for the kiddos 🙂
These are absolutely amazing! My kids love them. Your recipes are fabulous . Thank you!
So happy to hear that Allison! Such a great treat for the kiddos 🙂
These are INSANE!! May or may not have eaten half of the pan in one sitting. This is my new go-to brownie recipe!
YES love these! Glad you did too 🙂
These are INSANE!! May or may not have eaten half of the pan in one sitting. This is my new go-to brownie recipe!
YES love these! Glad you did too 🙂
These are INSANE!! May or may not have eaten half of the pan in one sitting.
Best brownies!
Just made these today since my twelve year old asked me to make a dessert AND he refuses to eat vegetables. I served him a brownie and said “these are vegetables!” We all loved them. I think I loved them a little too much, but they are oh, so good. Will definitely make them again. This was my first time using coconut sugar and flour. I made my own tahini from organic hulled sesame seeds before I started with the brownie recipe.
Amazing! So happy to hear that, Cindi. Love that you make your own tahini, too!
Just made these today since my twelve year old asked me to make a dessert AND he refuses to eat vegetables. I served him a brownie and said “these are vegetables!” We all loved them. I think I loved them a little too much, but they are oh, so good. Will definitely make them again. This was my first time using coconut sugar and flour. I made my own tahini from organic hulled sesame seeds before I started with the brownie recipe.
Amazing! So happy to hear that, Cindi. Love that you make your own tahini, too!
Can any other flour be subbed for the coconut flour?
Can any other flour be subbed for the coconut flour?
Mixed these up, tasted the batter and thought to myself “ok these are going to be AMAZING” ….popped them in the oven just in time for the power to go out in my house 🤦🏻♀️ Will 100% be making them again when the power comes back on because that batter was so so delicious
Oh no! Hope you get a chance to bake them up soon!
Mixed these up, tasted the batter and thought to myself “ok these are going to be AMAZING” ….popped them in the oven just in time for the power to go out in my house 🤦🏻♀️ Will 100% be making them again when the power comes back on because that batter was so so delicious
Oh no! Hope you get a chance to bake them up soon!
Another TO DIE for recipe. I’m becoming more and more obsessed with your blog ;).
I didn’t have coconut flour so I used quick oats instead (without even blending them). And pecans instead of walnuts. The result was a combo of fudge and brownie. The most moist, addicting brownie I have ever tasted THANK YOU so much for what you do!
So happy you’re finding recipes here that you love! Noted that the quick oats worked here, too 🙂
Another TO DIE for recipe. I’m becoming more and more obsessed with your blog ;).
I didn’t have coconut flour so I used quick oats instead (without even blending them). And pecans instead of walnuts. The result was a combo of fudge and brownie. The most moist, addicting brownie I have ever tasted THANK YOU so much for what you do!
So happy you’re finding recipes here that you love! Noted that the quick oats worked here, too 🙂
These are SOOO good!! Definitely my new favourite brownie recipe, I still can’t believe they have zucchini and tahini in them!! Thanks for such a great recipe
These are SOOO good!! Definitely my new favourite brownie recipe, I still can’t believe they have zucchini and tahini in them!! Thanks for such a great recipe
So happy to hear that!! The tahini + zucchini are the best secret ingredients 🙂
Do you recommend anything I could supplement for eggs? I’m sadly sensitive to them and NEED to try these, lol.
Yes you can use flax eggs! Check the notes section of the recipe.
I use this recipe in a science project before compared to another recipe and gladly you’re recipe got the most likes! Thanks! 🙂
Amazing! So happy to hear that 🙂
Ok, you’ve outdone yourself with these!! These are amazing! So rich and decadent! I didn’t add the chocolate drizzle partly because I was lazy and partly because I didn’t want the extra sugar if they were rich enough and boy were they ever! I can’t taste any ‘Healthy’ in this dessert!! Thank you for this!! 💕
So glad you loved them!! They’re delicious even without the drizzle 😉
Legit THE BEST brownies!!! I love that the zucchini is in there so you know they’re healthy because they definitely taste guilty!!!
Absolutely!! Glad you love these (and the sneaky zucchini 🙂 )
These are amazing. I have to say, I was blown away when I took the first bite – THE TEXTURE IS EVERYTHING! I’m so happy, this will definitely become my go to brownie recipe. Thank you so much for the recipe! (I didn’t use chocolate chips, but I did put some raspberries and blueberries on top.)
So happy to hear that! Aren’t they the fudgiest?? Love the idea of raspberries + blueberries, too 🙂
I have made these twice. The first time I had to adapt my ingredients to what I had on hand. They were good, but when I followed the recipe as written they were really good. My advice is to follow the recipe as written. The full amount of tahini makes this recipe!! This recipe along with one other almond flour brownie will be my go tos. Outstanding healthy dessert recipe!! So yummy; my daughter and I ate them in two days…
So glad you both loved these! Following the recipe as written will always have the best result 😉 Hope you get a chance to make them again soon!
