Paleo Zucchini Brownies

Your tastebuds will never believe these fudgy, chocolatey Paleo Zucchini Brownies are made with a culinary vegetable! But, alas, they are! Shredded zucchini, maple syrup, and coconut sugar come together for an indulgent paleo brownie recipe! Top with chopped nuts, paleo chocolate pieces, or flaky sea salt! {Paleo}



Dry ingredients:

  • 1/2 cup cocoa powder
  • 2 tablespoons coconut flour
  • 2 tablespoons tapioca flour
  • 1/2 cup coconut sugar 
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon sea salt

Wet ingredients:

  • 1 cup zucchini, shredded/finely chopped and drained
  • 1 egg
  • 1/2 cup almond butter or other nut butter of choice
  • 1/4 cup maple syrup
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon vanilla

Optional mix-ins: Approximately 1/2 cup chopped nuts or paleo dark chocolate pieces, chocolate chips, or carob nibs.


  1. Set oven to 350 degrees. Grease a 9×9 baking dish and line with parchment that has been cut to size. Set aside.
  2. Place shredded zucchini on a thin dishtowel (thick paper towels and napkins will also work), fold the towel over, and, using the heel of your hand, begin pressing on the zucchini in multiple places to extract the excess water. Repeat several times. Then gather the corners of the towel together and, standing over a sink or bowl, ring out remaining water from the zucchini. Set zucchini aside. If available, place the zucchini on a fresh, dry towel to continue draining any water that may still remain.
  3. Combine the dry ingredients in a small mixing bowl, whisk together with a fork, and set aside. In a medium-sized mixing bowl, whisk the wet ingredients together with a fork and pour the dry ingredients into the wet ingredients. Stir until evenly combined. Fold in optional mix-ins such as chopped nuts, chocolate chips, or carob nibs.
  4. Pour the batter into the parchment-lined baking dish and bake for 28-30 minutes. For best results, rotate the dish once during baking. Remove from oven and set on the counter to cool for 10-20 minutes. Using the sides of the parchment paper, lift the brownie batch out of the pan, set on the counter or on a cutting board, and continue to cool another 5-10 minutes.
  5. Cut into squares, serve, and ENJOY! Store brownies in an airtight container for 2-3 days.


    • Make sure to extract as much of the zucchini’s moisture as possible before making the brownies. The extra effort on the front end will yield better brownies on the backend!
    • Line the baking dish with parchment. The parchment paper will help prevent the brownies from burning or sticking to the pan and will also make it easier to pull the brownies out of the pan once they have cooled.
    • Let the brownies cool before serving. These brownies will be soft when they first come out of the oven and will fall apart if sliced too soon.
    • If baking in an 8×8 baking dish, then plan for a longer cook time – about 30-35 minutes or until a toothpick placed in the center of the brownies comes out clean (or mostly clean, as these brownies have a slight crumble to them.)
    • To cut the brownies into squares, use a plastic knife and you should have fewer brownie crumbles stick to it.