Zucchini Brownie Bites
These zucchini brownie bites are fudgy, chocolatey, and perfectly bite-sized. Packed with grated zucchini, almond butter, and rich cocoa, these mini zucchini desserts are moist, flavorful, and naturally sweetened — perfect for snacks, lunchboxes, or anytime you want a little chocolate treat. Quick to make and easy to share, these fudgy zucchini brownies are a kid-friendly option that everyone will love.
Tasty Team
Total Time
1 hr 5 min
1 hr 5 min
Prep Time
10 minutes
10 min
Cook Time
20 minutes
20 min
Total Time
1 hr 5 min
1 hr 5 min
Prep Time
10 minutes
10 min
Cook Time
20 minutes
20 min
Ingredients
for 24 servings
- coconut oil, for greasing
- 1 medium zucchini, grated (do not strain)
- 1 large egg, room temperature
- 1 cup smooth almond butter
- ¼ cup maple syrup
- ¼ cup cane sugar or coconut sugar
- ½ cup dark chocolate chips, chopped
- ¼ cup cocoa powder
- ½ teaspoon baking soda
- Pinch of kosher salt
Nutrition Info
- Calories 102
- Fat 8g
- Carbs 7g
- Fiber 1g
- Sugar 5g
- Protein 2g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 350°F (180°C). Lightly grease a 24-cup mini muffin tray with coconut oil, and set aside.
- Stir together the zucchini, egg, almond butter, maple syrup, and cane sugar in a large bowl until smooth. Add the chocolate chips, cocoa, baking soda, and salt. Stir until the batter is smooth.
- Using a spoon or cookie scoop, scoop the batter evenly into the muffin cups, smoothing the tops down so they’re flat.
- Bake for 20–25 minutes, until the brownies are puffed and the tops look set. (A toothpick inserted in the center may not come out completely clean, but it also shouldn’t be completely coated in batter.)
- Transfer the muffin tray to a wire rack, and let cool for 30 minutes. Remove the brownies from the muffin tray, and serve. Brownies may be stored in an airtight container in the fridge for up to 1 week.
- Enjoy!
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