Hi Monique,
I’m curious if these freeze well or how long they keep in the refrigerator? I’m making for a very large group and would prefer to make about a week or 4 days in advance if possible to allow for me to save time leading up to the event/make sure I have all of my ducks in a row when it comes crunch time. If this doesn’t freeze well or keep in the fridge for a week, do you have a different zucchini chocolate alternative that you know will?
Thanks!
Hi Trish! You can freeze these, then just take out to thaw when ready. Or make them 2 days ahead and store in the fridge. Although I do recommend them fresh, just baked the day before. 🙂
Seriously amazing! I didn’t have coconut sugar on hand so I subbed with regular sugar. Didn’t add chocolate chips, but they still turned out great!!!!!!! Want to give a star rating, but not allowing me to.
Perfect!! Such a great treat. We’re working on a fix for the stars – thank you for the heads up!
Made these and they are delicious, another homerun from Monique!
Love these! Glad you did, too 🙂
Will almond flour work??
Yes that should be fine! I recommend using a few tablespoons!
These are INSANE. My new go-to brownie recipe, I didn’t even notice the zucchini !
Aren’t they incredible?? Best way to sneak in veggies 🙂
I don’t usually love brownies and I CANNOT STOP eating these.. Thank you!!!!!!
So happy you found this recipe! One of my fav brownies 🙂
As the zucchini are coming in FAST I made these today. AMAZING. My husband loved them too. He looked hard for evidence of that zucchini- NOPE! Cant wait to try another recipe!
Amazing!! Try out these recipes with zucchini next 🙂
Literally. The. Best. Brownies. I’ve. Ever. Had. And in my opinion they were five times better when cold!
LOVE these straight from the fridge. Glad you enjoyed!!
Made these for a party and everyone loved them!! Taste so chocolatey and almost fudgy and can’t taste zucchini or tahini. Will definitely be making a lot!
Amazing! Happy to hear that 🙂 The sneaky zucchini + tahini is the best!
OMG,OMG,OMG!!! amazingly scrumdeli-icoious.. I mean, wow. REALLY good. thank you!
Love it!! So glad you enjoyed 🙂
I stumbled upon these today (sept 2019) when I was seeking a blueberry zucchini muffin recipe for my family. I myself am gluten free however and when I saw zucchini brownies I said “huh… let’s see how she does that!” and then I saw it was gluten free!!!! HOOORAY! I had everything on hand but tahini so I used the sunflower butter and oh my goodness…. for free. THE BEST is spot on. These are the BEST gluten free brownies I have ever eaten.. IN MY LIFE. They are so moist and yummy. No hint of coconut taste. I only had cheap hersheys baking cocoa on hand and they still turned out delish. I cannot recommend these enough and I will be saving this recipe to make again and again. THANK YOU!!!!!!
Amazing!! I’m so happy you found this recipe – truly one of my favorite gluten free brownies I’ve ever made 🙂 a new go-to to make when you need a sweet treat. Enjoy!
These are great. I have used creamy almond butter and they turned out perfectly. I can’t even taste or see the zucchini in there. I have used coconut nectar but these also work with date syrup/nectar. Also I believe good quality cacao (used Navitas brand) makes a huge difference here. That little sprinkle of salt (used celtic sea salt) on top makes all the difference in the world.
Sooooooo good.
Thank you.
-hope all goes well with the baby…can’t wait to see the photos 🙂
Perfect! I love Navitas cacao, too. So happy you like these, and thanks so much for your note 🙂
This is amazing recipe, I absolutely love it ♥ thank you so much, it is like a paradise in my mouth 🙂
Best regards from Czech Republic 🙂
I’m so glad you love these!! Best treat 🙂
These were delicious. I forced myself to stop at two. Kids really liked them. I didn’t mention the zucchini in them. 😉
So glad you liked these, they are my favorite!
I made these and they are delicious! Loved that the zucchini is in there, always makes me feel healthier lol! Definitely making these for thanksgiving and will try the vegan version too! Thank you for the recipe!
whoo hoo! hope you enjoy!
these are amazing! I’ve made them several times but this time I realized I didn’t have tahini but I already started making everything. Used sunflower butter instead and I actually think they are better.
So glad you love them! Glad the sunflower butter works well, too 🙂
Super chocolately but not overly sweet! They worked really well and were very simple to make
Absolutely! Glad you enjoyed 🙂
Wow just made these, didn’t have tahini or coconut flour on hand… substituted with almond butter and gluten free flour ITS SO GOOD!!
Glad those swaps worked out! One of my fav treats 🙂
Hey! Can I make this batter as a cupcake?
Hi! You could make them in a muffin tin, but they will still be brownie like.
So delicious!!! My family doesn’t usually prefer paleo recipes, but everybody gobbled these up. Thanks!
Amazing! Glad they enjoyed 🙂
These are by far the best brownies I’ve ever made, and I don’t mean grain free, dairy free etc… I mean the best brownies I’ve ever made in my entire life. I am not a baker I actually hate it, but when I saw this recipe I said what the hell and oh my gawwwwwd you’d legit have no clue they have zucchini in them! They are chewy, moist, decadent and nothing short of amazing. I could go ok and on… but do yourself a favor and make them 🙂
Amazing!! So happy to hear that, Sarah 🙂
Made these brownies to save an almost bad zucchini and it was the best decision I made! Super gooey and delicious. I didn’t have maple syrup or coconut sugar so substituted those with honey and brown sugar. Great recipe !
