These Gluten-Free Vegan Flourless Zucchini Brownies are a healthy brownie makeover recipe made with clean, real food ingredients. You'll love how easy it is to make these fudgy and ultra-chocolate plant-based brownies and that they contain no white flour, white sugar, eggs, butter, or oil!
Table of Contents
Here's Why This Recipe Works
My top 3 favorite reasons:
- Healthier Than Traditional Brownies
- Contains No Eggs, No Butter, No Oil, and No Flour
- Made With Clean, Real Food Ingredients
You can feel good about making this healthy, plant-based recipe because it's vegan, gluten-free, dairy-free, soy-free, egg-free, oil-free, paleo, has a nut-free option and contains no refined sugar.
"Feel good about what you eat..."
- Karielyn Tillman
Ingredients
Here are the clean ingredients I used to make this recipe. Try to buy organic if possible.
- Zucchini
- Almond Butter
- Maple Syrup
- Cacao Powder
- Enjoy Life Semi-Sweet Mini Chocolate Chips
- Vanilla Extract
- Ground Flax Seeds
- Water
- Baking Soda
That's it!
How To Make This Recipe: Step-by-Step Instructions
Before beginning, preheat the oven to 350 degrees.
Next, prepare an 8 x 8 baking dish lined with parchment paper, then set aside.
Step 1: Prepare the Zucchini
Firstly, you'll need to prepare the zucchini with two options:
- Grater - Peel and grate the zucchini with a grater. It should look like finely shredded coconut.
- Food Processor - Peel the zucchini and add to a food processor. Process until it is shredded but taking care to not overprocess.
Important Tip!
Make sure to squeeze as much liquid as possible from the shredded zucchini by hand or with a nut milk bag. If there's too much liquid in the zucchini, the brownies will be "soggy" and won't bake properly.
Step 2: Prepare the Flax Egg
Secondly, add the ingredients for the flax egg to a small bowl, whisk them together, then set aside.
Step 3: Prepare the Brownies
Thirdly, measure out and add all the ingredients for the brownies to a medium-sized mixing bowl.
Re-whisk the flax egg and add it into the mixing bowl.
Stir all the ingredients together until well combined.
Step 4: Add the Add-In
Fourthly, add the chocolate chip add-in and stir until evenly distributed.
Step 5: Bake the Brownies
Lastly, transfer the brownie mixture to the prepared baking dish and spread it evenly.
Bake at 350 degrees Fahrenheit for approximately 30-35 minutes, or until a toothpick comes out clean.
Allow the brownies to cool before slicing and serving.
Store in an air-tight BPA-free container.
Frequently Asked Questions
In my opinion, yes!
Here are some ingredients found in a traditional brownie recipe and a store-bought boxed version:
S.A.D. (Standard American Diet) Traditional Homemade Brownie Ingredients: ¾ cups cocoa, ⅔ cup butter, 2 cups white sugar, 2 eggs, 1 ⅓ cup flour, 12-oz pkg chocolate chips, ¼ teaspoon salt, ½ teaspoon baking soda, 1 teaspoon vanilla extract
S.A.D. (Standard American Diet) Pillsbury Brownie Classics Traditional Fudge Brownie Mix: Sugar, Flour Enriched Bleached (Wheat Flour, Niacin Vitamin B3, Iron, Thiamine Mononitrate Vitamin B1, Riboflavin B2, Folic Acid Vitamix B9), Soybeans Oil Partially Hydrogenated, Cottonseed Oil Partially Hydrogenated, Cocoa, Corn Starch, Salt, Flavors Natural and Artificial Baking Soda, Milk Non-Fat, Soy Lecithin
They contain dairy (eggs, milk + butter), white flour, white sugar and they're not vegan or gluten-free.
This healthier version is flourless, and 100% vegan + gluten-free.
No! You will be happy to know that they do not taste like zucchini at all!
It's like one of those "hidden veggie" recipes where you never know zucchini is in the recipe, but you get the extra nutritional benefits.
