Gluten free zucchini brownies give you that chocolatey goodness you crave with the sneaky addition of vegetables. These fudgy treats have crispy edges, a crackly top, and nobody will ever guess they contain zucchini or lack gluten.
This recipe solves concerns about dryness and hidden vegetable incorporation in gluten-free brownies, providing a moist, satisfying treat for all chocolate lovers.
Finding easy zucchini brownies that don’t turn out dry or crumbly can be tricky. I’ve tested this recipe countless times to create a version that stays moist for days without tasting “healthy” – my family can’t even tell there’s zucchini hiding inside!
This gluten free zucchini brownie recipe works because the natural moisture from the zucchini (which you don’t squeeze dry!) combines with almond butter for richness. They take just 15 minutes to prepare and bake in under 30 minutes, making them quick enough for weeknight baking.
If you’re looking for more ways to use up your garden zucchini, you might enjoy my Gluten Free Oatmeal Zucchini Cookies that are just as tasty and still keep things gluten-free.
Table of contents
Dietary Considerations
- This recipe is gluten-free as it uses no wheat flour or gluten-containing ingredients.
- The recipe is dairy-free when using dairy-free chocolate chips.
- This recipe is not vegan due to the eggs.
- The recipe is vegetarian-friendly with all plant-based ingredients except eggs.
- This recipe is not nut-free because of the almond butter.
Why You Will Love This Recipe
- Hidden Zucchini Magic The finely grated zucchini adds incredible moisture without squeezing out excess water. You’ll never detect the 1½ cups of vegetables in these chocolatey squares.
- Quick 15-Minute Prep The batter comes together in just 15 minutes with minimal equipment. Simply mix, fold in the zucchini and chocolate chips, then bake for 25-28 minutes.
- Nutrient-Rich Ingredients These brownies use almond butter instead of traditional flour, adding protein and healthy fats. The natural sweetness from maple syrup and coconut sugar makes them less refined.
- Better With Time These brownies actually taste better after 24 hours as the chocolate flavor deepens. They stay fresh for 3 days at room temperature or freeze for up to 3 months.
Gluten Free Zucchini Brownies
- Prep Time: 15 minutes
- Cool Time: 0
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 16 brownies 1x
- Category: dessert
- Method: baking
- Cuisine: American
- Diet: gluten-free
Description
Gluten free zucchini brownies give you that chocolatey goodness you crave with the sneaky addition of vegetables. These fudgy treats have crispy edges, a crackly top, and nobody will ever guess they contain zucchini or lack gluten.
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
- 1/3 cup + 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups finely grated zucchini, undrained (about 1 medium zucchini)
- 3/4 cup semi-sweet chocolate chips, divided
Instructions
- Finely grate your zucchini using the small holes of a box grater, but don’t squeeze out the moisture afterward. This natural water content is what gives these gluten free zucchini brownies their incredible fudgy texture without needing traditional flour. If you’re working with larger zucchini that have big seeds, remove those seeds first for a smoother brownie texture.
- Preheat your oven to 350°F. In a large mixing bowl, whisk together the almond butter, pure maple syrup, coconut sugar, eggs, and vanilla extract until the mixture is smooth. The almond butter works as both a binding agent and a source of healthy fats for these gluten free zucchini brownies, eliminating the need for flour. This combination produces a nutrient-rich base that adds protein while maintaining classic brownie richness.
- Add the unsweetened cocoa powder, baking powder, and salt to your wet mixture. Stir until no dry streaks remain. Consider sifting the cocoa powder first to prevent any lumps from forming in your gluten free zucchini brownies. The cocoa powder provides both structure and chocolate flavor, working with the almond butter to create a sturdy yet fudgy crumb.
- Gently fold the grated zucchini into the batter until evenly distributed throughout. The moisture from the zucchini will gradually integrate into the brownie mixture, creating the perfect consistency. This step makes these gluten free zucchini brownies incredibly moist without anyone detecting they’re eating vegetables.
