These flourless double chocolate zucchini brownies are gluten-free, grain-free, oil-free, dairy-free, and refined sugar-free, but so tender and chocoately that you’d never be able to tell they’re healthy! Whipped up in the blender in under 5 minutes flat, they make a delicious snack!
Hey, hey! It’s Spoons’ birthday! And I made us some flourless double chocolate zucchini brownies to celebrate! 🎉
So, 4 years ago, I nervously hit publish on my first post here on Spoons. I’d been in [and out] of the blog world a little longer than that, but it was August 27, 2012 when I really decided to take this whole blogging thing a little more seriously.
That’s a lie. I actually decided on it some time around the end of July if my hosting and domain renewal dates are any indication, but it took me a little longer to actually get things up and running between transferring Spoons to a self-hosted server (a painful process I conveniently blocked from my conscious memory), working out all the kinks, and going back and forth on whether I actually wanted to go through with it or not.
True story – it almost didn’t happen. I’m a super private and introverted person, and putting myself out there for anyone to see and then regularly interacting with people I’ve never met before basically went against every part of my nature.
But I did it anyways (obviously), and while it’ll still overwhelm me from time to time, I couldn’t be more grateful that I stepped out of my comfort zone.
Like… how is this my life, ya know? How did I go from pursuing a career in clinical psychology to blogging full time and anticipating the release of my first cookbook?!?
I still have no idea. I mean, this wasn’t exactly in my 10-year plan (I didn’t even know blogging could BE a plan)… and to be completely honest, it wasn’t even something I considered when I first started out. I just wrote because life gave me a story to tell and I felt like I could help others (and myself) by sharing it… which really makes me wonder if I’d be where I am now if I never got sick…
And while I might not mention that chapter of my life so much anymore (it gets harder the more removed from it you become), the desire to help, motivate, and inspire still hasn’t waned… it’s just that now I do it by sharing healthy recipes and a lighthearted, positive approach to life.
And speaking of recipes, we should probably get to that part of the post, eh? I could ramble on for a few more hours about all the things that blogging has done for me, but I figure that you clicked on this post to see some flourless double chocolate zucchini brownies and not to listen to me wax poetic about how grateful I am to be able to wake up every day and do something that I love.
I hear ya. Let’s celebrate with some brownies.
Yep, brownies.
I guess I could have gone all out and tried to whip up some triple layered cake, but I didn’t really see that being practical or useful for you guys… which is something I always try to keep in mind when coming up with recipes. Like… Spoons isn’t exactly known for its fancy cakes or decadent desserts, ya know? But I’ve found a very cozy spot in the realm of healthy baking, and that’s exactly what these zucchini brownies fall under.
They’re gluten-free, grain-free, oil-free, refined-sugar-free, and dairy-free so long as you use dairy-free chocolate chips (I swear by these ones). And you can also make them nut-free by using a soy nut butter like this one.
They sport some hidden veggies, and make a perfect vehicle for all those monster zucchinis that come out at this time of the year. AND you can whip them up in a blender or food processor in about 5 minutes, and enjoy them in just under 30.
So happy birthday, Spoons!!! And a big THANK YOU to you guys for making all this possible.
I’d love to know if you make this recipe! Leave a comment and rating down below to let me know what you think, and subscribe to our mailing list to receive new recipes in your inbox!
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Flourless Double Chocolate Zucchini Brownies
- Total Time: 35 mins
- Yield: 12–16 brownies 1x
Ingredients
- 1/2 cup (128 g) almond butter*
- 1 ripe medium-sized banana (100 g)
- 1 large egg
- 1/4 cup (80 g) honey
- 1/4 cup (20 g) unsweetened cocoa powder
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1 cup (115 g) zucchini, shredded and squeezed of excess liquid**
- 1/4 cup (45 g) chocolate chips
Instructions
- Preheat your oven to 350F (176C) and prepare an 8×8 (20x20cm) baking pan by lining it with a sheet of parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Set aside.
- Add all the ingredients except for the zucchini and chocolate chips to a high-speed blender or food processor in the order listed, and process on high until the batter becomes smooth and creamy. Stir in the shredded zucchini and chocolate chips by hand.