Zucchinis will vary in size, so I showed the measurement needed AFTER the zucchini has been shredded and squeezed of excess water.
Sometimes I've used 1-2 large zucchinis and sometimes I've used 4 smaller 7-inch long zucchinis.
I would suggest the following:
Large Zucchini: 2
Small Zucchinis: 4
You may end up with a little extra, but it's better to have a little too much than not enough.
You will need to use shredded zucchini for this recipe and most importantly, the excess water needs to be squeezed out before adding it to the other ingredients or the brownies will be soggy.
The required 1.5 cups of shredded zucchini needed for the recipe would be measured AFTER the water is squeezed out.
You would need 1-2 large zucchini to yield 1.5 cups of shredded zucchini after the water is squeezed out.
Yes! I have tested the recipe using sunflower seed butter as a substitute for almond butter to keep the recipe nut-free.
You many need to bake the brownies an extra 5 minutes or so and they will have the distinct sunflower seed butter taste, but they are still fudgy and held together well.
Make sure the brownies are completely cool before cutting and serving them.
If your sunflower seed butter is not runny or will not mix in with the other ingredients easily with a spoon, you can add all the ingredients (except the chocolate chips which need to be stirred in by hand) into a food processor and pulse 1-2 times to blend the sunflower seed butter in, taking care to not overprocess.
Karielyn's Expert Tips + Ingredient Substitutions
Here are some of my expert tips to make this recipe perfectly:
Zucchini. The zucchini can be prepared in two ways:
- Grater - Use a handheld grater to finely grate the zucchini. For example, it should have the texture of shredded coconut.
- Food Processor - Peel the zucchini then add to a food processor. Process until it is finely shredded.
However, whichever method you use, make sure to squeeze as much liquid from the zucchini as possible using a nut milk bag. Too much liquid in the zucchini will cause the brownies to be "soggy" and not bake properly. See "Notes" in the recipe section for more detail.
Flax Egg. This can be substituted with ⅓ cup of organic applesauce.
Almond Butter. Organic peanut butter is a good substitute - but is not paleo. In addition, I have tested organic sunflower seed butter which works as a nut-free alternative.
Cacao Powder. Can be substituted with regular cocoa powder.
Vanilla Extract. You can use either organic pure vanilla extract or 100% organic vanilla bean powder, in the same amount.
Chocolate Chips. I prefer to use semi-sweet mini chocolate chips, but regular-size chocolate chips would work as well.
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Gluten-Free Vegan Flourless Zucchini Brownies
Ingredients
For the zucchini:
- 1 ½ cup organic zucchini (peeled and finely grated)
For the flax egg:
- 1 tablespoon organic ground flax seeds
- 2 tablespoons water (filtered/purified)
For the brownies:
- 1 cup organic almond butter*
- ⅓ cup organic maple syrup
- ⅓ cup organic cacao powder
- 1 teaspoon organic pure vanilla extract
- 1 teaspoon baking soda
For the add-in:
- 1 cup Enjoy Life semi-sweet mini chocolate chips
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Prepare an 8 x 8 baking dish lined with parchment paper, then set aside.
Prepare the zucchini:
- Peel the zucchini then finely grate it or process it through a food processor.
- Take a handful of the grated zucchini at a time and squeeze it tightly in your fist to release as much water as possible. Another option is to use a nut milk bag to squeeze the excess liquid from the zucchini. This is very important and will keep the brownies from getting soggy.
- You will need to measure 1 ½ cups of finely grated zucchini AFTER squeezing the excess water for the recipe.
Prepare the flax egg:
- Add the ingredients for the flax egg to a small bowl and whisk together, then set aside.
Prepare the brownies:
- Add all the ingredients for the brownies (including the grated zucchini + flax egg to a medium mixing bowl and stir until well combined.
Add the add-in:
- Add the chocolate chip add-in to the brownie mixture and stir until they are evenly distributed.
Bake the brownies:
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake at 350 degrees for approximately 30-35 minutes, or until a toothpick or fork comes out clean.
