Ever found yourself torn between indulging your sweet tooth and sticking to something healthy?
Same here.
That’s exactly how this brownie recipe came to life—out of my need to sneak veggies into dessert without anyone noticing.
These brownies?
They’re rich, chocolatey, and packed with sneaky zucchini for extra nutrition. Plus, they’re grain-free, so perfect if you’re gluten-free or just trying to cut back on grains.
Tips for Success
- Maximize flavor: Use fresh, locally sourced zucchini and raspberries if possible. Fresh ingredients make a huge difference in taste.
- Nut butter options: No almond butter? No problem. Try peanut butter or cashew butter, but make sure it’s unsweetened.
- Vegan swap: Use a flax egg instead of a regular egg. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for 5 minutes before using.
Variations
- Nut-free: Swap almond butter for sunflower seed butter.
- Berry swap: If raspberries aren’t in season, swap them out for blueberries or chopped strawberries.
- Extra indulgence: Drizzle melted chocolate over the top once cooled for a fancy finish.
Serving Suggestions
Serve these brownies with a dollop of whipped coconut cream or a scoop of vanilla ice cream for a truly decadent treat. They’re also great on their own with a cup of coffee or tea.

Grain-Free Raspberry Almond Butter Chocolate Chip Zucchini Brownies
- Total Time: 35 minutes
- Yield: 12 brownies 1x
- Diet: Gluten Free
Description
Fudgy grain-free brownies made with almond butter, fresh zucchini, and raspberries for a nutritious twist on a classic treat. Perfect for gluten-free, paleo, or vegan diets with easy swaps.
Ingredients
- 1 cup shredded zucchini (squeeze out excess water)
- ¾ cup creamy almond butter (unsweetened)
- ⅓ cup pure maple syrup
- 1 large egg (or flax egg for vegan option)
- 1 tsp vanilla extract
- ¼ cup unsweetened cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup dark chocolate chips
- ⅓ cup fresh raspberries
Instructions
- Prep the zucchini: Shred it using the fine side of a grater. Once shredded, place it in a clean kitchen towel and squeeze out as much water as you can. This step is key—less moisture means fudgier brownies.
- Mix the wet ingredients: In a large mixing bowl, stir together the almond butter, maple syrup, egg, and vanilla until smooth and creamy.
- Add the dry ingredients: Stir in the cocoa powder, baking soda, and salt until everything is well combined. Fold in the shredded zucchini, making sure it’s evenly distributed.
- Add the extras: Gently fold in the dark chocolate chips and fresh raspberries. Be careful not to overmix so the raspberries don’t break apart too much.
- Bake: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper. Spread the batter evenly into the dish and bake for 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
- Cool and enjoy: Let the brownies cool completely before slicing. This helps them firm up and makes cutting easier.
Notes
Squeeze the shredded zucchini well to avoid excess moisture. Use a flax egg for a vegan-friendly version.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 160
- Sugar: 10g
- Sodium: 80mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg