Baked Flourless Black Bean Brownies with Zucchini
These Baked Black Bean Brownies with Zucchini are rich, fudgy, and made with wholesome ingredients like black beans and grated zucchini. Gluten-free, high-fibre, and vegetarian, they’re a chocolate treat with a nourishing twist.
- Suitable for diets:
- Gluten Free
- High-Fiber
- Vegetarian
Servings: brownies
Why Diabetes Friendly?
- Lower Glycemic Base: Black beans replace refined flour, helping reduce the overall glycemic impact.
- High Fibre: Beans and zucchini provide fibre that slows carbohydrate absorption.
- Balanced Carbohydrates: The combination of fibre and protein from beans helps moderate blood sugar response.
- Reduced Refined Flour: Using beans instead of wheat flour lowers the amount of rapidly digested carbohydrates.
- Optional Sugar Control: Sugar-free maple syrup can be used to further reduce total sugar content.
- Portion Friendly: Cutting the recipe into nine brownies helps manage carbohydrate intake per serving.
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Equipment
- Blender (or food processor)
- Mixing bowl
- Box grater
- 8×8 baking pan
Ingredients
- black beans (canned, rinsed and drained very well) 1 cup
- zucchini (finely grated, lightly squeezed to remove excess moisture) ¾ cup
- egg 1 large
- melted butter (or neutral oil) ¼ cup
- maple syrup (or sugar-free maple syrup) ⅓ cup
- vanilla extract 1 tsp
- cocoa powder (unsweetened ) ½ cup
- salt ¼ tsp
- baking powder ½ tsp
- dark chocolate chips (optional) ⅓ cup
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Cooking Tips
- Smooth Batter: Blend the bean mixture thoroughly so the brownies have a smooth, traditional brownie texture.
- Moisture Control: Lightly squeeze the grated zucchini to prevent excess water from making the batter too wet.
- Even Spreading: Use a spatula to spread the batter evenly in the pan for consistent baking.
- Cooling Time: Allow brownies to cool completely before slicing so they set properly.
- Chocolate Boost: Use high-quality dark chocolate chips for deeper chocolate flavour.
- Clean Slicing: Use a warm knife to cut cleaner brownie squares.
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Instructions
- Preheat oven to 350°F (175°C). Line an 8×8 baking pan with parchment paper.
- Grate the zucchini and gently squeeze it in a clean towel or paper towel to remove excess water. Set aside.¾ cup zucchini
- In a blender or food processor, blend the black beans, egg, melted butter, maple syrup, and vanilla until completely smooth.1 cup black beans, 1 large egg, ¼ cup melted butter, ⅓ cup maple syrup, 1 tsp vanilla extract
- Transfer the mixture to a bowl and stir in cocoa powder, salt, and baking powder until fully combined.½ cup cocoa powder, ¼ tsp salt, ½ tsp baking powder
- Fold in the grated zucchini and chocolate chips.⅓ cup dark chocolate chips
- Spread the batter evenly in the prepared pan.
- Bake for 18–22 minutes, until the edges are set and the centre is just slightly soft.
- Let the brownies cool completely before slicing — this helps them firm up.
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FAQ
- Do the brownies taste like beans?
No. When blended well, the cocoa powder and chocolate flavour fully mask the bean taste. - Can I make these dairy-free?
Yes. Use oil instead of butter and dairy-free chocolate chips. - Can I freeze these brownies?
Yes. Store them in an airtight container and freeze for up to 3 months. - Can I make them without chocolate chips?
Absolutely. The brownies will still be rich and chocolatey. - How should I store them?
Keep them in the refrigerator for up to 4 days in a sealed container.
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Nutrition
Per serving
Calories: 160.6kcal
Carbohydrates: 19.6g
Fiber: 3.8g
Sugar: 9.8g
Fat: 8.5g
Saturated Fat: 5.8g
Trans Fat: 0.2g
Protein: 4.1g
Nutrition Facts
Baked Flourless Black Bean Brownies with Zucchini
Serving Size
1 brownie
Amount per Serving
Calories
160.6
% Daily Value*
Fat
8.5
g
13
%
Saturated Fat
5.8
g
36
%
Trans Fat
0.2
g
Cholesterol
34.3
mg
11
%
Sodium
146.9
mg
6
%
Potassium
246.4
mg
7
%
Carbohydrates
19.6
g
7
%
Fiber
3.8
g
16
%
Sugar
9.8
g
11
%
Protein
4.1
g
8
%
Vitamin C
1.9
mg
2
%
Vitamin D
0.1
µg
1
%
Calcium
63.9
mg
6
%
Iron
1.3
mg
7
%
Magnesium
44.9
mg
11
%
Zinc
1
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.
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