- Pour the batter into your prepared baking pan, using a spatula to distribute it evenly. Bake for 30-35 minutes, until a toothpick inserted into the center comes out clean. Remove the brownies from the oven and let them cool in the pan for about 15 minutes before transferring them to a wire rack to cool completely. Store them in an airtight container at room temperature for up to 5 days.
Notes
* I like using almond butter because of it’s mild flavour, but you can sub it out for whatever nut butter you have on hand. Or, use a soy nut butter to make these nut-free. ** I like to place a handful of shredded zucchini between two paper towels and squeeze it over the sink.
- Prep Time: 5 mins
- Cook Time: 30 mins
Looking for more healthy zucchini recipes? Try one of these!
Healthy Double Chocolate Zucchini Muffins
Double Chocolate Zucchini Banana Bread
Flourless Chocolate Zucchini Muffins
Zucchini Oat Greek Yogurt Muffins
Flourless Zucchini Banana Muffins
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I am very disappointed in this recipe. I was going to make these brownies for a friend who can’t eat gluten, but sadly I won’t be able to give them to her. After taking the brownies out of the oven, the bottom was wet and the brownies made a squishing sound when cut and when I tried to pick a piece up. These brownies are inedible due to their terrible flavour and their disgusting, mushy texture. I followed the recipe exactly and made sure to squeeze all of the water out of the zucchini. I do not recommend these brownies.
I made these for a friend who I’m trying to encourage eat a little healthier and she loved them!! I subbed honey for organic pure maple syrup and added a little extra cocoa powder and a couple teaspoons of instant espresso powder and they were delicious! Thanks so much!
I’ve already made a few batches of these and they’re delicious! I used 1/2 the honey and found it to be sweet enough for my liking. Thanks a lot for posting healthy and tasty snacks!
Hi! I really want to try this recipe but i would like to use Oliver oil instead. Do you know how much do I need to use for this recipe?
Thank you.
Just made these and I have to say I was skeptical but boy I am surprised! These aren’t just a substitute for brownies they are actually BETTER than boxed brownies!! Thank you for this recipe! I used regularly peanut butter and used butterscotch chips instead of chocolate (what I had on hand)-and so so so yummy!!!
I love your blog and I love your recipes, thank you so much for replasharing them! Happy belated birthday! I wanted to ask you if I can replace honey with unrefined sugar, and if so, would you recomend I use the same amount? Thank you!
Did you ever try this? I was going to ask same question.
Is there anything I could sub here to add protein powder to the mix do you know?
Ps. Happy belated birthday, I love making your recipes. They remind me I can enjoy delicious goodness whilst staying healthy. I’m trying to lose weight (again) -: I’m getting married in August and I just know that this time it’s the ‘final’ time. It’s staying off and your website is going to be my dessert bible for life I’m sure. Thank you for what you’ve done. X
Hi,
Do you know the carb and calorie count for the brownies?
Thanks,
Laurie
Hi Laurie, there was a link to the nutritional info under the recipe – http://www.runningwithspoons.com/nutrition/flourless-double-chocolate-zucchini-brownies-nutrition-facts/
puffy hearts.
Yes! A recipe that I have ALL of the ingredients at home! I cannot wait to try these 🙂 Eating more paleo makes it hard to find suitable recipes that work…these sounds amazing!
ummm these look amazing and i want to make them tonight.
Happy Birthday Spoons! I am in awe of how far you’ve come in such a short period of time. You are amazing!
I’m forever thankful to blogging for being the reason that we were able to meet <3 xo
Happy birthday to Spoons!! I am sososo glad you *did* make that leap, and that I discovered you!! I love your recipes, I love your story times and ramblings, I love your sweet spirit and kind thoughtfulness that emenates from every response, and I am so thankful that you are willing to open up to all of us on a regular basis and share your life and story with us online. You are an inspiration, Amanda, and a very special person. I hope you always remember that. 💞😙
And I’m sososo glad you did too because your comments always make me smile. Thanks for being so awesome, Hannah <3
Happy Birthday Amanda! You have helped cultivate my love for breakfast <3
Hehe! I’ll take that.