- Allow the brownies to cool before slicing and serving.
- Store in an air-tight BPA-free container.
Recipe Notes
Nutrition Information
Copyright Notice
The notes, instructions, and photographs for this recipe are copyrighted material and are protected under the Digital Millenium Copyright Act (DMCA). They cannot be used legally without my written permission.
More Healthy Vegan Brownie Recipes
- No-Bake Vegan Cinnamon Brownies
- Flourless Peanut Butter Swirl Brownies
- Vegan Flourless Double Chocolate Avocado Brownies
- or my Real Food Vegan™ 14-Day Meal Plan Program with 42 plant-based vegan + gluten-free recipes made with clean, real food ingredients just like this one that you will love!
Lily Aaron says
Hi, I have tried this recipe and it taste amazing! I couldnt taste the zucchini at all,it tasted like normal brownies. Thank you for sharing the recipe!
Karielyn Tillman says
Hi there Lily! I'm so glad to hear that you enjoyed the recipe! My favorite recipes are the ones where you get a little extra nutrition from hidden veggies and never know they're in there as in this recipe.
Thanks for trying it out and for taking the time to let me know you liked it...I sincerely appreciate it 🙂
Rose says
Hi - I'm so looking forward to trying these. What size baking dish did you use? It looks like an 8x8 or 9x9?Thanks!!!
Karielyn Tillman says
Hi there Rose! I used an 8 x 8 baking dish for this recipe. Thanks for the question and I hope you enjoy the recipe! 🙂
Kate says
Hi! Should I measure 1.5 cups of shredded zucchini AFTER the water is squeezed out? Or before? That makes a big difference in the amount.
Karielyn says
Hi there Kate! It should be 1.5 cups of shredded zucchini AFTER the water is squeezed out. You would need to start with 1-2 large zucchini to yield 1.5 cups of shredded zucchini after the water is squeezed out.
Thanks for the question and I hope you enjoy the recipe! 🙂
Stephanie says
Do you think you could sub sunflower seed butter for the almond butter to make these nut free?
Karielyn says
Hi there Stephanie! I haven't tested the recipe using sunflower seed butter but I don't see why it wouldn't work as a substitute. If I needed to make it nut-free, I would definitely give it a try.
Thanks for your question and I hope you enjoy the recipe 🙂
Jeni A. says
I have these in the oven right now and they sure do smell delicious!! One question -- you wrote "if using a flax egg..." but there is no regular egg in the recipe. Just wanted to see if it called for this or not 🙂 . Can't wait to enjoy these! And I'm loving your posts!
Karielyn says
Hi there Jeni! For an egg replacement, you can make these with either the applesauce (which I listed in the ingredient list) or with a flax egg (which is in Tip #2 right above the recipe) and either will work fine.
Thank you for the question and I am so glad to hear you are finding recipes you'd like to try...makes me so happy 🙂
Patricia says
Karielyn, my daughter turned me on to these brownies! Everyone in the family loves them...even my 5 year old grandson! However, you say to bake them for 30-35 minutes. We find that it takes about 1 1/2 hours. We prepared the brownies just the way it is written. Any suggestions as to why it takes so much longer? Thanks a bunch!
Karielyn says
Hi there Patricia! I'm so glad to hear that everyone enjoyed them! One important thing with this recipe, is you need to make sure you squeeze as much liquid out of the grated zucchini as possible. Squeeze it and then squeeze it some more! The extra liquid may be taking them longer to make.
Since this is an important step, I updated the recipe to reflect it, so thank you for pointing that out.
Also, they also set or firm a little bit after you let them cool completely.
Hope that helps and thanks for your question 🙂
Christina Schaddach says
The brownies sound delicious and easy enough to make. 🙂 Living in South Africa we do not work with cup measurements and wonder if you could give me the conversion to gram. Thanks so much.
Karielyn says
Hi there Christina! Hello all the way over in South Africa! I've added a conversion feature to the recipe - if you look right under the ingredient list there is an orange link to click and it will automatically convert the measurements for you!
