Flourless Chocolate Zucchini Brownies

These Flourless Zucchini Brownies are so fudgy and rich, loaded with chocolate chips plus zucchini which makes them extra moist!

Flourless Zucchini Brownies
Flourless Zucchini Brownies

Occasionally I share lightened up dessert recipes here. Making desserts light is a challenge, so when it works I’m thrilled! These brownies are so incredibly rich and fudgy you won’t believe there’s no oil or butter added. And, since they are made with ground almond meal instead of flour, they also happen to be gluten-free. For some more lightened brownie recipes, try my PB2 Flourless Chocolate Brownies and Flourless Black Bean Brownies.

Flourless Zucchini Brownies with a bottle of milk

Zucchini is in season in the summer, so I like to take advantage and cook with it often. It’s not only great in savory recipes but also in sweet ones. The liquid in the zucchini keeps the brownies moist so that you won’t miss the butter or oil. To guarantee soft, fudgy brownies, don’t squeeze out the liquid. You can see all my zucchini recipes here!

These zucchini brownies with no flour use almond meal instead for some extra nutrition. Almond meal is made from unpeeled almonds. It has a courser texture than almond flour, which uses blanched almonds without skins. Almonds are full of protein, fiber, vitamin E, and magnesium.

And to sweeten them, I used raw honey which also has tons of healthy benefits.

How do you make healthy brownies from scratch?

Healthy brownies are easy to make from scratch. Don’t let the zucchini fool you – once you grate it, the recipe’s steps are similar to a traditional brownie recipe. To up the health factor I swapped white flour for almond flour which high in protein, manganese, vitamin E and monounsaturated fats, low in carbohydrates, and contains fiber. It’s also perfect for gluten-free diets. I also subbed refined white sugar with raw honey and added just enough to make them sweet without adding too much.

Questions and Tips for Zucchini Brownies:

  • Can I use almond flour instead? Sure!
  • Can you make them without the almond meal or flour? For this recipe, I tested this to work with almond meal or flour. Subbing it for coconut flour or all purpose flour will probably not work but if you try and have success, please comment below! For those of you with nut allergies, I recommend these Flourless Black Bean Brownies instead.
  • Can I make them dairy free? Yes, use dairy free chocolate chips.
  • Can I make them without honey? Yes, use agave or maple syrup in its place.

Flourless Zucchini Brownie batter in a bowlFlourless Zucchini Brownies cut in squares

More Chocolate Desserts You’ll Love:

Flourless Zucchini Brownies cut in squares
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4.82 from 69 votes
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Flourless Zucchini Brownies 

7
7
7
SP
179 Cals 4.5 Protein 25 Carbs 9 Fats
Prep Time: 15 mins
Cook Time: 30 mins
cool time: 30 mins
Total Time: 1 hr 15 mins
Yield: 12
COURSE: Dessert
CUISINE: American
These Flourless Zucchini Brownies are so fudgy and rich, loaded with chocolate chips plus zucchini which makes them extra moist!

Ingredients

  • Nonstick cooking spray
  • 2 large egg whites
  • 1 cup finely ground almond meal, such as Bob’s Red Mill superfine
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 cup unprocessed raw honey
  • 2/3 cup (2 1/2 oz total) grated zucchini, not squeezed
  • 1 teaspoon vanilla extract
  • 3/4 cup semisweet chocolate chips

Instructions

  • Preheat the oven to 325°F. Prepare a nonstick 9 x 9 inch baking pan with cooking spray. Cut a sheet of parchment paper about 9 inches wide, and long enough to form a sling so you can easily remove the brownies once cooked. Place into the baking pan.
  • In a medium bowl, whisk the egg whites.
  • In a large bowl, whisk together the almond flour, cocoa powder, salt, and baking soda. Add the zucchini and egg whites and stir with a spatula. Add the honey and vanilla and stir with the spatula until combined. Fold in the chocolate chips. Pour the batter into the prepared baking pan.
    brownie batter in a baking pan
  • Bake until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool about 30 minutes. Cut into 12 squares and serve.

