If you’ve been dreaming of a dessert that sneaks in some veggies but still satisfies every chocolate craving, you’re in for a treat with this Gluten Free Zucchini Brownies Recipe. These brownies are dense, fudgy, and bursting with rich cocoa flavor, all while being naturally sweetened and grain-free. Thanks to the almond butter base and moist zucchini, they deliver a texture that’s both decadent and surprisingly wholesome, perfect for anyone looking for a healthier spin on a classic favorite without missing out on that irresistible chocolate hit.
Ingredients You’ll Need
Gathering these simple and wholesome ingredients is the best part because each one plays a crucial role in the success of your brownies, from texture to taste and even color. With familiar pantry staples and fresh zucchini, you’re about to whip up something truly special.
- Almond butter: Acts as both the binder and a source of healthy fats, giving your brownies a creamy richness without flour.
- Pure maple syrup: Adds natural sweetness with a subtle depth that enhances the chocolate flavor.
- Coconut sugar or brown sugar: Provides caramel notes and tenderizes the texture for a tender crumb.
- Large eggs: Help set the batter and contribute to the fudgy structure of the brownies.
- Vanilla extract: Brings warmth and rounds out the chocolate’s intensity beautifully.
- Unsweetened cocoa powder: The heart of the chocolate flavor, sifted to keep the batter smooth and rich.
- Baking powder: Just a touch to lighten the batter ever so slightly while maintaining fudginess.
- Salt: Enhances all the flavors and balances the sweetness perfectly.
- Finely grated zucchini (undrained): Adds moisture and a secret veggie boost, creating that luscious fudgy texture that’s hard to believe is gluten free.
- Semi-sweet chocolate chips: Folded in and sprinkled on top for melty pockets of chocolate throughout.
How to Make Gluten Free Zucchini Brownies Recipe
Step 1: Prepare Your Zucchini
Start by finely grating your zucchini using the small holes of a box grater. Be sure not to squeeze out the moisture afterward because this natural water content is key to making these gluten free zucchini brownies incredibly fudgy without any flour. If your zucchini is larger and has seeds, remove those now to keep the texture silky smooth.
Step 2: Mix the Wet Ingredients
Preheat your oven to 350°F. In a large bowl, whisk together the almond butter, pure maple syrup, coconut sugar, eggs, and vanilla extract until the mixture is smooth and glossy. The almond butter here does double duty—it keeps everything together and adds a lovely richness that feels indulgent without the gluten.
Step 3: Add the Dry Ingredients
Stir the sifted unsweetened cocoa powder, baking powder, and salt into your wet ingredients. Mixing this thoroughly ensures there are no lumps and that every bite packs that deep chocolate punch you’re after.
Step 4: Fold in the Zucchini
Gently fold the grated zucchini into the batter until it’s evenly combined. The zucchini’s moisture will blend into the brownie mixture to create a dessert that’s moist and velvety yet completely dazzling as a gluten free treat.
Step 5: Bake and Add Chocolate Chips
Pour the batter into a lined 8×8 inch baking pan, smoothing it evenly with a spatula. Sprinkle half of the chocolate chips on top before baking. Bake for 25-28 minutes until the edges are set but the center still looks slightly underdone. The toothpick test will reveal a few moist crumbs, exactly how you want it. This ensures your brownies stay fudgy rather than cakey.
Step 6: Cool Before Cutting
Allow your brownies to cool completely in the pan. This step is critical because it lets the chocolate chips solidify and the zucchini moisture fully incorporate, deepening the flavor and perfecting that luscious texture. Patience here will reward you with the best possible bite.
How to Serve Gluten Free Zucchini Brownies Recipe
Garnishes
Simple is best—try a light dusting of powdered sugar or a few additional chocolate chips melted on top for extra indulgence. A sprinkle of chopped nuts can add a delightful crunch, balancing the fudgy softness perfectly.
Side Dishes
These brownies pair beautifully with a scoop of vanilla ice cream for a classic dessert combo or a dollop of whipped coconut cream for a dairy-free option. Fresh berries on the side can add a bright, fruity contrast that complements the chocolate deeply.
Creative Ways to Present
Try cutting the brownies into bite-sized squares and serving them on a dessert platter with a drizzle of caramel or raspberry sauce for a fancy touch. Wrapping individual brownies in decorative parchment paper makes for a charming homemade gift that friends and family will adore.
Make Ahead and Storage
Storing Leftovers
Keep your leftover gluten free zucchini brownies in an airtight container at room temperature for up to three days. This keeps them soft and fudgy without drying out. For longer storage, refrigerate them for up to a week and bring to room temperature before serving.
