Grain Free Raspberry Almond Butter Chocolate Chip Zucchini Brownies
Prep time
Cook time
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Flourless zucchini brownies with a swirl of raspberry jam and warm chocolate chips. No one can tell there's zucchini in them!
Cuisine: Brownies, Bars, Grain Free, Paleo, Gluten Free, Dairy Free, Healthy
Serves: 16 brownies
  • 1 1/2 cups shredded zucchini
  • 2/3 cup creamy almond butter
  • 1 egg
  • 1 1/2 tablespoons coconut oil, melted and cooled
  • 1 teaspoon vanilla extract
  • 1/4 cup pure maple syrup
  • 1/2 cup good-quality cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt (only if your almond butter isn't salted)
  • 1/2 cup chocolate chips, divided
  • 3 tablespoons low sugar raspberry jam
  • Raspberries for garnish, if desired
  1. Preheat oven to 350 degrees F. Grease 8x8 inch pan with nonstick cooking spray.
  2. Squeeze zucchini of excess moisture with a paper towel.
  3. In a large bowl, mix together zucchini, almond butter, egg, coconut oil, vanilla and maple syrup until smooth in consistency. Add cocoa powder, baking soda and salt. Mix until just combined. Stir in about 1/2 of the chocolate chips. Pour batter into prepared pan. Spoon jam by teaspoonful onto the top of the batter then take a knife and swirl the jam into the batter a few times.
  4. Bake for 20-25 minutes or until toothpick inserted into the middle comes out almost clean. Remove brownies from oven and transfer pan to a wire rack to cool.
  5. Place remaining chocolate chips in a small saucepan over low heat. Stir chocolate until completely melted then drizzle over the top of the brownies. I like to also sprinkle mine with a little sea salt but it's up to you. Cut into 16 brownies
You can use dairy free chocolate chips, if desired
Nutrition Information
Serving size: 1 brownie (based on 16) Calories: 145 Fat: 9.8g Carbohydrates: 12.6g Sugar: 9.3g Fiber: 2.2g Protein: 3.7g
Recipe by Ambitious Kitchen at