Mexican Chocolate Zucchini Brownies (v&gf)

While I'm not a fan of trying to make healthy versions of yummy things, these brownies are a game changer. I've always loved chocolate zucchini cake, but the kind with all of the flour and sugar and butter is all I've known. I saw a version of this recipe online and decided to tweak it a bit and add some spice and voila! Brownies! 

These brownies have great texture and even my husband could not taste any zucchini or "healthy" ingredients. They are chewy, have a good crumb, and actually taste like chocolate. The chocolate chips add an awesome level of deliciousness! The key is how you shred the zucchini. I used a very fine grater (I tried the microplane first and realized it would take a week to grate the zucchini this way!) and it worked great! Grating the zucchini is literally the hardest thing in this recipe. Try these today!!!


  • 1 cup almond butter (I used raw, but any will work)

  • 1 1/2 cup zucchini (peeled and finely grated)

  • 1/3 cup maple syrup

  • 1/3 cup cacao powder

  • 1/3 cup applesauce (unsweetened)

  • 1 teaspoon ground cinnamon

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon cayenne pepper

  • 1/2 teaspoon ground nutmeg

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 1 cup chocolate chips (v/gf)


1. Peel and grate the zucchini.

2. Put the rest of the ingredients into a bowl. Stir together until all ingredients are incorporated.

3. Pour mixture into an 8 x 8 baking pan lined with parchment.

4. Bake at 350 degrees for 35-40 minutes or until a toothpick comes out clean.

5. Eat all of the brownies.