Name: Fudgy Zucchini Brownies (Vegan, Gluten-Free)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 9
Cuisine: American
Ingredients: 1 medium zucchini, about 6 ounces; ½ cup raw creamy almond butter; ¼ cup unsweetened almond milk; ¾ cup pure maple syrup; 1 teaspoon pure vanilla extract; 1 cup store-bought gluten-free oat flour; ½ cup unsweetened cocoa powder; 1 teaspoon baking powder; ¼ teaspoon fine salt; ½ cup vegan chocolate chips, plus additional chocolate chips for topping

These fudgy zucchini brownies are hands-down the best brownies I have ever eaten - and yes, there is an entire zucchini hiding inside! They are deeply chocolatey, perfectly moist and just sweet enough, all while being vegan, gluten-free and incredibly easy to make - one bowl and a whisk!

A stack of three rich zucchini brownies with chocolate chips sits on a white plate, with a glass and bottle of milk in the background and scattered chocolate chips nearby.

I originally developed these brownies for zucchini season, but let me be clear: they are far too good to only make during the summer. I don't say this lightly - this is genuinely the best brownie I have ever eaten. Not the best brownie I've made. Not the best brownie on my blog (though these vegan black bean brownies are a close second!). The best brownie, period!

They are perfectly fudgy, deeply chocolatey, and rich in all the right ways. And here's the fun part - no one would ever guess there is a whole zucchini in there, or that these are made without any eggs or dairy. The zucchini is completely undetectable!

Don't just take my word for it. My kids and husband LOVE these, and the entire pan disappeared in less than 24 hours. My kids even declared them the best brownies they have ever had!

Now, I don't want to oversell these as health food - they still contain maple syrup and chocolate chips, and I'm perfectly happy about that. But between the zucchini, oat flour, almond butter and non-dairy milk, these brownies have some pretty nutritious ingredients as far as brownies go. The zucchini adds incredible moisture for that dense, fudgy center, while the almond butter brings richness along with some protein and healthy fats (without any almond butter taste, I promise!).

The Secret to Fudgy Zucchini Brownies: Measure, Then Squeeze!

This is the one step that makes or breaks these brownies, so please read carefully! The zucchini needs to be measured before squeezing out the liquid.

Remove the ends from one medium zucchini (about 6 ounces), leave the skin on, and shred it. Then firmly pack the shredded zucchini into a measuring cup until you have one full packed cup. Only after measuring do you transfer it to a clean kitchen towel and squeeze out as much moisture as possible.

If you squeeze first and measure second, you'll end up with too much zucchini and the texture will be off. Measure, then squeeze - it's that simple!

Ingredients

Raw creamy almond butter: This helps create the fudgy texture and adds richness, but you don't taste it at all. I use Trader Joe's Raw Creamy Almond Butter (not sponsored) or my homemade raw creamy almond butter. I prefer the raw version, because roasted versions often have significantly more almond taste.
Unsweetened almond milk: Use your favorite store-bought version, or try my homemade almond milk.
Store-bought gluten-free oat flour: Store-bought works best here - it's more finely ground than homemade, which gives the brownies the best texture. I use certified gluten-free oat flour to keep this recipe gluten-free.

How to Make Fudgy Zucchini Brownies

A hand squeezes a cloth pouch of greens over a glass bowl, releasing bright green liquid onto the bowl's surface-a vibrant step in crafting moist zucchini brownies.

Step 1: Prep the zucchini. Shred it with the skin on, firmly pack one full cup, then squeeze out as much liquid as you can with a clean kitchen towel. Remember: measure first, squeeze second! Don't be alarmed by how much liquid comes out - keep squeezing until the zucchini feels like a compact, barely-damp ball. It will shrink down a lot, and that's exactly what you want.

A glass bowl with shredded zucchini, milk, vanilla, and cinnamon being mixed with a whisk-perfect for whipping up moist and flavorful zucchini brownies; grated zucchini and a small bowl of cinnamon rest on the side.