Video

Notes

Note: If using an 8 x 8 inch baking pan, you will need to cook the brownies a little longer.

Nutrition

Serving: 1brownie, Calories: 179kcal, Carbohydrates: 25g, Protein: 4.5g, Fat: 9g, Saturated Fat: 3g, Sodium: 139mg, Fiber: 2.5g, Sugar: 20g
Blue Smart Points: 7
Green Smart Points: 7
Purple Smart Points: 7
Keywords: best flourless brownies, chocolate desserts, gluten free brownies, healthy brownies, zucchini brownies

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165 comments

  1. These were amazing!!! So fudgy and chocolatey that 1 was completely satisfying.

  2. These were the bomb! I added some walnuts to up the nuttyness. I did make the mistake of using tin foil to line my pan (didn’t have parchment paper) and they stuck, but they were still good.

  3. This was excellent! Was not expecting much but had some zucchini in the fridge and thought I would give it a chance. Was completely surprised when tasting it how good it was. Gave some to my husband and son and they loved it too! Followed the recipe exact butI used Almond Flour. For a nice finish to the brownie I took a couple choc. chips and sprinkled them on top when they came out of the oven. After about a half hour I gave them a smear across the top and they looked delicious. Definitely a keeper!

  4. These are so so good! My new favorite brownie recipe ever!!! 

  5. I’ve made these often and love them, but did want to note that ours became very mushy after freezing and then thawing. Still delicious, just messy.

  6. You said, “ …almond meal or flour. Subbing it for coconut flour or all purpose flour will probably not work”. Do you mean, “Subbing it with coconut flour or all purpose flour will probably not work”? Meaning that using coconut flour or all purpose flour will probably not work.

  7. These were sooooo good! I have a family of all boys and everyone just devoured these. Thank you! 

  8. Can you freeze them? Thanks!!

  9. Can you freeze them? Thanks!!

  10. I’ll never go back to butter brownies again.  These are so good! I subbed pumpkin for zucchini because who has time to grate zucchini!? I also used light agave instead of honey because it’s just what i had on hand.  These are delicious! 

  11. Hi there! Can you substitute the eggs with apple sauce? 

  12. Self control on this one! These taste so good and you’d never know there was zucchini in it. I used half white chocolate and half Lily’s semisweet chocolate chips. Paired with tea or a glass of milk, this is a great dessert!

  13. I made 2 pans. I ate all but 1/4 of one of them and I’m making them again this week! Oh my god, I don’t even understand this recipe. I look at the ingredients of this recipe and it just doesn’t compute to me that these can be so rich and so decadent and so satisfying in every way. GINA, you are a goddess. Thank you for this fabulous recipe. Haven’t gained an ounce either, but I better watch it with these.

  14. Super moist and rich dark flavour. Resisting the urge to have more, toeave some for my partner. I used date paste instead of honey with almond flour and coconut flour at 9:1 ratio. Learning from the person who did it entirely withbcoconut flour, I added extra moist adding coconut oil. Thank you so much for this recipe.

  15. I used regular flour and regular sugar for this recipe. They still came out great! They do look dark when they come out of the oven, my hubby asked if they were burned LOL! Mine came out more cake like probably because I used regular flour. These were yummy !

  16. Best brownie ever! I doubled the recipe to use a whole zucchini, used almond flour, 2 whole eggs instead of four whites, and cobbled together the necessary amout of sweetener with honey, agave, maple syrup and barley malt. I added 1/2 tsp cinnamon. and some dried cranberries. I added 1 cup chocolate bits but they were big ones. I baked 40 minutes in stead of 30.

  17. This looks amazing. 2 ?s: 1. Are these fudgey or cakey?
    2. Can I swap dates for honey? 

  18. I had to admit, I was skeptical. No flour? No oil? But these came out SUPER chocolatey and moist. I added a tsp of espresso powder to enhance the flavor, and they are incredible!! Looking forward to sharing with friends and getting their reaction!