Thanks for the question and I hope you enjoy the recipe 🙂
Mom says
I am hoping to make this tonight but find the recipe a bit confusing since it mentions using a flax egg in the directions, but not in the ingredient list. Is this if people wanted to sub a flax egg for the applesauce?
Also, I have never tried a brownie recipe with cinnamon or nutmeg before so I'm not sure how our palate's will respond to that. Can I leave them out or are they essential? Thanks!
Karielyn says
Hi there! Sorry for the confusion on the instructions. There are several different egg-free options you can use in this recipe. You can use either the flax eggs or the applesauce, whichever you prefer (see all options in Tip #2).
The original recipe calls for cinnamon/nutmeg, but I actually prefer to make it without the cinnamon/nutmeg, so you can definitely leave it out as it's just for flavor. However, I really like adding the vanilla extract (or vanilla bean powder 1/2 teaspoon).
Thanks for the question and I hope you enjoy the recipe!! 🙂
Kat says
I am all out of syrup & don't have agave, could I use honey?
Karielyn says
Hi there Kat! Yes, you can definitely use honey!
Thanks for the question and I hope you enjoy the recipe 🙂
Laura says
I can't wait to try this! It's basically a guilt-free dessert. Have you ever tried them with chocolate protein powder?
Karielyn says
Hi there Laura! Oh yum...I never thought about adding chocolate protein powder but I bet that would be good, and add extra nutrition!
If you try it out, I'd love to know how they tasted 😉
Katie says
What could I use in place of the almond/peanut butter for someone with nut allergies?
Karielyn says
Hi there Katie! I haven't tried this but if I were to try to make them without a nut butter, I would use sunbutter (sunflower seed butter) as a replacement. I don't know for certain if it would work but it has a similar texture and the flavor is pretty neutral so it would be the most similar replacement.
If cashews aren't a no-no, I would try the cashew butter before the sunflower butter, as I've used it before as a peanut butter/almond butter replacement in similar recipes and it worked fine.
I hope that helps and that you are able to enjoy the recipe 😉
Julia says
Thank you so much for this amazing recipe!! I made these yesterday, replaced half the almond butter with cashew butter cos I didn't have enough of either 😉 , the maple syrup with agave and the apple sauce with plain yogurt and they turned out to be delicious! First time I tried zucchini brownies, will definitely make yours again! 🙂
Thanks and greetings from Germany
Karielyn says
Hi there Julia! First of all...hello to you over in Germany! Second, I'm so glad to hear you enjoyed the brownies and I ~love~ the substitutions you made!
Thanks for trying out the recipe and for taking the time to let me know you enjoyed it...I really appreciate it 😉
Playfulcake says
Thank you for this sweet recipe! My brownies are in the oven and I can wait to try them. I used sunflower butter as my little one has a nut allergy. Figured it would be a great alternative for people with allergies and thought I might share 🙂 happy baking
Karielyn says
Hi there! I hope you enjoyed them and thanks for sharing the tip about the sunflower butter as a substitute...that was a great idea!
Thanks so much for trying out the recipe 😉
Usnea says
Holy moly this is finally going to happen!!! The only thing is I dont have enough peanut butter...but..... I have cashews!I think im going to make a cashew butter and replace the peanut butter. I'm super excited and cant wait to update with the results.
Karielyn says
Hi there Usnea! You might could try almond butter. I've made other "flourless" cookies and brownies with homemade almond butter and it worked really good.
I'd love to know if the cashew butter works though..I ~love~ cashew butter!
Hope you enjoy the recipe 😉
Usnea says
These are sooo good just like everyone says! I made the cashew butter by soaking them a few hours, drained and squeezed excess water out. Then blended it w a lil raw honey and amazing. Super hard not to eat it straight up. I also had to use yellow squash since that's what we had. I also squeezed out as much of the water as I could from the squash, and mixed the rest as directed. Next time im going to dehydrate the cashews a little before making the butter to get some more water out. The cooking time was way longer and oh so painful to wait lol just wondering, is there a difference in baking science when using almonds? My partner is allergic to almonds, pecans, and walnuts, so we usually just replace with cashews and macadamia... not a bad option really. just wondering if the fat content and such makes a huge diff in the outcome.
