Fudgy Flourless Brownies

Prep Time 5 min Cook Time 45 min Serves 9 squares     adjust servings

These super moist and rich brownies are secretly healthy!


  • 2 cups shredded zucchini
  • 1 cup macadamia butter (or another nut butter)
  • 1 flax egg (I used a flax egg replacement)
  • 1/3 cup maple syrup
  • 2 tsp vanilla extract
  • 1 cup chocolate chips (I used Enjoy Life)
  • 3 T cocoa powder
  • 1 tsp baking powder


  1. Preheat oven to 350.
  2. In a food processor , combine all the ingredients and mix well.
  3. Pour the batter into a parchment lined pan. I used an 8x8 glass baking dish .
  4. Bake for 45 minutes.
  5. Let the brownies cool completely before removing them from the pan.
  6. Store them in an airtight container in the fridge.
  7. They should last 1 week in the fridge.
  8. You can also freeze them.


Recipe Notes

A few things to note: These brownies will almost seem like they are underdone. Once they have finished cooking,let them cool completely and put them in the fridge and they will firm up nicely. I used macadamia nut butter because I like the buttery texture and taste of it. If you want to use it, just take 2 cups raw macadamia nuts and blend them in the a blender or food processor. I used my Blendtec with the twister jar and it took only 2 minutes. You can also sub another nut butter if you wish. Store these in the fridge in an airtight container. I like to put a layer of parchment paper in between each brownie, so they don't stick together.

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