Perfect! I’m glad those swaps worked out well 🙂
I made this today and boy it is amazing! Chewy, soft and so so yummy
When my husband heard zucchini he asked if if I had lost it and was trying to combine a salad and sweet but when he tried it he was like omg this is good!
Thank you for this amazing receipe
The zucchini is the perfect sneaky ingredient 😉 glad you both loved them!
Hi, Is there any way to make this more naturally sweet as I want to avoid coconut sugar and even maple syrup if I can. If I excluded them, any ideas for subs? Thanks
Hi! Coconut sugar and maple syrup are both natural sweeteners; I’m not quite sure what other options there would be and still maintain the consistency and texture of the brownies.
Amazing recipe!! These brownies are super fudgy and delicious, and definitely better cooled off or eaten cold out of the fridge!
So happy you loved them!
I am so excited to try your recipe, however i was wondering if it would work with Almond flour instead of coconut or oat flour?
Thank you for your help x
I think so, but you might need to use a little more almond flour.
These are amazing! I’ve tried a lot of healthy brownie recipes (black bean, chickpea etc) and this is by far the best. Wonderful fudgy texture and great taste! Thank you so much for these!
So happy to hear that, Gina!
I don’t bake with zucchini often, but I can’t wait to make these!
You’ll love these! One of my favorite zucchini recipes 🙂
Absolutely delicious! I can’t believe how incredible this brownie recipe is…the only problem being I wanted to eat the entire pan!!
Thanks for a fantastic healthy brownie recipe!
So glad you loved them!
Amazing recipe! I used sunflower butter instead of tahini and
Perfect! Glad you enjoyed!
Tastes really good!! I used almond butter instead of tahini and I love it !! The only thing is the coconut flour has a grainy aftertaste , but it was sooo good!!!
I’m glad the almond butter worked out well! Hmmm the coconut flour shouldn’t be grainy – I would make sure to use a super fine kind.
So darn good! I messed up and used almond extract by mistake instead of vanilla extract but they were still delicious. I also added way more zucchini to the recipe and you couldn’t tell.
I’m glad you still liked them! Such a great treat 🙂
Can you use 1/2 tahini 1/2 almond butter?
Yes that sounds amazing!
DELICIOUS – best of any brownies I’ve ever had, and I love having the zucchini in there to make it that much healthier! 🙂
One of my favs, too! 🙂
Holy hell these are good. Addicting.
So happy you love them!
Wow these are incredible! I know you said you don’t recommend peanut butter, but it’s all I had, and they came out fantastic! By far the best gluten/grain free brownie I’ve tried. Thanks for the recipe!
I’m glad it worked out well! Such a great dessert.
These brownies are amazing!! I have always been hesitant to use zucchini in baking, but it is a game changer! These are so fudgy and you would never be able to tell there is zucchini in it
Absolutely! The zucchini just adds the perfect amount of moisture 🙂 glad you loved them!
Really loved these! Super easy to make and immediately they looked fudge-y and delicious. Sea salt on the top was a great idea! Definitely will make again!
Absolutely! Glad you enjoyed 🙂
These are truly the BEST brownies I have ever made. I am so pleasantly surprised by how rich and chocolatey and moist these are. They are even better than the real deal butter, gluten, and sugar-filled brownies we all love!
So happy you loved them!
As you say, this is the best zucchini brownie ever. Thank you so much. We loved it 🙂
So happy to hear that! 🙂
This is the worst organized recipe I have ever read, and just about as under informing as some of the colonial-era cook books in my collection that include NO ingredient measurements or cooking temperatures – the latter because wood ovens had no thermometers. Have we regressed? A simple list of ingredients, including required measurements, is a tried and true approach to informing your fellow cooks and would have been more helpful than verbose explanations and descriptions.
Hi! I’m not sure if you missed the actual recipe written at the bottom of the blog post, but if you click the “jump to recipe” button at the top of the page or simply scroll down you’ll find the simple recipe with ingredients + instructions listed out. Enjoy!
I attempted to make this recipe tonight and I’m not sure what I did wrong 😭 I used almond butter instead of tahini, and the only other thing I can think ofwhere I deviated from the instructions are that I used a glass baking dish (oven safe) and didn’t not put a layer of parchment paper on the bottom. Within five minutes of putting it in the oven it was on fire. I took it out and basically there a hard burnt later on the top (the bottom half of batter is still yummy though!).
Wow I have no idea what could have happened there honestly. I don’t think it was the glass pan. Are you sure the temperature in the oven was correct and it was all the way preheated before you put the brownies in?
LOVE these! I’ve made them about 4 times. I replace the coconut flour for oat flour and coconut oil for butter and they’re soooo good. Super moist and indulgent tasting. Another fab AK recipe x
I’m glad that worked out well! Best brownies!