Happy blogiversary! Grateful that we both met in this crazy blog world and my blogging experience would be very different (bad different) without you in it! So glad you went with brownies to celebrate and these are surely special ones.
Definitely happy that blogging allowed us to connect 🙂 Get home already so we can chat! 😛
Happy Birthday to your blog – I think your recipes are the BEST & I can’t wait for your cookbook..!!
Thank you! xo
First off, CONGRATULATIONS!!! Considering that you are one of my favorite bloggers, I am very glad that you decided to stick it out. And I’m planning on switching to a self-hosted server within the next year so send me luck! As for these brownies, I’m lovin’ the fact that so many bloggers are jumping on the zucchini train. Best veggie EVER.
That’s super sweet of you, Casey! Thank you 🙂 And I’ll definitely keep my fingers crossed for you. Switching is kind of a pain in the butt, but totally worth it.
These sound SO easy and healthy! I can’t wait to whip them up this weekend.
Happy 4th blog-birthday!! It’s amazing what can happen in just a few short years.
Thank you, Ali! I hope you like them 🙂
You can never go wrong with zucchini in a baked good. Seriously my favorite! And happy 4 years!!! I still have moments myself when I get nervous to hit publish because I’m not the kind of person to put it all out there in real life. Sitting behind a computer does not make that any easier!
I’ve actually found it a little easier to say things online than to people in my personal life, maybe because when I’m writing, I try to convince myself that no one is reading 😆
THIS IS SO EXCITING! Happy Birthday Running with Spoons! I’m really grateful that you came to the blogging world Amanda, because you remind me to keep things JOYFUL, to see the funny things in life, and to enjoy chocolate in so many different forms. I’m thankful for you.
Thank you so much, Emily! I’m super thankful for your support and sweet comments <3
HAPPY BIRTHDAY SPOONS! Im so glad that you opted to come back into the blog world. You’ve done such a great job at growing this blog of yours and I have been so lucky to have pretty much been there every step! It’s crazy the twists and turns that life takes – but I’m so glad you ditched the clinical field and stuck with the blog world! <3
You’re totally a huge part of the reason that I did! Remember how I wrote you beforehand and you encouraged me to do it? Love you!
if we never started blogging, we would never have been friends! so glad you started your blog 🙂 I really need to start baking with zucchini. these look yum
I know! And we’re coming up to 3 years now <3 Also, I was super surprised at home much I enjoyed using zucchini in baking. Definitely give it a go!
i’m so glad you hit publish! i remember you before that break too. Always loved you. loves spoons. love double chocolate. No layers needed, it’s perfect
I remember you before the break, too! <3 I honestly can't believe it's been that long.
I can’t even handle these brownies right now, oh my goodness.
Congratulations on the blogging milestone– you’re always posting such beautiful and delicious recipes, and I can’t wait to see what you’ll be coming up with next! 🙂
Thank you, Courtney!
Happy, happy, 4yr blogiversary, Amanda! Iam so so happy you stepped out of your comfort zone and hit and continue to hit publish! With your healthy recipes and candid, heartstring stirring posts, you have been such an inspiration to me. Luv ya, special lady … here’s wishing you many many more successful years of Running with Spoons!
Aww thank you so much, Shashi <3 I'm so glad that blogging made it possible for us to connect!
Happy Birthday Spoons!!😎😄😁 I totally get you on the whole starting blogging thing (I recently started one myself, so I’m at that point right now – and I’m really enjoying it!) Did the 4 years go quickly for you? These brownies look absolutely delicious, I LOVE how they incorporate zucchini too!😍 I hope you can find some time to celebrate and eat these delicious brownies (you can just scoff the whole lot – you deserve it after all the hard work you’ve put in over the last 4 years, making Spoons the wonderful place it is!!) I’ll be doing a little celebration dance and munching on these brownies over at this end, right along with you!😄
They went by super quickly, Katie! I actually though it was something like 2 or 3 years. It definitely didn’t feel like 4!