  19. Made these exactly as written except swapped two egg whites for one whole egg.  Came out perfect.  No problems with them sticking (cooled for 1/2 hour in pan and then cut with plastic knife).  Will definitely make again! I’ll probably try syrup instead of honey next time – the honey flavor wasn’t bad, just stronger than what I like in a chocolate dessert. 

  20. This recipe is amazing! Tastes just like box brownies and so much healthier! 

  21. Hi! My son has an egg allergy, not sure if traditional egg replacers would work for egg whites? any advice?

  22. I made this in the last week and they were amazing! I used almond flour instead of almond meal and they turned out great. It took all my willpower not to eat the entire pan in one sitting! Will definitely be making these again. 

  23. This was my first time making zucchini brownies and also in using almond flour! The brownies were great (I subbed 1 regular egg and 1 egg white instead of two egg whites), but I would ground my almond flour in a food processor next time before mixing it in.

    Definitely would make again!

  24. H! How would this recipe turn out using Almond Flour, instead of Almond Meal? Think it is still worth making? 🙂 Thanks!

  25. Simply delicious. My guest asked for the recipe.

  26. Can you use one regular egg instead of two egg whites?

  27. Easy to make and so satisfying. I’m never buying brownie mix again!

  28. I made my 3rd batch of these today — they are so good. I grind almonds and cashews in place of the meal and use brown sugar. They’re becoming a healthy dessert staple in my house and I have been eating one almost daily and still able to lose weight on my plan!

  29. I swapped the almond meal for powdered peanut butter (PB Fit) and they came out great! Even lower fat / higher protein but still nice and moist!

  30. I never leave comments but these brownies are amazing!! They are so moist and the chocolate chips are melted and delicious. They looked just like the photo shown. I will definitely make this again and again and I don’t feel guilty because they are completely healthy! Thank you!!

  31. This is my first time reviewing a recipe on a blog even though I’ve made hundreds of recipes. These brownies are amazing. I’m obsessed with them. They’re hella moist and super rich. The only change I made was I used 1/2 cup semisweet and 1/4 cup dark chocolate chips

  32. Can you replace almond meal with corn meal?

  33. I tried these last night. They were SO good. My 12 year old called me a liar when I told him his amazing brownie has zucchini in it. I will definitely be making it again.

  34. This is my go to dessert that I make for friends and family. EVERYONE LOVES IT!

  35. These were delicious, they are just slightly sweet but I still am craving more! I made a mistake and used almond flour and I think they turned out wonderfully anyway. Thank you for a healthy gluten-free dessert. 

  36. These are so amazing! I have already made them three times in 2 weeks. Such a moist, delicious treat that is *slightly* healthy haha. Thank you for such a great recipe!

  37. These were DELICIOUS!!

    I swapped the honey for some maple syrup and added 2 tsp of instant coffee to accentuate the chocolaty flavour! So good! Will be making again! 🙂

  38. If I use almond flour instead of almond meal, do I need to adjust any of the other ingredients in the recipe for flourless zucchini brownies?

  39. I would love to be able to make these brownies for my children but they are both allergic tree nuts, is there substitute that can be used for the almond mill?

  40. These brownies are absolutely amazing!! I am on Keto and subbed the honey for Monk Fruit Sweetener (1/2 cup) and 1/4 of water. I also used no sugar dark chocolate chips.   Will be making these again. 

    • Hi Nicole, I have never used Monk Fruit sweetner so I researched and there seems to be options. Can you tell me exactly which one you used? Is it a powder or granules etc? Does it have an after taste? What I read is that it is much sweeter than sugar and I dont want to over sweeten the brownies. I do love 0 pts!

  41. These were wonderful. I may substitute the salt for espresso salt next time to make them really rich. Very gooey so every piece is like middle of the pan brownies.

  42. This recipe is far, far too good. It managed to totally defeat my willpower. I made a batch intending for it to last me a week. 45 minutes later I was sat on the sofa with a very full belly and a very empty brownie tin. Will be making again after I’ve invested in a time release safe and a security team to keep me away from it. 