Karielyn says
Hi there Usnea! I'm so glad these got the seal of approval lol! And thanks for sharing your tip about the cashew butter working (I ~love~ cashew butter!)...that's good to know.
I don't think there is any particular reason for using the almond butter (as opposed to peanut butter, cashew butter, etc) because I've made other flourless desserts and cookies and they worked with other nut butters.
I still, for the life of me, cannot figure out how you add almond butter/peanut butter/cashew butter in place of regular flour and still have a moist, delicious dessert...it's almost like magic!
Thanks for trying out another recipe and for letting me know you liked it 😉
Tania Thompson says
Wonderful recipe! Just came out of the oven and almost devoured by my family. I used pureed dates instead of the maple syrup. So very chocolatey and sweet. Thank you!!!
Karielyn says
Hi there Tania! I'm so glad to hear everyone enjoyed them and loved the pureed dates idea...thanks for sharing that!
Thank you for trying out the recipe and for taking the time to let me know you liked them 😉
Susan says
OMG... I just had one of those aha moments! I'm gonna try to make this nut and legume free! by using coconut butter!!! YEA!!!! 😀 Ill let you know once I try it 😉 Thank you for the inspiration 🙂
Karielyn says
Hi there Susan! I would have never thought of using coconut butter but I sure do hope that works because I always wish I had other options or substitutions for my nut-free readers...that would be great!
I hope you stop back by to let me know how it comes out 😉
Joseph says
My mom has actually made a mock apple pie from zucchini (instead of apples) that tasted so much like apple pie that if I hadn't known it was a mock apple pie I wouldn't've known any better....it was delicious
I stumbled across this looking for a good flourless vegan brownie recipe and I might add this one to the list (though I'm actually looking for one that takes a vegan Irish stout cuz one lady at the massage school I go to wants me to make Guinness brownies for the next pot luck and I'm looking for a variation that fits most diets like vegan, gluten-free, and nut-free)
this one could be made nut-free with a product I've seen called "NoNutz" which is a PB substitute made from roasted brown peas (albeit one without salt so on its own its kinda bland but might go well in recipes)
Karielyn says
Hi Joseph! Thanks for the story about your mom's apple/zucchini pie...that actually sounds like a really good idea!
I have never come across the "NoNutz", but that would certainly be a perfect substitute for a nut-free option.
Thanks for the ideas and I hope your brownies are a hit at your potluck 😉
Julie says
Thank you, thank you for posting this recipe!! My grandson is gluten, soy, dairy, egg free, so it's difficult finding treats for him. I've been looking for a decent brownie recipe for years. Every recipe I tried was terrible, but this recipe is actually good! I found that it's best to wait for hours or overnight to eat them. They freeze well, too. So I can make a pan, cut them up, the freeze them for when my grandson comes over. He's denied so many things, so he'll be thrilled to eat these.......
Karielyn says
Hi Julie! I'm so glad to hear you found something that you can make for your grandson to enjoy! What an awesome grandmother you are for taking such care and effort to make him healthy treats 🙂
I don't know if he can have peanut butter or not, but I just posted another flourless, gluten-free, grain-free, vegan, dairy-free and no refined sugar brownie recipe you might could try too: https://thehealthyfamilyandhome.com/flourless-peanut-butter-swirl-brownies/ I've been making a batch of it almost every other day because it's so good.
Thank you for letting me know how much you enjoyed them and it just makes my day to hear that they will make your grandson happy 😉
kelli may says
I made this today and it is amazing! YUM YUM YUM!!! Thanks for sharing! Blows me away that there's no flour in it:-/ ~Kelli
Karielyn says
Hi Kelli! Thank you, this recipe is one of my favorites!
