Baked Flourless Black Bean Brownies with Zucchini
These delicious and healthy brownies are flourless and gluten-free, made with black beans and zucchini for added nutrition and moisture.
Ingredients
Main Ingredients
- 1 cup black beans (canned, rinsed and drained very well) Rinse the black beans to reduce excess sodium.
- ¾ cup zucchini (finely grated, lightly squeezed to remove excess moisture) Squeeze out as much moisture as possible.
- 1 large egg Can be substituted with a flax egg or applesauce for a vegan version.
- ¼ cup melted butter Can substitute with neutral oil.
- ⅓ cup maple syrup Sugar-free maple syrup is an alternative.
- 1 tsp alcohol-free vanilla extract
Dry Ingredients
- ½ cup cocoa powder (unsweetened) For richer flavor, consider adding more cocoa.
- ¼ tsp salt
- ½ tsp baking powder
- ⅓ cup dark chocolate chips Optional, for added richness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line an 8×8 baking pan with parchment paper.
- Grate the zucchini and gently squeeze it in a clean towel to remove excess water. Set aside.
- In a blender or food processor, blend the black beans, egg, melted butter, maple syrup, and vanilla until completely smooth.
- Transfer the mixture to a bowl and stir in cocoa powder, salt, and baking powder until fully combined.
- Fold in the grated zucchini and chocolate chips, if using.
Baking
- Spread the batter evenly in the prepared pan.
- Bake for 18–22 minutes, until the edges are set and the center is just slightly soft.
- Let the brownies cool completely before slicing them — this helps them firm up.
Notes
Store brownies in an airtight container at room temperature for up to three days, or refrigerate for about a week. They can also be frozen for up to three months.