Chocolate zucchini brownies are deeply chocolatey, incredibly moist, and utterly satisfying. They’re naturally dairy-free, grain-free, and free of refined sugar, and when paired with a bright raspberry sauce they become truly unforgettable. Ideal for Passover or any time you crave a healthier chocolate dessert.
This post was updated from the original that was published on April 4, 2017.
Lightening up chocolate desserts doesn’t mean sacrificing flavor. These zucchini brownies prove you can enjoy a rich, indulgent treat while sticking to clean-eating principles—no dairy and no refined sugar. The shredded zucchini keeps the brownies tender and moist, and almond butter adds a satisfying depth and richness. The optional raspberry sauce brightens the whole dish and balances the chocolate beautifully.
If you need a vegan option, there’s an easy swap so everyone can enjoy them—brownies are for sharing!
Chocolate always delights guests and family, and adding zucchini boosts the nutrition without changing the luscious texture. These brownies are a great choice when you want a dessert that feels indulgent but is made with mindful ingredients.
Need help with substitutions?
- Nut allergies: substitute sun butter for almond butter.
- Vegan: replace eggs with a flax “egg” (1 tablespoon ground flax + 3 tablespoons water; let sit 5 minutes before using).
- No zucchini? Use yellow squash in the same amount.
- No dark chocolate chips? Chop a 3-ounce bar of dark chocolate by hand.
Making almond butter from scratch
For Passover or to avoid refined oils, homemade almond butter is simple and superior to many store-bought options. About 12 ounces of raw almonds yields roughly 1 cup of almond butter. Toasting the almonds enhances their flavor: spread them on a rimmed baking sheet and bake at 350°F for 5–7 minutes until lightly browned.
Transfer the toasted almonds to a food processor and blend, scraping down the sides as needed, until creamy. Depending on your processor, this takes 5–8 minutes. I keep my almond butter plain so it can be used in savory and sweet recipes alike, but you can add variations like a pinch of coarse sea salt, a tablespoon of maple syrup or honey, two dates, or a tablespoon of cocoa powder during processing.
Raspberry Sauce
Use fresh or frozen raspberries to make a simple, naturally sweet sauce. Blend raspberries with a Medjool date and a splash of water until smooth. I usually make a double batch because the sauce is excellent drizzled over pancakes, swirled into oatmeal, or paired with other treats like tahini brownies.
Chocolate Zucchini Brownies for Passover
Traditional Passover desserts were once limited, but these brownies offer a chocolatey option that fits Passover needs when made with Kosher-for-Passover ingredients. Their rich chocolate flavor and tender crumb make them a welcome addition to any holiday table—or everyday dessert rotation.
More delicious zucchini recipes
- Zucchini Bread
- Stuffed Zucchini
- Zucchini Pizza Bites
- Zucchini Fritters
- Zucchini Soup
📖 Recipe
Chocolate Zucchini Brownies
Ingredients
Brownie
- 2 small zucchini (about 1½ cups shredded)
- 1 cup almond butter*
- ⅓ cup maple syrup or honey
- ¼ cup cocoa powder
- 2 large eggs* (or flax egg for vegan)
- 1 teaspoon vanilla
- 1 cup dark chocolate chips**
Optional Raspberry Sauce
- 1 cup raspberries (fresh or defrosted frozen)
- 1 Medjool date
- 2 Tablespoons water
Instructions
- Preheat the oven to 350°F. Line a 9 x 9-inch baking dish with unbleached parchment paper.
- If making almond butter from scratch, prepare it first and set aside (see notes).
- Shred the zucchini using the shredding disc of a food processor or the large side of a box grater; set aside.
- In a large bowl, combine the almond butter, maple syrup, and eggs (or flax egg) and mix until smooth. Stir in the cocoa powder, then fold in the shredded zucchini and chocolate chips until evenly distributed.
- Pour the batter into the prepared pan and bake 40–45 minutes, until the center springs back lightly or a toothpick comes out mostly clean. Do not overbake—the brownies should remain moist. Cool completely, then refrigerate or freeze briefly for easier slicing.
- Prepare the raspberry sauce by blending raspberries with the date and water until smooth.
- Serve the brownies with the raspberry sauce and garnish with fresh raspberries if desired.
Notes
*12 ounces of almonds yields about 1 cup almond butter. For deeper flavor, toast almonds at 350°F for 5–10 minutes before processing. Process in a food processor until smooth, scraping down sides as needed (about 5–8 minutes).
*For a vegan version, replace each egg with 1 tablespoon ground flax mixed with 3 tablespoons water; let sit 5 minutes before using.
**If dark chocolate chips are unavailable, coarsely chop a bar of dark chocolate.
Nutrition
Nutrition estimates were calculated using online tools. For the most accurate results, calculate nutrition with the specific ingredients you use.