  43. I’m on a low carb diet and no sugar and these brownies have a lot of both how can I lower the sugar ?  I would love to make these brownies if the sugar was less. 

  44. I’ve liked every Skinnytaste recipe I’ve tried but I think this is my favorite – thus my first review. Used almond flour but otherwise made exactly as written and they were great.

  45. I forgot to rate in my earlier post. 5 stars and more!

  46. I tried making several different healthy versions of  brownies that fell completely flat of taste. I was doubtful when I tried this recipe but WOW, this does not taste like a poor version of a brownie. This was rich decadent and absolutely delicious. Thank you Gina! 

  47. Made these used 1 cup almond flour. Just delicious. Also used dark choc chips and the flavor was great. Gina another great recipe.

  48. Doubled the recipe & made these for a work treat. Ground own almonds to make the meal (didn’t have any flour or pre-made meal). Also made vegan, used applesauce instead of eggs and no chocolate chips.

    Came out wonderfully and yummy! If you are not vegan or used to almond meal/flour the taste may be a little off for you but still very good!

  49. I ate the entire pan. Nuff said.

  50. We made this, but altered it as follows:
    One large egg rather than two whites
    1/4 cup each unsweetened applesauce and sugar instead of honey
    1/3 cup semi-sweet bits, mini
    Beat the egg, sugar and applesauce in medium bowl till thick and a rich yellow.
    Add dry ingredients without first whisking together.
    Oil the pan and sprinkle almond meal to coat. I had no parchment paper.
    We used an 8×8 square pan, baking 35 minutes at 350o. It came out easily, firm not crumbly. Very tasty. Thanks for this recipe.

  51. Oh. My. You are a genius.

  52. Gina, I used almond meal and the brownies are rich and chocolatey.  Like Toni though, mine are really moist, stick to the knife and fall apart when I cut them.  Sounds as though those who used almond flour might have had more success.  Sure would appreciate your thoughts, Gina.

    • They are pretty delicate, you have to let them cool completely before cutting.

      • I did allow them to cool but, even then, they stuck to a fine bladed knife and fell apart. Next, I tried putting them in the freezer for about an hour before cutting them and they were better but still tended to fall apart. Any other suggestions?

      • I am assuming you cleaned the knife in between cuts? Otherwise turn them into cupcakes to avoid cutting them.

      • I cooled them and even put them in the fridge for a while before cutting but they still came out sticky. Maybe I need to cook them longer? Very tasty even though sticky 🙂

    • I had the same problem and it’s happened both times I made them. I cooled them for an extended period and they still crumbled. I think I may have to cook them longer because my pan is 8×8 instead of 9×9.

  53. These were absolutely AMAZING! So rich and decadent that a tiny bit is all you need. The best part is that my husband and 2 year old both loved them too! I did have a question though, I built this exact recipe into my weight watchers app so I could track it and for those on blue, it shows it is 6 sp per serving. I just thought I’d let you know. It seems like they are always changing something so I don’t know what the reason is. But I’m super excited to try your other recipes now!

  54. These were so good!!!! I used 1/4 cup honey and 1/4 cup applesauce, 1/3 cup chocolate chips, and added extra zucchini, probably double the amount. Brought the total points to 5. I used Bob’s Redmill almond flour superfine, found it at Target. The almond flour and zucchini really make it so good and moist! Will definitely make again, thank you Gina!

  55. These are amazing!!!! I followed the recipe except made them with almond flour and got zucchini spirals from Trader Joe’s, cut them smaller, and tried as best as possible to wring any water out by and patting them dry.  Way easier than shredding I think. 😊We ate them all in one evening. So good! Thanks Gina!

  56. No almond meal so substituted 1/2 cup all purpose flour. Came out delicious. Next time I’m going to add walnuts too. 

  57. So good!  Love these brownies!  

    Probably a dumb question but, should I cool them for 30 minutes in the pan or out of the pan?  I used the parchment paper, as instructed. 

  58. Loved this recipe. They came out so tasty. I subbed almond meal for almond flour (just had it on hand) and used half regular honey and half maple syrup (not as healthy again just what I had on hand). Delish! My only problem was that the brownie were so sticky and hard to cut. I had lots of left over on the knife. Any insight on this? 

    • I’ve read that very little to no brownie will remain on the knife if you use a PLASTIC knife to cut. I tried it a few days ago and it is true. I was amazed. Not sure why I didn’t know that before now. These brownies look wonderful! Next on my list to try.

  59. I made this today and they were GREAT! I’ll be keeping these in the rotation to use up the abundance of zucchini from the garden! I baked in a 8×8 and they needed about 10-15 extra minutes! Thank you for the recipe! 

  60. These were insanely good! I subbed half honey half maple syrup and used lily’s milk chocolate chips and cacao because thats just what I had on hand. Loved how easy the recipe was and the brownies were super rich and fudgey. Will def. make again!

  61. I swapped the almond meal for all-purpose flour because of the price. After a little internet research I decided to just swap them 1:1 and do everything else the exact same. They turned out very cakey but very delicious. If I were to make these again, I would probably try using less flour (I’ve read switching from all-purpose to almond flour, you should do 1:2), probably only 1/2 cup. But I also just found the PB2 brownies and now I want to try those!

  62. Holy smokes, these brownies are soooo good! I substituted 1/2 cup of chocolate chips for peanut butter chips and pulsed the zucchini in the food processor a couple times because I was worried about stringy bits.

    Thanks so much for sharing this amazing recipe!

  63. I made this recipe using coconut flour, which is what I had in the pantry, and also organic honey instead of unprocessed honey. The batter was so dry it wouldn’t even incorporate the ingredients. So, I added some water to get them to blend, but only barely. The baked brownies are so dry and crumbly that I wondered if an ingredient had been omitted when the recipe was posted. But in reading others comments I see that many were raving about how moist and fudgy theirs turned out and how much they loved them. Very disappointing to say the least. Is coconut flour more absorbing than the almond meal? 

    • Yes,  coconut flour absorbs way more liquid.  Please don’t rate negatively because you subbed the primary ingridient.  But now you’ll knw

      • It’s very hard to bake with only coconut flour. Typically you just add a little coconut flour to others flours you are using. It’s a very precise science.

    • Sharon, you really shouldn’t give the recipe one star if you didn’t follow the directions.

    • I agree how sad that you rated her recipe bad when you yourself admit to changing the main ingredient and basically ruined your own brownies. Coconut flour can never be substituted without increasing the wet ingredients by a ton.

    • Yes, now I know thanks to the ladies that commented on my post. I now have almond flour, after a trip to the store, so will try the recipe again. But, before I do, is almond flour the same as almond meal? I don’t want to have another failure by using a wrong ingredient. I am new to using other types of main ingredients for baking after many years of using all purpose and bread flour as a main ingredient. And after reading that others substitute ingredients and sometimes multiple ingredients, I thought this could be done. My apologies to the original, but it was an honest mistake that produced an unhappy result. I’ll wait for an answer to my inquiry before attempting a second go at this recipe. 

  64. This looks yum! Thank you for sharing.

  65. Hands down the best brownie recipe! Super easy and moist. I added flax seed meal and replaces the honey with agave. Can’t go wrong with this recipe. Absolutely moist and delicious. Thank you for the recipe!

  66. These were perfect! I only had an 8×8 pan, so I did have to bake them longer as the note suggests. By about 7 extra minutes. I also weighed out the zucchini to be exactly 2.5 ounces. Very much enjoyed this recipe!

  67. These were beyond delicious!! I was amazed at how decadent they were. I had to use almond flour instead of the meal, but I actually enjoyed the texture it gave the brownies. I also used Lily’s semi sweet chocolate chips instead of regular ones and saved even more calories. I think it brought the cal count to 64 and 11.2 gms of carbs; you can’t beat that!! 

