Zucchini Brownies

  • Servings : 5
  • Prep Time : 10m
  • Cook Time : 30m
  • Ready In : 0m

This actually makes 16 nice sized brownies.
I picked a few zucchini this morning, so this was a great way to use it.
I was skeptical that this would bake firm enough without any almond flour, but it turned out great. Really moist.


  • 1 cup almond butter
  • 1 1/2 cup grated zucchini
  • 1/3 cup raw honey
  • 1 egg
  • 1 tsp vanilla
  • 1 tsp baking soda
  • i tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • 1 cup dark chocolate chunks


Step 1

Preheat oven to 350.

Step 2

Combine all ingredients in a large bowl.

Step 3

Pour into a greased 9x9 baking pan.

Step 4

Bake 25-30 minutes or until a toothpick comes out clean.

Average Member Rating

(3.7 / 5)

3.7 5 162
Rate this recipe

162 people rated this recipe

FavoriteLoadingAdd to Favorite Recipes!

Related Recipes:
  • Shrimp & scallop560_292

    Paleo Chicken and Shrimp Stir-Fry

  • IMG_2180-1

    Chocolate Marbled Banana Bread

  • all-in-one-fish-and-chips_1000

    All in One Fish and Chips

  • Tahini-cookies-650x867

    Paleo Gluten Free Tahini Cookies

  • Paleo-Chocolate-Mousse-9-of-17

    2 Serving Paleo Chocolate Mousse

Recipe Comments

Comments (92)

  1. posted by TheFlirate on September 11, 2011

    I tried baking these tonight as a surprise for my Mom (so proud of her for going Paleo with me) and I wasn’t sure what to expect. There is no way that I could have known how amazing these are. They are the BEST brownies (of any kind) that I’ve had in my life. Ever. Love them!

  2. posted by Red on September 12, 2011

    I couldn’t figure out how these were going to work without flour of any kind, although the batter smelled and tasted delicious. I had to bake at 350 for almost an hour before the centre was set but these are INCREDIBLE. My whole family (kids included) RAVED about these – they are quite possibly the best brownies I’ve ever had, and by far the best Paleo dessert I’ve ever made! Great work :)

  3. posted by kathy on September 13, 2011

    these are so delicious! you’d never know that there was no grain at all in them. i do recommend waiting until they are completely cooled. tough, i know, but it makes cutting easier. also, i wonder if using small chips would allow it to melt and distribute more evenly. even so, sooooooooo good.

  4. posted by Charmin on September 13, 2011

    I had to cook it for almost an hour too..but very yummy.

  5. posted by Charmin on September 13, 2011

    I did use small chocloate chips..and yes it melted and distributed all the way through. Looks just like brownies!

  6. posted by primal.phoenix on September 13, 2011

    HA HA! I made these tonight, except I wasn’t reading very well and saw almond FLOUR instead of butter, yet STILL put almond butter in them too! I had subbed the *almond flour* with coconut flour. I also added a little coconut oil. And after all that they are still bomb-digidy-d-licious! :) Awesome recipe! 😉

  7. posted by Kym on September 15, 2011

    No one will know these are not made with flour and that the ingredients are fairly healthy! They taste great. These brownies remind me of chocolate chip zucchini bread.

  8. posted by Krissy on September 17, 2011

    They are in the oven now. Timer went off and tooth pick did not come out clean..Wondering if I should have squeezed the water out of zucchini? They smell DELISH!!

  9. posted by Krissy on September 17, 2011

    Ok update..they had to go for 40 min and I also waited for them to cool,and OMGOSH SO GOOD!!!! It is amazing that they do not have grain in them!!! L♥ve them :-)

  10. posted by jackie k on September 20, 2011

    LOVE THESE! Did not squeeze excess water out of zucchini, came out perfect- Took longer than 30 minutes to cook, but no biggie. Next time I may melt the chocolate first, or crush into much smaller pieces to get a more uniform brownie (they sank to the bottom of the pan during cooking.) This recipe is holiday party-worthy!

  11. posted by Kim on September 21, 2011

    I had a happy accident with this recipe! Made a few too many substitutions and ended up with Double Chocolate Brownie Crumbles, which I documented here: http://pennypinchingpaleo.blogspot.com/2011/09/happy-accidents-double-chocolate-paleo.html

    They are delicious! Can’t wait to get the rest of the ingredients and try to make Zucchini Brownies again! They really look fabulous!
    Kim :)

  12. posted by JB on September 23, 2011

    SO GOOD. Make em yourself and find out! :)

  13. posted by Kendra on October 10, 2011

    Made these this evening and they are delicious! The whole family loved them!

  14. posted by Sara on October 24, 2011

    These are so YUMMY!!!! Great paleo dessert. Even the non-paleo eaters in my family loved them. Thank you :)

  15. posted by Tasha on November 4, 2011

    I have everything on hand except the chocolate chunks. I was wondering if I could sub cocoa powder instead and if so, how much?