Hi Monique – this is the second zucchini recipe I’ve made from AK and it tastes oddly fishy! So bummed. What is happening??!
Hi! Hmmm I have no idea what could be causing a fishy taste as there’s nothing close to that in this recipe! I might suggest checking your ingredients to make sure none of them are expired?
Very yummy and great instructions. I made a double batch to share 🙂 They turned out more crumbly than I’d like, but great flavour and happy to use up the zucchini.
I’m glad you liked them! Be sure they’re completely cool before cutting – that might help with the crumbly-ness 🙂
Wow, wow, WOW. I’ve been trying to make my sweet tooth a little healthier these days, and these brownies far exceeded my expectations. I, unfortunately, didn’t have an 8×8 pan, so these are a bit thin in a 9×9 but the taste and texture is out of this world. Thank you!
Delicious! I love asking people who taste it if they can guess the ingredients and no one so far guessed there is any zucchini involved in this. Thank you for your delicious, healthy, inspirational and easy to make recipes!
Hi Monique
Firstly I would like to tell u I just luvvvvv all your recipes Thankyou
A quick question instead of coconut sugar in all your Brownie recipes can I substitute it for monk fruit sweetner
Please can u lemme know as dying to make the zucchini brownies
Awaiting your response
Many thanks once again 🙏
Hi! So happy you’re loving the recipes here 🙂 I don’t bake with alternative sweeteners like stevia or monk fruit, so I’m not 100% sure how they will turn out. I do know that monk fruit is much sweeter that coconut sugar and regular, so just be cautious of that. Let me know if you try it!
Surprisingly nice texture, and they were squidgy, chocolatey and moist, but not too moist that they were like raw! Yummy flavour combination of tahini and chocolate. I didn’t have quite enough cocoa powder so I subbed ChocShot (a natural chocolate flavour sauce) instead and reduced the amount of maple syrup. Perfect with a cup of tea in the evening 😉
Absolutely! I’m glad that worked out well 🙂
These are such a huge hit. I’ve made them several times and they come out perfect every time.
I’ve never made dessert with zucchini, but this was the absolute best recipe to experiment with. The brownies were moist, chewy, and downright addictive.
Love these! The zucchini gives them the best texture.
Love these! I make them often. People can’t believe it when I tell them the ingredients. You can’t taste that these are healthier. Perfectly fudgey and chocolatey with the right amount of sweetness.
So happy to hear that! Perfect treat 🙂
Monique!!! These are amazing! I took these over to a family member’s house who is against anything veggie related. I didn’t tell them that there was zucchini in here until after they ate the brownies, and they were blown away! Everything you make is so amazing! Thank you for sharing! Also, can you confirm that you do not have a cookbook? I was searching on Amazon because I thought for sure that you did, Thank you!!
So happy you loved them! I do not yet have a cookbook but hope to in the future 🙂
This was so good I sat at the counter and ate it out of the pan while it was cooling. I added some peanut butter swirls before baking it and it was very good. I also subbed out 1/3 of the coconut sugar for applesauce. This usually makes it a bit cakier (is that a word? My phone keeps autocorrecting it to carrier so now I’m not sure haha!) and these were kind of fluffy. I am putting this in my recipe book, thanks for sharing it with me!
I’m glad that worked out well! Such a great treat 🙂
I’ve made this before and they are amazing! Hoping to make them again, but I only have about 1/4 cup of coconut sugar? Any ideas for substitutes that aren’t brown sugar? Or do you think just reducing the amount of sugar would be ok?
You could increase maple syrup by a few tablespoons or just add more chocolate chips!
I just have to leave a comment for this recipe. To be honest I was a zucchini brownie sceptic and just could not trust people saying you do not taste the vegetable when they’re done..like how? Today was the day though, that I finally caved and made them according to your wonderful recipe. Since I cannot have maple syrup I subbed with rice syrup which is a bit less sweet and I had to replace coconut flour with almond flour. Other than that I kept everything according to recipe and here we are. One brownie down, many more to come! They truly are delicious, there is no texture or grittiness of the zucchini left and the tahini left them nutty, gooey and everything I look for in a brownie. Printing this recipe for sure!
And I meant foe this to be five stars!!!
The MOST DELICIOUS, moist, satisfying brownies EVER!!! My whole family loves these including my daughter who has a very specific and limited diet. She was able to eat this as her birthday “cake” and it made me sooo happy that she was able to have something special to enjoy on her day. Thank you Monica!
This was my first time making this recipe and I was questioning it at first… Tahini and zucchini?! So glad I went with it (and that I stuck with the tahini). SO good. They are super rich. They hit the brownie craving that I was having. I will say, they are even better the next day, or few days after, after being in the in the fridge. They taste incredible cold.
OMGGG!!!! You were not kidding! These are by far the best zucchini brownies I’ve ever had, I can’t even believe it’s low in sugar and made from zucchini!!! If you’re considering this recipe, don’t think just get all the ingredients and make these!! Follow the recipe exactly and you will be fine. Thank you so much ambitious Kitchen 💕💕 👍🏽 P.s I made mine vegan with a flax egg, added walnuts and used Enjoy Life chocolate chunks😋
Amazing! So happy to hear that!
