These Paleo Zucchini Blender Brownies are thick, chocolatey, sweet, fudgy, moist, and airy all at the same time. You won’t be able to taste OR see the zucchini in these brownies at all—making them the perfect sinless snack or dessert for your kids … and ANYONE else! These clean-eating brownies are gluten-free, dairy-free, refined sugar-free, grain-free, oil-free, and have a vegan option!
No matter the reason, there will always be a time when you need a thick, chocolatey, indulgent brownie—why not make it sinless? 😏 These Paleo Zucchini Blender Brownies are the answers to all of your brownie prayers. They’re one of those magically sinless recipes I rave about! ✨💖✨
Wanna know why?
Because you can’t see or taste the secret healthy vegetable of zucchini in these at all! It’s craziness, but it’s also absolute deliciousness. 😋
Zucchini is known for its:
- Low calories and carbohydrates (who doesn’t love zoodles?)
- High source of antioxidants
- High amounts of vitamin c and b vitamins
- Anti-inflammatory properties
- Ability to lower cholesterol
- High amounts of potassium
- Healthy digestion capabilities, due to high amounts of electrolytes, hydration, nutrition, and anti-inflammatory properties
- Ability to maintain eye health
- It might also balance thyroid and adrenal gland function
Zucchini is just one of the many super wholesome ingredients in these Paleo Zucchini Blender Brownies. 💪🏼We can’t forget raw cacao powder, dark chocolate, Medjool dates, maple syrup, almonds (flour/butter), and unsweetened applesauce.
The zucchini and applesauce are responsible for making these brownies extra moist and knocking out ALL of the oil for this recipe by the way. 👊🏼👍🏼 The applesauce also adds some natural sweetness. 😌
Basically, what I’m trying to say is, these Paleo Zucchini Blender Brownies are the cure all! 🙌🏼 Whether you’re feeling down, celebrating (perfect for birthdays and holidays!), wanting a pre/post workout boost, trying to get more vegetables in for your kids (and/or yourself 😆), or just craving a delicious snack or dessert these are the brownies for you! 😉
Remember how I said I write all my sinless creations down on little yellow notepad papers with red pen, and how I store them in a file? Well, two years ago, this was the first recipe I wrote down and stored in my green (ironically) folder! 💚 It’s a regular piece of notebook paper, though, like the ones I used to use for homework. Yikes. 😬😂
Nevertheless, I have a few brownie recipes, all INCREDIBLE, I might add—especially these Super Fudgy Paleo Pumpkin Swirl Brownies 🎃—but this Paleo Zucchini Blender Brownie recipe is extra special to me because it was the first brownie recipe I ever created! 😊
Let’s talk about all the success! The texture? You might be able to tell from the pictures that they are very fudgy (good luck cutting these bad boys 😈), but at the same time they have a moist airiness to them, like the best chocolate cake you’ve ever eaten kind of thing. 😮 It’s a surreal occurrence when you take the first bite—you feel like you’ve just taken flight to a wondrous land of sweet chocolate paradise. 😍🍫
This couldn’t be more accurate, because, let me tell you, these Paleo Zucchini Blender Brownies don’t taste healthy in the slightest! Like, this is the recipe you would make to take to a party of sinful eaters. Then, after they’ve licked their plates clean, you tell them that they just ate a zucchini brownie with NO flour, refined sugar, dairy, or gluten. 😧 Then, their eyes get all big and they start doubting you and the cycle just goes on. 💁🏻Regardless, you’ll go home one heck of a PROUD human being, especially because you didn’t even do much to wow such a crowd. 😎
Look at us making the world a better place with our clean-eating lifestyle. 😘
Let’s take a look at how simple these Paleo Zucchini Blender Brownies are to make! 💃🏻
First, place all the wet ingredients in your food processor or high-speed blender and blend until smooth.
Then, add the dry ingredients and give it another whirl.
Before setting it in the oven, give it a tap on the counter to remove any air bubbles.
Bake these brownies for about 30-35 minutes or until the top has set, the edges have pulled away from the sides of the pan, and a toothpick comes out clean. Oh, and also, you’ll be able to tell once they’re almost done by the smell they permeate throughout your home. Oh yeah, good stuff to get you prepared for what’s coming next! 😋
Sadly, you’ll have to wait until these fully cool before slicing into them since they’re so fudgy. 😍 Try running a sharp knife under hot water, wiping it dry, before cutting. Also, wipe the knife clean of any brownie leftovers before making another slice (no, your tongue is not an appropriate tactic for this—for one, it’s unsafe and it’s also unsanitary … unless you plan on eating the whole batch by yourself, that is. 😉)
I hope you guys love these Paleo Zucchini Blender Brownies! 😊 If you make them, please don’t forget to take a picture and share it with me on social media, hashtagging #sabrinassinlesssecrets, and tagging @sabrinassinlesssecrets! I would love to see them! #becausesinlessisdelicious #TripleS #sinlesssunday 😘❤️
- 1 cup zucchini, finely grated and peeled
- ⅓ – ½ cup maple syrup (can sub raw honey, but won’t be vegan)
- 2 large, organic eggs (can sub two flax or chia eggs)
- ¼ cup unsweetened, natural applesauce
- 2 tablespoons natural, creamy almond butter (32g)
- 2 teaspoon pure vanilla extract
- 1 cup blanched almond flour (112g)
- ¾ cup dark chocolate chips or chunks (at least 70%) (135g) (Lily's dark chocolate bars are my favorite and they're vegan!)
- ½ cup raw cacao powder
- ½ cup Medjool dates (4 Medjool dates), pitted
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon instant espresso/coffee powder (optional—enhances chocolate flavor)
- ¼ teaspoon sea salt, or to taste
- Preheat the oven to 350°F and line an 8x8” baking pan with foil or parchment paper.
- Then, add all of the wet ingredients in your food processor or high-speed blender and blend until smooth.
- Next, add the dry ingredients, excluding the instant coffee/espresso powder, and give it another whirl.
- Lastly, melt the chocolate chips in a double boiler or in the microwave in 15-20 second intervals, stirring between each to prevent burning. Once the chocolate has melted, stir in the instant coffee/espresso powder so it dissolves. Thereafter, add the melted chocolate to the food processor/blender and blend until incorporated.
- Pour the batter into the prepared pan and tap it on the counter to remove any air bubbles.
- Bake these brownies for about 30-35 minutes or until the top has set, the edges have pulled away from the sides of the pan, and a toothpick comes out clean—they will be a bit jiggly in the middle, but will set once cooled.
- Allow them to fully cool before cutting into them since they’re so fudgy. To speed up the process you can set them in the fridge. To help with cutting, try running a sharp knife under hot water, wiping it dry, before cutting. Also, wipe the knife clean of any brownie leftovers before making another cut (no, your tongue is not an appropriate tactic for this—for one it’s unsafe and it’s also unsanitary … unless you plan on eating the whole batch for yourself, that is. ;))
These also freeze well! Wrap them in foil or plastic and then place them in an airtight freezer bag or container for up to 3 months! 🙂