  16. posted by Bonnie on December 1, 2011

    Beware…these are so good. They’re like crack. You’d better have a lot of company to share them with or the willpower to walk away.

  17. posted by Gina on December 9, 2011

    I made these and about 3 minutes after I put them in the oven I realized I forgot to add the vanilla. I took them out of the oven and mixed in the vanilla. The chocolate had melted so this allowed the chocolate to be spread throughout the brownies! They were really good! I took them into CrossFit with me the next day and they were all gobbled up. :-)

  18. posted by Dave on January 29, 2012

    I just made these and they are GREAT! Kind of a cross between a brownie and gingerbread. They are s light and moist and taste great!. Mine cooked in about 40 minutes. I used small dark chocolate chips. All I can say is, yum yum!

  19. posted by Sherri G. on March 3, 2012

    Please help – are you supposed to peel the zuchini before you grate it or do you grate with peel and all?

  20. posted by Kristin Jekielek on March 4, 2012

    You can grate it with the peel on. It’s very tender when cooked.

  21. posted by Sherri WinneratLife Gorbey on March 4, 2012

    Made these last night and they were a big hit. Now everyone wants to try them, so I had to make another batch today. Used crunchy almond butter the second go around and I’m not sure which is better. I also added some unsweetened applesauce to the first batch because I didn’t have quite enough honey and it was still pretty great and even more moist.

  22. posted by Kim Orr on March 16, 2012

    These are truly awesome. I add a bit more chocolate because we like ’em gooy!

  23. posted by Betsy Braddock Palmer on April 18, 2012

    About how many medium zucchini do I need for one recipe?

  24. posted by lisa on April 20, 2012

    I made these as is and they took 35min. perfect and taste amazing. My problem in the almond butter. we have a nut allergy in the family and I detest soy butter. any thoughts on what I can sub for the gooey stuff? thanks in advance=)

  25. posted by Kari on May 24, 2012

    I made these last night and they were so good.I didn’t have enough almond butter so I used peanut butter and I only threw in a handful of chocolate chips. I can’t say enough good things about this recipe, so yummy!!!

  26. posted by Cheryl on June 11, 2012

    These are fantastic! Second time I made them I added 4 tablespoons of unsweetened cocoa powder to the batter and I like them even more- improved the texture!

  27. posted by Mary in LA on June 14, 2012

    …we have a nut allergy in the family and I detest soy butter. any thoughts on what I can sub for the gooey stuff? thanks in advance=)
    lisa, on April 20th, 2012

    Hi, Lisa! How about sunflower seed butter? I’ve seen it in Whole Paycheck, um, I mean, Whole Foods. :-) If you can’t find it near you, I suppose it wouldn’t be too hard to make your own with a blender or food processor.

    Hope this helps!

  28. posted by ashley on July 17, 2012

    I used peanut butter due to my almond butter looking funky and hard. They are still baking after thirty minutes but the kitchen smells amazing! Hoping the family enjoys them tonight!

  29. posted by Bailey on July 18, 2012

    Okay, the most bizarre list of ingredients I’d ever hoped to bake with, but a great outcome. Mine were baked at 30 minutes, but I think I could have gone 5 minutes more for the center section to be a little firmer. Thanks for the great recipe.

  30. posted by Camala on July 22, 2012

    These are freaking incredible – thank you thank you thank you! I am wondering if without chocolate chips if this would make a decent zucchini bread? If not do you have a good zucchini bread recipe? I love these – my 7 year old who is just getting used to more paleo type eating told me these were just like the ones I used to make. Win!

  31. posted by Stevie on July 29, 2012

    Oh my goodness!! They are good!! I had to try it and I was laughing as I poured the goo into my 9×9 thinking there is no way these are going to taste like chocolate. The only chocolate in them is a few chocolate chips…….I was way wrong!! And yeah there are really yummy!! Different taste and texture, but yummy nonetheless! Oh and 4 year old approved!!

  32. posted by Lisa on August 13, 2012

    I followed the recipe completely, except I listened to the comments and baked for an additional 15 minutes. It was very easy to make and quite tasty. My only complaint is the texture was more of a zucchini bread than a true brownie. Brownies are chewy & dense. I would rename this chocolate & almond butter zucchini dessert bread.

  33. posted by emmegebe on August 13, 2012

    With so many positive comments I thought these would be worth a try. I’m glad I went for it! They are moist and chocolatey and absolutely delicious. I used mini semisweet chocolate chips, added about 1/4 cup unsweetened cocoa powder to the batter as someone suggested above, and about 2/3 tsp salt (I like how salt brings out chocolate’s flavor). They needed about 40 minutes in the oven to set up in the middle. The house smelled heavenly and we could hardly wait for them to cool before eating them! Big, big hit. Definitely going in my recipe file!

  34. posted by lissakay on August 17, 2012

    I couldn’t find almond butter at the store but thought I could make some from raw almonds, then found that I didn’t have any of those either, so I used raw cashews to make cashew butter. I also did not have a full cup of chocolate so I used an extra tablespoon of cocoa powder. And I only used half the honey, to go a little lighter on the carbs, and used stevia instead.

