Almond Flour Zucchini Tahini Brownies (vegan & gluten-free)

These vegan Almond Flour Zucchini Tahini Brownies are rich, fudgy, and naturally gluten-free thanks to almond flour. Made with fresh garden zucchini, they’re the perfect way to sneak vegetables into dessert while staying completely dairy-free and refined sugar-free. A wholesome yet indulgent summer chocolate brownie recipe everyone will love!

The Inspiration Behind This Recipe

Every summer, my backyard garden gives me more zucchini than I know what to do with. After sautéing, grilling, and spiralizing them all week, I wanted a sweet way to use up those green beauties. These brownies are the result of garden-inspired creativity—a wholesome dessert that still feels indulgent.

Why You’ll Love These Vegan Zucchini Brownies

If you’ve never baked with zucchini before, you’re in for a surprise. I’ve been on a zucchini kick since my zucchini plants grew like crazy this summer! I first made these Zucchini Cornbread Muffins and now zucchini brownies! Zucchini adds moisture and tenderness without changing the flavor, making it the perfect addition to rich, chocolatey brownies. Plus, using almond flour instead of wheat flour keeps these brownies naturally gluten-free while adding a nutty undertone and melt-in-your-mouth texture.

These brownies are…

• Completely vegan (no dairy, no eggs).
• Gluten-free thanks to almond flour.
• Naturally sweetened with maple syrup keeping them refined sugar-free.
• A great way to use up garden zucchini and sneak in those extra veggies!

Key Ingredients

Zucchini. Freshly grated zucchini is the secret to moist brownies without adding a ton of oil or dairy. Squeeze out any excess water to avoid soggy batter.

Almond Flour. Almond flour creates a soft, tender crumb and keeps these brownies gluten-free. It also adds healthy fats and a hint of nuttiness. I love baking with almond flour!

Tahini. Tahini provides richness and replaces the eggs for an egg-free brownie recipe. You can swap with almond butter, cashew butter or sunflower seed butter if preferred.

Cacao powder. Cacao powder is a nutrient-rich, minimally processed form of chocolate that adds a deep, naturally bitter chocolate flavor along with antioxidants and minerals to your recipes.

Maple Syrup. Naturally sweetens the brownies without refined sugar. I love the maple-tahini combo too! But agave syrup also works here.

Dairy-Free Chocolate Chips. Because every good brownie needs that extra chocolatey bite. I used this brand of coconut-sugar sweetened chocolate chips.

Step-by-Step Instructions

Prepare the zucchini.

Grate the zucchini, measure 1 cup worth, and then squeeze out excess liquid using your hands, or a clean kitchen towel/paper towels.

Mix the dry ingredients.

In a large bowl, combine almond flour, cocoa powder, baking powder, baking soda, and salt.

Mix in the wet ingredients.

Add the tahini, maple syrup, melted coconut oil, and vanilla to the bowl with the dry ingredients.

Fold in the zucchini and chocolate chips.

Gently fold in the grated zucchini and chocolate chips until well incorporated but don’t overmix.

Bake.

Spread the batter into a parchment-lined 8×8 baking pan and bake at 350°F (175°C) for 25–30 minutes, depending on how firm you like your brownies.

Cool & enjoy.

Let the brownies cool about 30 minutes to an hour before slicing for the fudgiest texture that doesn’t completely crumble when you slice them.

Tips for the Best Vegan Zucchini Brownies

• Squeeze the zucchini well to avoid adding too much moisture.
• Don’t overbake—slightly underbaked brownies are fudgier and richer.
• Chill before slicing for cleaner cuts and a denser texture.

How to Store Zucchini Brownies

• Room Temperature. Store in an airtight container for up to 2 days.
• Refrigerator. Keeps well for up to 1 week. I actually prefer them a little chilled and more firm! So yummy!! 😋
• Freezer. Freeze individual slices for up to 2 months.

FAQs

Can I make these brownies nut-free?

I haven’t tried to make these Almond Flour Zucchini brownies nut-free, but you may be able to swap the almond flour for either oat flour, pumpkin seed flour, or sunflower seed flour. Then simply swap almond butter for sunflower seed butter.

Do I need to peel the zucchini first?

Nope! Leave the peel on for extra nutrients—plus it blends right into the batter.

Can I double the recipe?

I haven’t tried to double the recipe (but we ate them so fast I probably should have! 😆) Just use a 9×13-inch pan and increase baking time by 5–7 minutes.

Serving Suggestions

These brownies are delicious as-is, but you can elevate them by:

• Serving with a scoop of vegan vanilla ice cream.
• Drizzling with warm dairy-free chocolate sauce.
• Topping with chopped walnuts or pecans before baking for extra crunch.

If your garden is overflowing with zucchini or you snagged a few at the farmers market, these vegan zucchini brownies with almond flour are a must-try. They’re wholesome, fudgy, and the perfect way to sneak in a little veggie goodness while still indulging in something sweet and chocolatey.

Let me know what you think of these easy Almond Flour Zucchini Tahini Brownies down below in the comments section, as well as giving it a ⭐️⭐️⭐️⭐️⭐ rating  so that others can discover a healthy, veggie-packed brownie recipe! Tag me on Instagram, Facebook, or Pinterest if you make them!

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