Step 2: Whisk the wet ingredients. Add the squeezed zucchini to a large mixing bowl along with the almond butter, almond milk, maple syrup and vanilla. Whisk until well combined - the mixture will look a little speckled and loose at first, so keep going until it's smooth with no streaks of almond butter remaining.

A glass bowl with a whisk, filled with wet ingredients, cocoa powder, flour, and baking powder for zucchini brownies. Shredded zucchini and a small bowl of brown liquid are nearby on a marble surface.

Step 3: Add the dry ingredients. Whisk in the oat flour, cocoa powder, baking powder and salt until fully combined and no dry clumps remain. The batter will turn thick and rich - almost like a scoopable chocolate frosting. If you spot any pale streaks of oat flour or pockets of cocoa powder, keep whisking!

A bowl of chocolate batter with chocolate chips and a white spatula, perfect for making zucchini brownies. There is shredded zucchini and a small bowl of brown liquid nearby on the table.

Step 4: Stir in the chocolate chips. Fold in ½ cup of chocolate chips until they're evenly scattered throughout the batter - and try not to eat it all before it makes it to the pan!

A square baking pan filled with unbaked zucchini brownie batter topped with chocolate chips sits on a white countertop. A small bowl of extra chocolate chips is nearby.

Step 5: Bake. The batter is thick, so use a spatula to spread it evenly into the pan and nudge it into the corners. Sprinkle extra chocolate chips over the top and bake at 325°F for 20 minutes. You'll know they're done when the top looks set (no longer wet or shiny) and a knife inserted in the center comes out without wet batter on it - smudges of melted chocolate chips are totally fine!

A square baking pan filled with freshly baked zucchini brownies, topped with scattered chocolate chips on a white surface.

Step 6: Cool completely (do not skip!). Fresh from the oven, these brownies will feel very soft and jiggly in the center - that's by design! Let them cool fully in the pan, then chill in the freezer, and they'll firm up into perfectly sliceable fudgy squares. More on this below because it's THAT important!

Patience is Everything: Let Them Cool Completely!

I know, I know - warm brownies straight from the oven sound dreamy. But these brownies are intentionally very fudgy and soft when they first come out, and if you try to cut or remove them while warm, they will fall apart and get messy.

Here's my method: leave the brownies completely untouched in the pan until they reach room temperature. Then place the entire pan in the freezer for one to two hours so they become fully chilled and set. Once completely cold, slice and enjoy. The fudgy payoff is so worth the wait - trust me!

Twelve decadent zucchini brownies with chocolate chips are arranged on white parchment paper. A bowl of chocolate chips, a fresh zucchini, and a small plate are nearby.

Recipe Tips

Use store-bought oat flour rather than homemade. Store-bought oat flour is more finely and evenly ground, which yields the best brownie texture. Make sure it's certified gluten-free if needed.
A note on baking pans. I have only tested these brownies in my ceramic-coated nonstick square baking pan at 325°F for 20 minutes. If your pan is not nonstick, I would suggest lining it with unbleached parchment paper - but since I haven't personally tested other pans, please keep an eye on your brownies and let me know how it goes! I do not recommend using a glass baking pan - it conducts heat differently.
Shred and freeze zucchini during zucchini season. This is my favorite trick for making these year-round! Shred your zucchini while it's abundant in summer, freeze it, and you'll be ready for brownies (and these zucchini recipes) any month of the year.

Fudgy chocolate zucchini brownies with chocolate chips are stacked and scattered on white parchment paper. The brownies have a rich, moist texture and glossy tops.

Nut-Free Option

To make these nut-free, replace the almond butter with a seed butter and use an unsweetened nut-free non-dairy milk, such as oat milk. I have only tested this recipe with raw creamy almond butter and almond milk, so the flavor and texture may vary slightly with substitutions. If you try a nut-free version, please let me know how it turns out in the comments!