As many times as I make these, everytime I take them out the oven and eat one, I say the same thing "I can't believe these don't have flour in them!" lol
It's amazing how they end up tasting just like a moist brownie with no flour.
If you like these, I have another flourless recipe coming up this week that you will LOVE!
Thanks for trying out the recipe and I'm glad you enjoy the brownies 😉
Mary says
If I use applesauce - how much?
Karielyn says
Hi Mary! That would be 1/3 cup organic applesauce.
I'm updating the recipe to reflect that now.
Thanks for the question 😉
Anna-Lynn says
I'm trying these right now...do you squeeze out some of the moisture from the grated zucchini or throw it in as is? I am worried there may be too much moisture and they won't properly bake or set up.
Thanks!
Karielyn says
Hi Anna-Lynn! Yes, you should squeeze out any extra liquid/water from the zucchini to prevent them from becoming soggy.
You can either squeeze a handful of the grated zucchini in your fist to squeeze out the liquid/water or use a nut milk bag to squeeze it out.
I don't know how this flourless recipe magically transforms into a moist, gooey-chocolate dessert, but it does lol!
Thanks for trying out the recipe and I hope you enjoy them 😉
Anna-Lynn says
I'm making a double batch this time, mostly because I'm bringing them to my best friend's house and I still want to eat most of the pan..haha...I literally make these at LEAST once a week for my family. Not only is this the best flourless brownie recipe I've ever tried, it's the best brownie PERIOD that we've ever had. And so easy to make!! I did find that I squeezing a bit of the liquid from the zucchini made them come out perfectly, my grater grates it so fine that it's a squishy mess, not like the nice coconut-flake-like zucchini like your picture shows. So if anyone else has a grater like mine that does it super fine, I found that removing some of that moisture really made a difference and they were perfectly gooey. 🙂
THANK YOU SO MUCH!!!!!
Karielyn says
Hi Anna-Lynn! Thanks for sharing your tip!
I remember back in the day when I used to buy the horrible brownie mixes in the box and now thinking back at how sickingly sweet they were and the ingredient list just makes me cringe.
This is my favorite brownie recipe too and I especially love it because I can enjoy it with my family because it's flourless/grain-free.
I am so glad that you like them...it just makes my day 😉
Marilyn says
I used ground flax and water as the egg replacer, and I replaced half of the agave with maple syrup and 1/2 tsp of Now Better Stevia. They were good but I don't recommend the stevia, it's all I can taste now. I also used crunchy peanut butter, that made them really nice.
Thank you for the recipe!
Marilyn says
I meant that I didn't use agave at all:o)
Karielyn says
Hi Marilyn! Thanks for sharing your substitution tips!
I've eliminated using agave nectar in all of my recipes now so I need to go back through some of my older ones and re-test them using an alternative sweetener. I'm glad to know that the maple syrup worked in this one.
I've only tried powdered Stevia once and didn't like it but may try the liquid version.
Thanks again for sharing and for trying them out 😉
Rebecca says
They were amazing. I couldn't taste the zucchini at all & the kids are none the wiser! Thank you!
Karielyn says
Hi Rebecca! I'm so glad your family liked them...especially the kids!
Isn't it amazing how that "secret" ingredient can be in there and you can't even tell?
Thanks for taking the time to leave me feedback on how they did 🙂
Rebecca says
I'm so glad I found your blog! I'm going to be super busy over the weekend baking up a storm!
Karielyn says
Hi Rebecca! I'm so glad you found some recipes here that you'd like to try!
I was actually going to make these Zucchini Brownies this weekend for my dad who's coming into town to visit.
