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

Scale

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

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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.