Freezing
These brownies freeze exceptionally well! Wrap them tightly in plastic wrap and store in a freezer-safe container for up to three months. When you’re ready to enjoy, thaw overnight in the fridge or leave at room temperature for a couple of hours.
Reheating
To warm up your brownies, pop a slice in the microwave for about 15-20 seconds. This reheating recaptures the gooey, melty chocolate experience that makes the gluten free zucchini brownies so irresistible.
FAQs
Can I use other nut butters instead of almond butter?
Absolutely! Cashew or peanut butter can work, but almond butter offers a mild, slightly sweet flavor that complements the zucchini and chocolate best. Make sure your nut butter isn’t too oily or runny for the best texture.
Do I need to peel the zucchini?
No need! The skin is thin and adds nutrients and a beautiful speckled appearance to your brownies. Just grate it finely and enjoy the extra texture and subtle earthiness it provides.
How can I make these brownies vegan?
You can replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg). The baking powder helps with lift, and the texture will remain fudgy and delicious.
Are these brownies very sweet?
They have a balanced sweetness that lets the rich cocoa and almond butter shine. If you prefer sweeter treats, add a touch more maple syrup or sprinkle extra chocolate chips on top.
Can I substitute zucchini with another vegetable?
While zucchini’s moisture and mild flavor make it ideal, grated carrot or pumpkin can be experimented with, though the texture and taste will vary slightly. Zucchini remains the best choice for that classic gluten free zucchini brownies experience.
Final Thoughts
There’s nothing quite like coming home to a batch of rich, fudgy, and secretly healthy brownies, and this Gluten Free Zucchini Brownies Recipe perfectly fits the bill. Whether you’re baking for family, friends, or just treating yourself, these brownies prove that nutritious and indulgent can happily coexist. Give them a try—you might just find your new favorite way to enjoy dessert!
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Gluten Free Zucchini Brownies Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 16 brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Gluten Free Zucchini Brownies offer a deliciously fudgy and moist treat without traditional flour. Made with almond butter and finely grated zucchini, these brownies are naturally rich in healthy fats and protein while sneaking in a serving of vegetables. They’re sweetened with pure maple syrup and coconut sugar, delivering a well-balanced sweetness enhanced by unsweetened cocoa powder and semi-sweet chocolate chips for extra chocolatey goodness. Perfect for those seeking gluten-free dessert options that don’t sacrifice flavor or texture.
Ingredients
Wet Ingredients
- 1 cup almond butter
- 1/4 cup pure maple syrup
- 2/3 cup coconut sugar or brown sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
Dry Ingredients
- 1/3 cup + 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Additional Ingredients
- 1 1/2 cups finely grated zucchini, undrained (about 1 medium zucchini)
- 3/4 cup semi-sweet chocolate chips, divided
Instructions
- Grate the zucchini: Finely grate your zucchini using the small holes of a box grater, but do not squeeze out the moisture afterwards. If your zucchini has large seeds, remove them for a smoother texture. The moisture from the zucchini is essential for giving these brownies their fudgy texture without needing flour.
- Preheat oven and mix wet ingredients: Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together the almond butter, pure maple syrup, coconut sugar, eggs, and vanilla extract until smooth and well combined. This mixture acts as a nutrient-rich base providing both structure and flavor.
- Add dry ingredients: Sift the unsweetened cocoa powder to avoid lumps, then add it along with the baking powder and salt to the wet mixture. Stir until no dry streaks remain, creating a chocolatey, smooth batter base.
- Fold in zucchini: Gently fold the grated zucchini into the batter until evenly distributed. The zucchini’s natural moisture will integrate into the mixture, enhancing the brownies’ moistness while keeping the vegetable flavor undetectable.
- Bake the brownies: Pour the batter into a lined 8×8 inch baking pan and spread it evenly with a spatula. Sprinkle approximately half a cup of the chocolate chips on top. Bake for 25-28 minutes, until the edges are set but the center remains slightly underdone. A toothpick inserted should come out with a few moist crumbs attached, not wet batter.
- Cool completely: Allow the brownies to cool fully in the pan before cutting. This resting time lets the chocolate chips solidify and the zucchini moisture fully incorporate, resulting in a cohesive fudgy texture and deeper chocolate flavor.
Notes
- Do not squeeze the grated zucchini to retain moisture important for texture.
- Use room temperature eggs for better mixing and structure.
- Sifting cocoa powder helps avoid lumps ensuring a smooth batter.
- Do not overbake to maintain a fudgy consistency; the brownies firm up while cooling.
- Remove large zucchini seeds if present for smoother texture.