All I need to say is …… I made these twice in one week…..
So good!!
These are seriously amazing! Switched out garbanzo flour (chickpea) for coconut flour for a bit of extra protein. So delish!
I’m glad that worked out well! Perfect treat 🙂
Delicious even with all the suggested substitutions: brown sugar, regular butter, oat flour.
Perfect! Glad you enjoyed!
This is my favorite dessert recipe of yours (and I haven’t found a recipe of yours I don’t like)! I TRY to use some self control and freeze half the batch for later but they’re just too good! The recipe is perfect as is!
I’m so glad! One of my favs, too 🙂
One of my favorites!! I made these a while ago and just made them again recently and forgot how good they are! They are extremely easy and oh so delicious literally can’t even tell there’s zucchini in there.
I’m so glad! Perfect dessert 🙂
I would give this a 0 if I could, the tahini over powered everything and they tasted like shit. They were the consistency of dough and weren’t cakey at all. FERAL is all I have to say about the brownies xoxo
Hi, Sophie. Sorry to hear that they didn’t turn out well! These can definitely be made with almond butter if you’re not a fan of tahini. And it sounds like they didn’t quite cook through, because they should definitely not be doughy or raw tasting!
Yummy, healthy recipes. Can’t wait to try them all.
Thank you, Christina! Excited for you to try them, too 🙂
Sorry just saw this now will be making this soon will use flax eggs instead as am a vegan i never had zucchini brownies before i love zucchini sooooooooooooo much perfect for my birthday on 19 September and after office snacks will dm you if i make this and let you know how it goes Thanks Ramya
Hi, Ramya! Yes, a flax egg should work well in here. Happy almost birthday!
Loved these! The texture was great. I always rate a healthy brownie recipe by the “gooey” factor and these were among my favorite! Can’t wait to share them as well. Thank you!
Yay!! I’m so happy to hear you loved them, Griff! Thanks for sharing 🙂
Yet another home run recipe, Monique!! These brownies are incredibly moist, rich, and fudgy! A delicious addition to my dessert rotation!
Aw yay! Thank you! I’m so happy you’re loving them.
So moist and delicious! These are a true decadent treat and very rich! I don’t love tahini 🤦🏻♀️ so I substituted a almond/macadamia not blend from wild friends (it’s what I had open). Being that this is a runnier nut butter, the brownies were trickier to cut but still sooooo yummy! I’ll try a thicker nut butter next time.
So happy you loved them!! I think they’d be good with most nut butters 🙂
if I was to substitute Oat flour in place of Coconut flour would I still use the same quantity 2 tablespoons?
I think that should be fine, since it’s such a small amount!
I had my doubts with the tahini, but this was DELICIOUS. I loved that I didn’t feel the sugar high/crash after eating this because of the healthy ingredients. My only question was whether the cup of shredded zucchini was a cup after the water was squeezed out, or before. I had a cup of zucchini with water removed but the water makes a big difference with amounts. We couldn’t wait until it was completely cool, so it wasn’t as chewy as it would have been, but it was SO GOOD.
So happy you loved them!! I prefer to measure and then squeeze out any excess liquid 🙂
Amazing!!! Usually not a huge fan of zucchini recipes, but will definitely do these again! Used brown sugar as I didn’t have any coconut sugar, worked great. Think I could probably cut the sugar in half and still be yummy!!
Yay! I’m so happy to hear you loved them. Let me know how they are if you try them with less sugar next time 🙂
I followed your recipe to a T and the result was absolute perfection! So fudgey, chocolatey, and delicious. And the sneaky zucchini is brilliant!
Yay! I’m so happy you loved these so much, Jess! They’re one of my fav brownie recipes 🙂
These looks amazing. But, I can’t find coconut sugar!
Can I use date sugar? Or monk fruit sweetener instead?!
Thanks!
I think date sugar or brown sugar should work fine in here!
I agree with everyone that the recipe looks very intriguing..but..I think you should go in a correct the copy at the front of the story. The brownies are only sweetened by maple syrup, there’s also coconut sugar, a half cup. Wonder if the nutritional analysis needs updating too.
Hi, Paul! Thanks so much for noticing that–we’ll be sure to update the description and double check that the nutrition info is correct 🙂
Honestly was hard for me to stop eating the batter it was SO GOOD. Baha. I subbed GF flour mix for the coconut flour because I was out and took your suggestion for the brown sugar for the coconut sugar (also out- brb need to go shopping). These were perfect and delicious and such a good reminder that chocolate and zucchini mix so well together. Appreciate the nut-free aspect as well since my hub has an allergy. Thanks for this awesome recipe!!
SO happy you loved these, Kelly! Yay! Also, lots of nut free recipes for you guys here if you feel like browsing 🙂
So delicious! I used almond butter instead of tahini. I’ve made them twice in the last 3 weeks.