  68. Any chance you think I could substitute monkfruit sweetener for the honey if I wanted to keep it low sugar/carb? Would I use 1/2 a cup of it- or change the amount? 

  69. When grating the zucchini do you peel it or not?

  70. what could I substitute for the honey? I can’t have sugar .. monk fruit sweetener ??

  71. I would like to make this recipe in a 9 x 13 pan. Can I just double the recipe ingredients?

    Thank you!

  72. Silly question … I can’t do chocolate anymore, but still love a good chewy ‘brownie’ treat … could I use white chocolate chips in place of the reg chips to make blondie brownies? What would work to replace the cocoa powder? Or would just upping the almond flour cover that issue?

    Or maybe you have a version already out here and I missed it?

    Thanks!

  73. These look amazing! Is there anything you would suggest to sub for the honey? I can’t eat honey so would love to make them but would need something as a sweetener and binder? Thanks!

  74. Made these today and my chocolate loving husband and picky 2 year old approved! Used yellow squash since we didn’t have zucchini and maple syrup instead of honey. So good! Definitely will make again. 

  75. These are so delicious and decadent! 

  76. These are amazing!  They are so moist and delicious…you would never guess that they don’t have oil in them.  My husband keeps raving about them; I may have to hide the rest of the pan if I want to make sure to get another serving.  Thank you for helping us enjoy a great dessert without feeling guilty.  

  77. My chocoholic husband loved them!

  78. Can’t wait to try these – just wondering if you have a weight measurement for the almond meal – depending on how I measure the cup the amount used can vary quite a bit and I suspect will affect the final result. Thank you for all of your terrific recipes. 

  79. Thanks for posting this recipe – my daughter is on the GAPS diet and these are appropriate for the diet!

  80. Can I use a whole egg instead of 2 egg whites?

  81. Made these today.  I’m trying to watch my sugar intake as I am now pre diabetic.  
    This is easy.  You do not even need the chipits if you don’t want them.  Perfectly tasty, sweet enough as is!  🇨🇦

  82. Could you use whole eggs versus egg whites only? 

  83. Do you think using the processed honey I have on hand will not result in brownies with the same texture as yours?

  84. Can I use flaxseed meal in lieu of almond meal.

  85. Hi! Thanks for this recipe, looks amazing!! Any recommendations on a nut-free flour/meal? My hubby is GF and nut free. 

  86. Can these be frozen?

  87. I made these yesterday for my gluten-free daughter and son-in-law. They thought they ere delicious!

  88. I have lots of yellow summer squash from my garden (not zucchini). Do you think I could use that instead of zucchini?  Thanks!

  89. Can you freeze these after baking?

  90. Have you tried to freeze them?

  91. Could you swap maple syrup for honey?

      • I had some skeptics in my house for this recipe, but they (my husband and 6 year old) couldn’t get enough of these. They are easy and delicious – fun way to use local honey and zucchini. Thanks for another great recipe!

  92. If you’re using monk fruit sweetener or regular sugar instead of honey, how do you reconcile for the liquid?

    • I might add 1/4 cup water.

      • I made this recipe with the monk fruit sweetener and 1/4 cup of water and wowwww it’s so good.  I popped it in the microwave for a few seconds to get it warm again and it tastes so great with fresh strawberries.  Thank you for posting this recipe, I have been missing something so chocolatey and decadent since starting WW.

    • Lyn how much monk fruit sweetener did you use?

  93. Tip: if shopping for Bob’s Red Mill Superfine, you won’t find it as “almond meal”. Although made that way, it’s labeled as “almond flour”.

  94. Hi Gina,
    I’m pre-diabetic and in a low-carb, low-sugar diet. Do you think I could substitute Swerve or Minkfruit granulated sugar for the honey called for? If so, how much?
    Thanks!
    Michelle

  95. If I substitute whole wheat flour instead of almond meal, is the measurement the same?

  96. Can you make these with regular flour? I don’t have Almond Meal on hand. They sound delicious and I can’t wait to try them! 

  97. Can I use almond flour vs meal?

  98. What can I use as a substitute to the almond flour?