Flourless Zucchini Fudge Brownies

Flourless zucchini fudge brownies made with sweet potato, cocoa powder, pure maple syrup, and almond butter. This healthy brownie recipe is grain-free, gluten-free, paleo, and super delicious!

Flourless  Zucchini Fudge Brownies

I’m constantly in hot pursuit of healthier brownie recipes, because let’s face it: girl LOVES her brownies but has a difficult time limiting her intake to just one. 

So the cleaner fudge brownie saga continues with these flourless zucchini fudge brownies – made oil-free, refined sugar-free, dairy-free, AND FLOURLESS.

The key to making these brownies flourless is using mashed cooked sweet potato, almond butter, and egg. This combination is what replaces the flour! You can see the Recipe Adaptations section below for alternatives to the sweet potato and almond butter.

Using pure maple syrup and a chopped up dark chocolate bar for sweetening, these brownies turn out tasting like a rich hunk of dark chocolate brownie lovin! If you prefer your brownies on the sweeter end, consider using semi-sweet chocolate chips instead of a dark chocolate bar, and add 3 tablespoons of coconut sugar.

Flourless  Zucchini Fudge Brownies

How to Make Flourless Zucchini Fudge Brownies:

Steam, boil, or roast a small sweet potato (you’ll need ⅔ cup of mashed sweet potato). I boil mine in a pot of water for 15 to 20 minutes, until it’s very soft.

Preheat the oven to 350 degrees F and line an 8” x 8” baking pan with parchment paper.

Once the sweet potato is cooked, allow it to cool enough to handle. Once cool, mash the sweet potato and measure out ⅔ cup. Transfer the mashed sweet potato to a mixing bowl.

Add the almond butter, egg, pure maple syrup, and vanilla extract. Whisk together with an electric mixer or by hand until creamy.

Add the cocoa powder and sea salt and stir well until combined. Stir in the grated zucchini and chocolate chips/chunks.

Transfer batter to parchment-lined baking pan and smooth into an even layer. Bake 30 to 35 minutes, or until brownies are cooked through. 

Allow brownies to sit at least 15 minutes before slicing and serving.

Flourless  Zucchini Fudge Brownies

Recipe Adaptations:

  • Replace mashed sweet potato with mashed banana
  • Use your favorite nut butter – peanut butter and cashew butter work great!
  • For sweeter brownies, add 3 tablespoons of coconut sugar and use semi-sweet chocolate chips instead of a chopped dark chocolate bar.
  • Make these vegan by replacing the egg with one “flax egg” (1 tbsp ground flax seed + 3 tbsp water, mixed together and sit for 15 minutes to thicken).
  • Add 1/3 cup chopped nuts and/or dried fruit.

If you enjoy brownies, you’ll also love:

  • Paleo Vegan Fudge Brownies 
  • Fudgy Keto Brownies 
  • Paleo Pumpkin Brownies 
  • Paleo Sweet Potato Fudge Brownies


My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make these grain-free zucchini fudge brownies, please feel free to share a photo and tag @TheRoastedRoot on Instagram!

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