Fudgy and rich, these paleo zucchini brownies are the best you’re ever going to find on the internet!
These brownies use ghee, coconut sugar, almond flour, and coconut flour for a dense treat in the midst of surplus summer zucchini. Add a handful of chopped walnuts for even more complexity in flavor!
How to make fudgy zucchini brownies
The brownie niche contains quite a range of textures. You can make cakey brownies, fudgy brownies, or chewy brownies — and honestly, there’s no one “right” texture for brownies.
That said, I definitely prefer fudgy brownies. Dense, rich, and sweet. BUT to make fudgy brownies, the technique isn’t quite as simple as throwing everything in a bowl and mixing it up.
The first step is the most notable. In a double boiler, melt the ghee. Then add the coconut sugar and cocoa powder, stirring until the sugar has dissolved somewhat.
At that point you can add the flours, then stir in the zucchini and chocolate chips.
Honestly, it’s still super simple — but for that fudgy, rich texture, you want that melted base!
Do I have to drain the zucchini?
For these brownies, yes!
Brownies are already incredibly moist, so if we added allll the extra moisture from the zucchini we’d end up with mush.
Don’t. Want. That.
So make sure to squeeze as much water as you can out of that zucchini before adding it to the batter!
Any recipe using zucchini in baked goods should specify whether you need to squeeze it of excess moisture or not. If it doesn’t, find a recipe that does.
For the EASIEST way to squeeze moisture out of zucchini, grab a nut milk bag. Seriously, a nut milk bag makes the whole process SO quick and easy!
How to store zucchini brownies
Store these fudgy paleo brownies in a sealed container in the fridge for up to a week.
To be honest, I think they may be even better the next day!
What do zucchini brownies taste like?
Like moist, chocolatey heaven.
These brownies are fudgy and rich. Most people, it seems, get nervous that they’ll taste zucchini in baked goods, but you sincerely don’t!
Zucchini is relatively mild, and there’s enough chocolate and coconut sugar in these brownies to compensate for any flavor that might come through.
Zucchini actually makes an awesome filler! I sometimes add it to smoothies, too, to bulk things up without adding weird flavors.
More chocolate recipes to satisfy your sweet tooth
- Gluten Free Chocolate Zucchini Bread
- Sunbutter Sweet Potato Brownies
- Flourless Plantain Skillet Brownie
- Creamy Coffee Chocolate Custard (No Bake)
- Chocolate Tahini Spread
This is THE best method for fudgy, rich, dense brownies. And these paleo zucchini brownies also help you use up your summer surplus of zucchini!
- Move a rack to the center of the oven and preheat to 350 degrees F. Line a 9×9 baking pan with parchment paper or oil the sides and bottom of the pan.
- Add the ghee to the top of a double-boiler and melt over medium-low heat. Once melted, remove from heat. Immediately whisk in the coconut sugar, cocoa powder, and salt until coconut sugar has melted and the mixture is smooth.
- Check to ensure that the batter is warm, not hot. When it’s warm, whisk in the eggs and vanilla extract just until blended. Use a spatula to fold in the almond flour and coconut flour until a smooth batter is formed.
- Add the shredded zucchini and chocolate chips, stirring until mix-in are coated. Pour into the prepared baking pan and bake for 35 to 45 minutes, until a toothpick inserted into the center comes out clean. Cool completely before slicing. Will keep covered in the fridge for up to 5 days.
Add 1/2 cup chopped walnuts or pecans for a bit of crunch!
Keywords: paleo, gluten free, brownies, zucchini, zucchini brownies