Amazing! So happy you’re loving them. And great call on the almond butter!
Is it possible to use the monk fruit sweetener as a 1:1 sub for the coconut sugar and or maple syrup…. It says on the bag it is a 1:1 for sugar…. Thank You!!!
I haven’t ever tried it in here so I’m unsure! Let me know if you do 🙂
Delicious and gooey! Family loved their moistness and rich flavors. Used melted butter instead of coconut oil and omitted drizzle. Served warm with ice cream.
Amazing!! So happy that you guys loved it. And YES to the ice cream 😍
Brought to work–everyone loved them!
I’m so happy to hear that!!
Warning : you won’t be able to stop eating it once you’ve tasted it!! Addictive, delicious and gluten free…what more could you ask for?!
I made these as a treat for my husband, who’s been trying to eat a bit healthier, instead of my usual full fat, flour & sugar brownies. They were so fudgey and delicious! He loved them and said he preferred them over the ones I’ve been baking for years. Will definitely make again, and again!
YUM! I was too lazy to finish with the drizzle, and since I was sharing with kids I just put sprinkles on top instead…now lookin like Cosmic Brownies 😆. I didn’t have coconut sugar so used dark brown sugar instead. Soooo great and easy to make
These were very delicious, I made cupcakes version of it and my child loved it.
This is soooo good. Love it!!
Those brownies completely blew me away! I was afraid they wouldn’t hold because of the zucchini, but they actually held very well, while at the same time being suuuuper moist. I didn’t have coconut sugar so I used brown sugar instead, and it tasted delicious. Shared with my family and they loved them as well!
Yum so delicious and guilt free!
I loved this recipe. I had to make few changes as I did not have all ingredients and they still turned out perfect… Thank you for this great recipe 💕
Insanely delicious. I am egg intolerant, so I used vegan egg replacement, which was great in that it allowed me to almost underbake these for extra fudginess. My non gluten-free friends and neighbors were raving about them. I was eating them morning, noon, and night. So delicious!
SO delicious! Have made these twice in two weeks now-once with PB and once with the recommended tahini….holy cow, so good!
Holy buckets these are so ooey gooey Delicious! I have made them 4 times in 3 weeks 😬 I’ve been adding a tsp of espresso powder to bring the rich chocolate out even more – so good!
These truly are the best brownies!!! YUM!!! Can’t stop eating them 🙂
Delicious! Kid and adult approved! The kiddies even helped make them. Question: how do I store them? Fridge? Countertop? Thanks a bunch!
Hi, Heather! SO happy you guys loved them. There are storage instructions within the blog post!
These are so good! Super moist and chocolatey. I used a mix of cashew butter and tahini as I was running low on tahini. Otherwise I made as is. Wouldn’t change a thing! Thanks for the delicious recipe.
So fudgy and so delicious!! Followed the recipe exactly and topped with fresh raspberries – AMAZING! Highly recommend making these!
The name speaks for itself. These are truly the best zucchini brownies i have ever had. Not only are they super quick and easy to make but they are SO delicious. You won’t even know that these are healthy. I have always made them with almond butter instead of tahini and they turn out perfect!
😍 Thank you so much for the review, I’m thrilled to hear you love these!!
I just made these and wow….moist, gooey and not overly sweet, plus a great way to use up all the zucchini from the garden. I truly enjoy your recipes!
Amazing! My 4-year old said they were “delicious!”. My husband had no clue there was zucchini in there! I made one batch with walnuts and one with chocolate chips. I liked the chocolate chips version better as they seemed to be a bit moister. I didn’t add the glaze as they were perfect without it. I gave some away to the moms at the park – otherwise I would eat them ALL (and that sort of defeats the purpose of making healthy brownies)! I will definitely make these again.
Oh YAY I’m so glad you guys all loved them! So generous of you to give some away, that’s hard to do 😂
These were amazing! So fudge-y and delicious! I had to sub in regular flour for the coconut flour as I had no other flour on hand (ended up adding 4T instead) but they turned out to be so delicious! Will be making these again for sure. Probably the best brownie I’ve ever made.
So glad that worked well and that you love these so much!!
I just made these and they are absolutely amazing! Not overly dense, the perfect moisture, the best thing to make with my garden zucchini. My fiancé loved them, too! Especially delicious with the Hu chocolate gems to keep dairy free. Thank you!
Yay! I’m so glad you guys loved these 🙂 And Hu gems are sooo good, great idea!
Everyone in our family loved, loved these brownies. Thought they were one of the best they ever had. I used almond butter instead of tahini. Also, used a third cup coconut flour instead of 2 tablespoons. Made a second batch the next day because they went so fast.
Awesome! So glad to hear they turned out amazing and that you made that second batch!!
I tried these because they sounded healthy. However way too much sugar so I added less than what was called for. If you like coconut theses are great otherwise you have brownies that taste like coconut instead of chocolate brownies.
Sorry to hear you didn’t love these!
Spot on brownies. Yum.
I just finished making the zucchini brownies exactly as directed. They are perfect and so very delicious! Thanks for sharing 😊
So good!!! Light and delicious!
