Close up image of a stack of three of The BEST Gluten-Free Vegan Flourless Zucchini Brownies between aqua napkins on a white surface

Gluten-Free Vegan Flourless Zucchini Brownies

These plant-based 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 them and that they contain no white flour, white sugar, eggs, butter or oil!
{ Plant-Based | Vegan | Gluten-Free | Dairy-Free | Egg-Free | Soy-Free | Grain-Free | Oil-Free | Flourless | Paleo-Friendly | No Refined Sugar }
4.97 from 29 votes
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Prep Time: 10 minutes
35 minutes
Total Time: 45 minutes
Yields: 16 brownies
Calories : 180


For the zucchini:

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

For the flax egg:

  • 1 tablespoon organic ground flax seeds
  • 2 tablespoons filtered/purified water

For the brownies:

  • 1 cup organic almond butter
  • 1/3 cup organic maple syrup
  • 1/3 cup organic cocoa powder
  • 1 teaspoon organic pure vanilla extract*
  • 1 teaspoon baking soda

For the add-in:

  • 1 cup Enjoy Life semi-sweet mini chocolate chips**


Prepare the zucchini:

  • Peel the zucchini then finely grate it or process it through a food processor.
  • You will need to measure 1 1/2 cups of finely grated zucchini for the recipe.
  • Take a handful of the grated zucchini at a time and squeeze it tightly to release as much water as possible. This is very important and will keep the brownies from getting soggy.

Prepare the flax egg:

  • Add the ingredients for the flax egg to a small bowl and whisk together. Set aside.

Prepare the brownies:

  • Add all the ingredients for the brownies (including the grated zucchini + flax egg to a medium-sized 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 inspired by and slightly altered from:
Vanilla Extract: You can use either organic pure vanilla extract or 100% organic vanilla bean powder, in the same amounts.
Chocolate Chips: I prefer to use Enjoy Life semi-sweet mini chocolate chips, but if you can also use regular-sized chocolate chips as well.
Zucchini: After peeling the zucchini, you can finely grate it with either a grater or a food processor. You will need to measure 1 1/2 cups of finely grated zucchini for the recipe. Make sure to squeeze out as much liquid from the zucchini before adding it to the brownie mixture or the brownies will be "soggy".  I use a nut milk bag to get approximately 1/3 cup of liquid squeezed from the fresh zucchini.
Flax Egg: Can be substituted with 1/3 cup organic applesauce.
Almond Butter: Can be substituted with organic peanut butter (not paleo) or organic sunflower butter.
Cacao Powder: Can be substituted with regular cocoa powder in the same amount.


Serving: 1svg | Calories: 180kcal | Carbohydrates: 17g | Protein: 4g | Fat: 12g | Cholesterol: 2mg | Sodium: 79mg | Fiber: 3g | Sugar: 12g | Calcium: 81mg
Recipe Author: Karielyn Tillman
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