    While they weren’t as cloyingly sweet as typical full sugar and flour brownies, they still taste marvelous! I’ll try again with the almond butter and more chocolate and maybe all the honey next time.

  35. posted by Stephanie on August 19, 2012

    Fantastic recipe! I baked mine in a 9×13 dish, and still baked them for longer, like others suggested. Also, I did drain my zucchini before using. Still super moist and gooey.
    I’m excited to try this recipe again, adding cocoa powder next time!

  36. posted by cykada on August 28, 2012

    I didn`t have a chocolate chunks, so I use a cocoa – it`s also good :)

  37. posted by Krystal on February 9, 2013

    Dumb question– it says add these all in a bowl and bake? Do I have to cook the zucchini or melt the chocolate or anything?!

  38. posted by Lillian Haynes on February 23, 2013

    So easy to make & ohhhhhh so yummy! I will make again and again!!!!
    Thank you so very much!!

  39. posted by karenchaffin on March 30, 2013

    These are my go to brownies when my husband needs a sweet fix. He likes they really mosit so I under coik them. They still really good

  40. posted by Christine D. on April 16, 2013

    We have made these 3 times in the past 3 days (I know, time to chill out) and they are fantastic!!

  41. posted by Tara on May 2, 2013

    These are absolutely the most amazing brownies I have ever had. The are the most perfect combination of gooey and cakey that will satisfy every kind of brownie lover. I accidentally overdid the honey a little, so I added a couple of tablespoons of raw cacao powder. I can’t imagine making these any other way. I may even add a teaspoon of some sort of coffee crystals next time to enhance the chocolate flavor…not that they need anything.

    I’m pretty sure that when Paleo treats were invented that they were meant as “treats”, but keeping myself from eating 3 at a time is REALLY HARD!

  42. posted by Donna on June 13, 2013

    Would have never guessed how these would turn out. Just made some for a potluck. Would have never tried hem if my mom hadn’t made them for me.

  43. posted by Erin on June 27, 2013

    These are AMAZING! My 5yo says they are the best brownies I have ever made! I agree ;). Only problem is they are too good so it is hard to stop eating them, especially when I can justify it by saying they have veggies and no sugar haha!
    I added cocoa powder as other suggested, and they are perfect. The 2nd batch I did stir in the chocolate a bit after it warmed in the oven, so it was more dispersed. It didn’t make a HUGE difference, honestly, but I guess they are more chocolately throughout. Oh, also used peanut butter instead of and butter, because it’s what I had enough of.
    Baked for 35 minutes to perfection- I did squeeze a small amount of the liquid from the zucchini, only because my zuc got a bit limp waiting for me t make these, so I figured they were *extra* juicy.

  44. posted by Tricia on July 2, 2013

    I’m not clear how this is “Paleo.” Here are the ingredients for your standard “dark chocolate chunks”: SUGAR; CHOCOLATE; COCOA BUTTER; COCOA PROCESSED WITH ALKALI; MILK FAT; CONTAINS 2% OR LESS OF: SOY LECITHIN; VANILLIN, ARTIFICIAL FLAVOR; MILK
    Half of this ingredient list isn’t Paleo.
    Also, why bother using raw honey if you’re baking these at 350 degrees; once you’ve done that the honey is no longer raw and at that point it’s no better than just using sugar.
    Do some research and actually understand what constitutes Paleo and what constitutes quality food before jumping on the next bandwagon. If you’re honestly eating Paleo, you’re not consuming crap like soy lecithin, sugar, or artificial flavorings… good god.

    • posted by meowlex on July 23, 2013

      Hi Tricia,
      Relax. There are lots of dark chocolate chips that don’t have all that “crap” in them, I know because I bought them for this delicious recipes (try Enjoy Life chocolate chips, carob chips, and a high percent of quality dark chocolate chips). Or, on another thought, just don’t make this recipe since no one asked you to.
      Hopefully you don’t waste your whole life on a computer finding all the recipes that don’t fit your exact definition of “Paleo” since that, in and of itself, seems very non-paleo/caveman. As someone who has made Paleo a complete lifestyle for the past 3 years, I appreciate rare treats like this with recipes that do not disrupt my typical diet–i.e. they aren’t Betty Crocker box mix. You sound bitter and absurdly confident in your Paleo knowledge–we can all bind our different Paleo definitions together (since there isn’t one clear definition that I’ve ever seen–even Rob Wolff can’t come up with a perfect set of rules or expect everyone to be 100% Paleo 100% of the time) and still get along, I think. Find some real chocolate chips, eat a few, and smile. Paleo Police are very unnecessary–especially when it comes to treats like this.
      On another note, this recipe is AWESOME. These brownies are one of the best paleo treats I’ve made to date. Love making treats like this for special occasions to share with my paleo and non-paleo friends! Thanks for sharing :)

Leave a Reply