SO good! I think I like them even more than your tahini brownies – they are SO gooey and delicious! Definitely will be making them again very soon!
Omg AMAZING! So glad you loved them, Laura!
The best brownies we have ever eaten. Delicious and you’d never guess there was zucchini in them. I will be making these again very soon. I baked them as directed and removed them from the oven to completely cool. I then put them back in the oven about an hour before dinner was finished at 200° they stayed in the oven warming until we were threw with dinner and were perfectly warm for dessert. Thank you for this recipe!
Absolutely incredible! I never leave reviews, but had to say thanks for this fabulous recipe! I used oat flour since I was out of coconut, and the results were perfect. My celiac husband was impressed, and my kids had no clue about the zucchini. I’ll be making this over and over.
Can these be frozen?
Yes! See the “how to store” section above 🙂
Can’t get enough of these!! And neither can my friends and family that I serve them to! And I keep that little healthy ingredient a secret until they’re all eaten up. 🙂
Amazing!! I’m so happy everyone loves them. Thanks, Marylynn!
VERY GOOD THANK YOU. PAT
So glad you loved them, Pat!
These are truly fantastic. I’ve made these twice now, and they’re sooooo unbelievably delicious. The only change I’ve made (and I recommend it) is to stir the chocolate chips into the batter before baking so that the finished cooled brownies are flecked with little morsels of solid chocolate! The second time round I was a little relaxed about measuring the cocoa and I think I added more than the recipe calls for, but I really like them this chocolatey.
Both times I doubled the recipe cos they freeze really well (I keep in the freezer and defrost single portions in the fridge so I don’t eat the whole batch in one day!)
Thank you SO MUCH, Thea! I’m so thrilled to hear you love these 🙂 And I fold the chips into the batter too! (See step 4.) Glad to hear they tasted great with extra cocoa + that they froze well for you, too.
I have made these several times and absolutely love them! They come out extremely moist, more like a dense chocolate cake than like a brownie but the taste is fantastic! I also love tahini and prefer to have it in my brownie than butter. Great recipe!
I’m so thrilled to hear that, Mindy — thank you! Glad they’ve come out great every time 🙂
“These are a dream!” exclaimed my husband. Holy cow – I’ve made your tahini brownies, which are amazing, but these are just next level. So moist and delicious and you would NEVER know they have an entire zucchini in them! I used bittersweet chips inside and for the drizzle, and sprinkled some Maldon sea salt on the top. So easy, less guilt, and SO AMAZING! Try these – you will become a believer in the power of tahini! Thanks, Monique for another incredible recipe that I will use again and again.
Yessss I’m so glad you loved them!! Thank you so much for the review 🥰
I tried these as I am on the hunt for the best fudgy brownies. I thought these were good, but I’d like them to be MORE fudgy! Mine came out more of a cake-y texture. Any suggestions?
My subs: Reduction of coconut sugar to 2 tbsp as I don’t like things super sweet! No topping. Did include chocolate chips in the batter.
Hi! Hmmm is there a chance they were overcooked? I’d recommend underbaking to keep them extra fudgy. And make sure you’re squeezing out all that zucchini liquid!
These brownies are amazing!!! I still can’t believe how good they are for being paleo and having hidden veggies. They might be the best brownies I’ve ever had!!!
Ahh I’m so happy you think so!! Thanks, Dena 🙂
Delicious!!
SO happy you loved them, Tammy!
Another AK knockout! I was too impatient and didn’t let them cool all the way before cutting in, but they were still delicious. Definitely line your pan with parchment. I highly recommend adding the walnuts, too.
Amazing!!! My kids loved them. Super moist. I followed the recipe except for the flour which i used 1.5T all-purpose flour.
I’m so glad you all loved them and that the AP flour worked well! Yay!
Substituted cane sugar and almond flour because that’s what I had available. So delicious and fudgy!
Happy they came out amazing with those subs! Yay!
These look like the perfect thing to make with the massive zucchinis my dad dropped off to me! I apologize if this has already been asked and answered as I know how great you are about replying to comments, but can I substitute AP Flour or White Whole Wheat flour for the coconut flour? If so, is it 1 to 1? Thank you SO much!
So excited for you to try them! And I think that should be fine but I’d do 3 tablespoons AP flour (as it’s less absorbent of moisture than coconut flour). Let me know how it goes 🙂
Can I use an egg replacement for this recipe?
I am dairy, egg, and wheat sensitive
Thanks so much
Hi! Check out the full post for all of my substitutions recommendations 🙂 Feel free to try a flax egg in this one.
These are delicious! I used a combination of cashew and almond butter because it was all I had. I also left off the chocolate topping because I was too eager to eat them!
Perfect! Glad you loved them!
These were extremely moist and delicious! Very easy to make I had most ingredients on hand already. They stayed fresh and fudgy in the fridge and freezer. Didn’t even notice they had zucchini in them!
I’d give this 10 stars if I could – I cannot believe how delicious these brownies are! I wasn’t too sure about adding the zucchini but when Monique says trust her – I do 🙂 So easy to make. Also used a flax egg and they turned out perfect!
