These one-bowl zucchini brownies are melt-in-your-mouth moist and gooey, and so incredibly easy! The trick simply lies in good quality ingredients and some quick prep. Shred a couple zucchini (skin on), melt your chocolate chips, then combine them in a heaping big bowl with creamy almond butter and a handful of pantry staples. Whip it all up until everything is blended well, and smooth it into a baking pan. If living a lower fat lifestyle try subbing in PB2 in lieu of the almond butter.

In a little over 30 minutes, you will have the most irresistibly fudgy, fabulous chocolate brownies made from scratch, with a sneaky veggie surprise. Have fun fooling kids and adults alike into trying something new!

Enjoy these brownies, and if you bake a batch, let me know how they turn out for you! Makes 16 brownies



  • 1 cup creamy almond butter
  • 2 medium zucchini, shredded (unpeeled)
  • 1/3 cup honey
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1 cup semisweet chocolate chips, melted


Preheat oven to 350 degrees F. Grease a 9 x 9-inch baking pan; set aside.

In a large bowl, combine all ingredients and mix thoroughly until smooth. Pour into prepared pan.

Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

Let cool completely before cutting into squares.


With Love From the Trench Kitchen,