Chocolate zucchini brownie without butter
Like many people, we love chocolate cakes at home, and the brownie is definitely one of the must-haves. That’s why I created this butter-free, low-sugar chocolate brownie, a lighter version that’s just as delicious. Rich, melt-in-your-mouth, and easy to make, it’s perfect for a tasty snack break.
I was initially skeptical about using zucchini in a chocolate cake to replace the fat. But after trying it, I completely changed my mind. This fat-free zucchini brownie is a wonderful surprise: moist, intensely chocolaty, and above all, healthier. A true guilt-free indulgence!
And if you prefer to stick with the classic American version, try my ultra-soft brownie: decadent, melt-in-your-mouth, and absolutely irresistible!
Table of Contents
Ingredients for the butter-free zucchini brownie
NB: You can print out the recipe card at the end of the article.
For a 20 cm (7.8 in) square cake pan
- 200 g (7 oz) dark chocolate
- 200 g (7 oz) grated zucchini (do not drain the water)
- 3 eggs
- 50 g (1.8 oz) granulated sugar
- 50 g (1.8 oz) all-purpose flour
- 50 g (1.8 oz) walnuts, roughly chopped
- 100 g (3.5 oz) dark chocolate chips
- 2 teaspoons instant coffee (optional, to enhance the chocolate flavor)
- 1 pinch of salt
How to make a chocolate brownie without butter?
Preheat the oven to 180°C (356°F).
Grate the zucchinis without squeezing out the water.
Melt the dark chocolate in a saucepan over a bain-marie or in the microwave. Stir until smooth and well combined.
Whisk the eggs and sugar until light and fluffy.
Add the melted chocolate and mix well.
Sift in the flour, instant coffee, and salt. Add the coarsely chopped pecans, grated zucchini, and chocolate chips. Mix until evenly combined.
Line the pan with parchment paper. I used a square pan, but a round one will work just as well.
Pour the batter into the pan and smooth the top. Sprinkle with some chocolate chips, but this is optional.
Bake on the middle rack of the oven for about 25 minutes.
Check for doneness by inserting a skewer into the brownie; it should come out clean.
Turn out onto a wire rack and let cool before cutting.
Enjoy warm or cold, according to your preference.
How to store this butter-free brownie?
After baking, cut the brownie into wedges and place in an airtight tin. Then store in the refrigerator to preserve its softness. Before eating, lightly reheat a slice for a few seconds in the microwave: it will regain all its melt-in-the-mouth texture.
For longer storage, you can also freeze the slices individually. Simply thaw at room temperature or microwave briefly before serving.
Note:
Zucchini is a perfect substitute for butter in this recipe, and the best part is that no one notices it’s in the brownie. The texture remains just like a classic brownie: melt-in-the-mouth, dense, and extremely moist.
In terms of taste, this brownie is also less sweet than traditional recipes, making it a lighter option, perfect for guilt-free indulgence.
I initially tried it with 72% cocoa chocolate, but found the flavor a bit too intense and the cake quite dark. I recommend using 50% or 55% dark chocolate for a more balanced result.
Recipes with zucchinis
Savoury zucchini and tuna tart
Spring roll with minced meat and zucchinis
Zucchini Brownies (Butter-Free and Low-Sugar)
INGREDIENTS
For a 20 cm (7.8 in) square cake pan
- 200 g dark chocolate
- 200 g grated zucchini do not drain the water
- 3 eggs
- 50 g granulated sugar
- 50 g all-purpose flour
- 50 g walnuts, roughly chopped
- 100 g dark chocolate chips
- 2 teaspoons instant coffee optional, to enhance the chocolate flavor
- 1 pinch of salt
PREPARATION
- Preheat the oven to 180°C (356°F).
- Grate the zucchinis without squeezing out the water.
- Melt the dark chocolate in a saucepan over a bain-marie or in the microwave. Stir until smooth and well combined.
- Whisk the eggs and sugar until light and fluffy.
- Add the melted chocolate and mix well.
- Sift in the flour, instant coffee, and salt. Add the coarsely chopped pecans, grated zucchini, and chocolate chips. Mix until evenly combined.
- Line the pan with parchment paper. I used a square pan, but a round one will work just as well.
- Pour the batter into the pan and smooth the top. Sprinkle with some chocolate chips, but this is optional.
- Bake on the middle rack of the oven for about 25 minutes.
- Check for doneness by inserting a skewer into the brownie; it should come out clean.
- Turn out onto a wire rack and let cool before cutting.
- Enjoy warm or cold, according to your preference.
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