YAY I’m so glad you love them!! And happy to hear the flax egg worked well 🙂 Thanks, Jena!
Just made these brownies…. Delicious! They came out moist and not overly sweet but very flavorful. Definitely will make them again. I love that they are healthy and gluten free. Thank you!
Amazing! So glad to hear they turned out delicious 🙂
I used an 8×8 pan and only made 9 servings. 16 would be too small.
Thanks for the feedback! Serving sizes for desserts are totally subjective hahaha 😂
These were so delicious. Made them with cashew butter and brown sugar because that’s what I had on hand, so good.
Those are great options! So glad they came out perfect 🙂
Absolutely incredible brownie recipe! My new go to favorite. I love that the zucchini is a healthy alternative to using butter or oil to make it moist. Super simple to make & the tahini adds an incredible subtle flavoring! I followed the recipe exactly and definitely recommend!
Thanks for this sweet review, Gabby! I’m SO glad they came out amazing 🙂
These brownies were amazing I added chopped pecans and a dollop of fresh whip cream
I made this recipe yesterday. I did not have tahini on hand but did use cashew butter. The brownies were a little crumbly to pick up and eat and may have been better suited to serving with a fork; but the results were a fudgy, moist, deliciously decadent brownie I will definitely be making again!
Hi, Brenda! Thanks for sharing 🙂 My guess is that they were a bit overcooked. I definitely recommend underbaking them so that they stay really moist and gooey!
Third time making these bad boys because it’s ENDLESS ZUCCHINI SEASON! Super moist and perfectly sweet, these brownies don’t last long in my house, even the pickiest eaters gobble them up!
not just the best zucchini brownies ever… the best brownies ever. These are incredible. I added some pb chips along with the chocolate chips and some salt on top. so so so so so so so so so so good!
YAY I’m so happy you think so! Thank you!! LOVE the idea of PB chips in here 😍
These are Amazing! So moist (the only appropriate way to use that word) and rich! 10/10 would recommend!
Absolutely! Glad you love them!
I’ve made this many times now and love it. So do my brother and his wife. Thank you so much! I was wondering if I could use almond flour instead of almond butter. I happen to have a lot of almond flour on hand. Thank you again!
I am so glad you are loving this recipe. I would not recommend swapping out the almond flour for almond butter.
I have just made this for the first time and I’m patiently waiting for it to cool🤣 I have so many zucchini growing I decided to triple the quantity. If the uncooked mixture is anything to go by the finished version will be amazing
These are delicious! Very moist and rich and yummy. The only downside is… don’t be misled, these aren’t healthy just because they include a vegetable and are gluten free. 3/4 cup sugar to 1 zucchini is not a healthy balance.
Just made these! So amazing! Best brownies ever.
These. Are. Amazing.
Best brownies I have ever had. Even compared to the sugary gluten ones. I’ve been trying so many of your recipes recently and love the healthy focus without the compromise of taste. I am passing links on to all my friends and family! Thank you!
Ah thank YOU so much! Glad you are loving these brownies 🙂
These brownies were delicious! I had to swap almond butter in place of tahini because that’s what I had on hand, and I loved it!! My children love these as well. Best part was that they were super quick to put together and I didn’t have a big mess to clean up. I highly recommend!
I think I have made these more than any other Ambitious Kitchen recipe and I am still blown away by how good they are every time I make them. I realized they hold together without any flour so no need to sub if you don’t have any coconut flour – the cocoa powder does the work.
Can I use something other than coconut sugar? That stuff is nasty
Earlier
I had thought of using it in coffee instead of Demerara sugar
and taste was terrible. (used same 1tspn as I do for Demerara)
Can I use regular unbleached flour? I don’t want to buy a bag of coconut flour
for one recipe
Thank you!!
Hi Rosalee – You can find substitution options in the post above. For the coconut sugar: feel free to use brown sugar in place of the coconut sugar if you’d like. For the coconut flour: if you don’t have coconut flour, you can try using oat flour (gluten free if desired). Enjoy!
The best brownies I’ve ever made! I subbed honey for the maple syrup and a gluten free all purpose flour blend for the coconut flour, plus omitted the drizzle. The zucchini is entirely undetectable ( I grated mine on the very small holes) and the tahini flavor was phenomenal ( my first time using tahini). Oh, I also added about 1/4 tsp. instant espresso powder to further enhance the chocolate flavor. Soft, fudgey, and if I were to alter anything further it would simply be to decrease the sweetness a little since I don’t possess a sweet tooth much at all.
Thank you for the wonderful recipes. I love your muffins and smoothies! Just had the almond -cherry smoothie yesterday – perfection.
WOW, I did NOT expect these to be as amazing as they were! They were SOOOOO fudgy, and I may never use another brownie recipe again! I used a flax egg, and it worked really well. Thank you for a delicious recipe!
Ah yay! I am so excited to hear that you are loving this recipe ❤️ Thanks so much for giving it a try and sharing your review!