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overhead shot of vegan zucchini brownies on a cooling rack.

Grain-Free Zucchini Brownies {vegan}

  • Author: Camilla
  • Prep Time: 10 mins
  • Cook Time: 28 mins
  • Total Time: 38 mins
  • Yield: 10 brownies 1x


Grain-free, vegan, fudgy zucchini brownies made with almond butter and coconut flour! They taste decadent but are packed with nutrition.


  • 3/4 cup smooth almond butter (or nut/seed butter of choice)
  • 1/4 cup maple syrup (or syrup of choice)
  • 1 teaspoon vanilla extract
  • 1/4 tsp fine sea salt
  • 11/4 cups shredded zucchini
  • 1/3 cup cocoa powder
  • 2 tablespoons coconut flour
  • 3/4 teaspoon baking soda
  • 6 tablespoons miniature semisweet chocolate chips, divided


  1. Preheat oven to 350F. Grease or spray 10 cups of a standard muffin tin.
  2. In a large bowl, stir together the nut butter, syrup, vanilla, and salt until smooth. Stir in the zuchini, cocoa powder, coconut flour and baking soda until well blended. Stir in 4 tablespoons of the chocolate chips.
  3. Divide batter evenly between prepared cups, smoothing tops with moist fingertips; sprinkle tops with remaining chocolate chips.
  4. Bake in preheated oven for 24 to 28 minutes until set at edge (center may still look moist; do not overbake). Cool completely in tin set on a wire rack.


Storage: Store the brownies in an airtight container in the refrigerator for 1 week or the freezer for up to 6 months. The brownies will keep at room temperature for 1 to 2 days.

  • Category: Dessert, Snack


  • Serving Size: 1 brownie
  • Calories: 171
  • Sugar: 8.5 g
  • Sodium: 178 mg
  • Fat: 11.5 g
  • Saturated Fat: 3.2 g
  • Carbohydrates: 14.6 g
  • Fiber: 2.6 g
  • Protein: 6.3 g
  • Cholesterol: 1 mg
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