I'll be thinking about you when I make them lol! 🙂
Aimee B. says
I am so thankful to have found your blog and this recipe in particular. My hubby requested brownies, but I didn't have even 1 teaspoon of flour, so I decided to search the internet and came across your recipe for flourless brownies. I just so happened to have one zucchini left, which allowed me to halve the recipe. My hubby despises zucchini, so I was a little worried. My kids and I tried one and they couldn't believe there was zucchini in them. The real test came when my hubby came home. I have him one. He made the sound I always wait for... Mmmmmmmmm! I told him the secret ingredient and he was beyond shocked. He told me I could make these ANY time, lol! As a matter of fact, he requested them today, so there is a batch cooling on my counter as I type this. These are truly amazing and I just have to thank you SO much for this lovely recipe. I actually like these more than regular brownies, or at the very least, just as much. I served mine with vanilla soy ice cream and homemade strawberry sauce, sooooooo good! It is going in our favorites. Thank you, thank you, thank you!! <3
Karielyn says
Hi Aimee! Wow...that just made my day! I am so happy to hear they were a hit with your family. I know how hard it can be trying to please everyone (especially husbands!) as well as trying out a new recipe lol.
I was very surprised myself when I first made them at how moist and chocolate-y they were and couldn't believe they were so good without flour.
And the non-dairy ice cream and strawberry sauce...oh my gosh I will definitely try that next time!
Thank you so much for trying the recipe and leaving feedback, I really appreciate it 😉
Katy @ Katy's Kitchen says
That's funny, my family gets suspicious too with adventurous add-ins to baking! I hide the recipes now and do the big reveal after they've tasted it. I would love to try these, not a huge fan of zucchini cake but I can def get on board with brownies!! Love zucchini bread and chocolate so…..yum!
Karielyn says
Hi Katy! Yes! And believe it or not, the ingredient I sneak in and surprise them with the most is coconut oil! They always ask "does this have coconut oil in it?" lol
I have never tried zucchini cake or muffins, but that may be next!
Thanks for stopping by 😉
Amber says
Looks good! Can I use applesauce instead of egg replica?
Thanks!
Amber
Karielyn says
Hi Amber! I made a batch this afternoon to see if the applesauce would work and I think it will do fine.
They seemed to be a little softer and a little more "fudge-y" than with the egg replacer. They are already a really soft and "fudge-y" brownie as opposed to cake-like because of when the chocolate chips melt (this is a good thing!). You will need to make sure they cool off completely before cutting or serving because they are super soft right out of the oven.
If you need these for a special event like a bake sale or something, they might not hold up as well as a traditional brownie.
But if they are just to eat at home (or right out of the baking pan like I do!), they will serve the purpose of a healthy, gluten-free chocolate treat!
Thanks for the question and I hope you enjoy them if you make them 🙂
Brandy says
I made these with applesauce instead of an egg replacer and it was delicious! It was definitely more fudge-y than brownie-y. However, I made mine in a muffin tin (because I couldn't find my brownie pan) and they held up really well! Delicious!
Karielyn says
Hi there Brandy! I'm so glad to hear you enjoyed them and that the applesauce worked well. And I love the idea of making them in muffin tins too!
Thanks for trying out the recipe and for taking the time to let me know you liked it...I really appreciate it 🙂
carmen says
hi karielyn, what can i use instead of egg replacer. i havent seen it in south africa.
Karielyn says
Hi Carmen! You can use a "flax egg" which is just ground flaxseed + water. Take 1 tablespoon of ground flaxseed and add 2 tablespoons of water and whisk it briskly. That is the equivalent of 1 regular chicken egg.
If you can't find ground flaxseed, you can grind your own with a coffee grinder. That's what I do to make sure it's always fresh.
Thanks for your question and I hope you enjoy them 🙂
Rebecca says
I tried these today and they turned out so well! I took them out a bit early partly because they seemed to be baking fast, partly because I couldn't wait any longer! They are SUPER chocolate-y and absolutely delicious! I think next time I make them, I may try adding even more zucchini and possibly some chia seeds. 🙂
Karielyn says
Hi Rebecca! I'm so glad you liked them! Hmmm...I never thought about adding the chia seeds but I bet that would be good not only to add extra nutrients but it would give them a little crunch too. Great idea! 😉
Talaia says
I love zucchini muffins so I will have to try this! Yum!
Karielyn says
Yes, you just can't go wrong when there's chocolate involved! lol I've never had zucchini muffins...I may have to try those next 🙂