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Gluten Free Zucchini Brownies

Close-up of a rich, fudgy square of Gluten Free Zucchini Brownies topped with chocolate chips.
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Bake rich, fudgy brownies using shredded zucchini and gluten-free flour for a moist, chocolatey treat.

Ingredients

Scale
  • 1 cup shredded zucchini, squeezed dry
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup almond flour
  • 1/4 cup gluten-free all-purpose flour blend (with xanthan gum)
  • 1/2 cup coconut sugar or brown sugar
  • 1/4 cup melted coconut oil or butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup dark chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. Grate the zucchini and place it in a clean kitchen towel or paper towels. Squeeze out as much excess moisture as possible.
  3. In a medium bowl, whisk together the cocoa powder, almond flour, gluten-free flour blend, coconut sugar, baking powder, and salt.
  4. In a separate bowl, whisk the eggs, melted coconut oil (or butter), and vanilla extract until combined.
  5. Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix.
  6. Fold in the squeezed zucchini and chocolate chips, if using.
  7. Spread the batter evenly into the prepared baking pan.
  8. Bake for 25 to 30 minutes. A toothpick inserted near the center should come out with moist crumbs attached, not wet batter.
  9. Let the brownies cool completely in the pan before lifting them out using the parchment overhang. Cut into squares.

Notes

  • Squeezing the zucchini dry is important to prevent the brownies from becoming too wet.
  • For a fudgier texture, slightly underbake them by a few minutes.
  • You can substitute the sugar with a granulated zero-calorie sweetener equivalent for a lower sugar option.

Nutrition

Find it online: https://savoryskies.com/gluten-free-zucchini-brownies-recipe/