- Pour the batter into a lined 8×8 inch baking pan and spread it evenly with a spatula. Sprinkle about 1/2 cup of the chocolate chips on top. Bake your brownies for 25-28 minutes. The edges should be set, while the center should still look slightly underdone. A toothpick inserted should come out with a few moist crumbs attached—not wet batter. This slight underbaking is intentional, as gluten free zucchini brownies continue to firm up while cooling. This method ensures that fudgy interior texture instead of a dry or cakey result.
- Allow your brownies to cool completely in the pan before attempting to cut them. The cooling period lets the chocolate chips solidify and the zucchini moisture fully incorporate throughout the brownies. This waiting time actually improves the flavor as the chocolate notes deepen and the texture becomes more cohesive—resist the urge to cut them too soon!
Notes
- Almond Butter: Serves as the base in place of traditional flour, providing these brownies their gluten-free status. Other nut butters, such as cashew butter, can be substituted if necessary.
- Pure Maple Syrup: Adds natural sweetness without refined sugar. Make sure to use pure maple syrup, not pancake syrup, for optimal results.
- Coconut Sugar or Brown Sugar: Provides a deeper, caramel-like sweetness.
- Eggs: Help bind the ingredients together. For an egg-free version, use 1/4 cup unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes).
- Vanilla Extract: Enhances the chocolate flavor, so use pure vanilla extract rather than imitation for better results.
- Unsweetened Cocoa Powder: The main chocolate flavor component. Sift it first to avoid lumps in your batter.
- Baking Powder: Increases volume and lightness. Check that it’s labeled gluten-free, as some brands can contain wheat starch.
- Semi-Sweet Chocolate Chips: They add extra richness. Always check packaging to confirm they’re gluten-free—most are, but some may be contaminated.
- The flavors and texture of these brownies actually improve after 24 hours as the chocolate deepens and the zucchini moisture fully incorporates.
- Store in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or freeze for up to 3 months. For freezing, wrap individual brownies in plastic wrap before placing them in a freezer-safe container. Thaw at room temperature for 1 hour before serving.
Nutrition
- Serving Size: 1 brownie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Ingredient Notes
- Almond butter: Serves as the base in place of traditional flour, giving these brownies their gluten-free status. You can substitute other nut butters if needed—cashew butter works particularly well.
- Pure maple syrup: Adds natural sweetness without refined sugar. Make sure to use pure maple syrup, not pancake syrup, for the best results.
- Coconut sugar or brown sugar: Provides a deeper, caramel-like sweetness. Brown sugar can be used if coconut sugar isn’t available.
- Eggs: Help bind everything together. For egg-free brownies, try using 1/4 cup unsweetened applesauce or a flax egg per regular egg.
- Vanilla extract: Enhances the chocolate flavor. Use pure vanilla extract rather than imitation for better flavor.
- Unsweetened cocoa powder: The main chocolate flavor component. Sift it first to avoid lumps in your batter.
- Baking powder: Gives a slight lift to these fudgy brownies. Check that it’s labeled gluten-free—some brands can contain wheat starch.
- Zucchini: Adds moisture without changing the flavor. Use the small holes on your grater and don’t squeeze out the moisture.
- Semi-sweet chocolate chips: Adds extra chocolate richness. Check packaging to confirm they’re gluten-free—most are, but some may contain cross-contamination.
Recipe Baking Tips
- If your zucchini has large seeds, remove them before grating to maintain a smooth brownie texture.
- When the brownie top begins to crack after 20 minutes of baking, check with a toothpick – a few moist crumbs means they’re ready.
- For dairy-free chocolate chips, substitute equal amounts of dairy-free chips in both the batter and optional frosting.
- If your brownies stick to the pan, create a parchment paper sling with 2-inch overhang on opposite sides before pouring batter.
- When storing leftovers, wrap individual brownies in plastic wrap and freeze for up to 3 months.
Serving Suggestions
Serve these gluten free zucchini brownies with dairy-free vanilla ice cream or coconut whipped cream. Pair with fresh berries or sliced bananas.
Use these brownies as a base for sundaes or trifles. Cut into small squares for bite-sized dessert platters.
Top with homemade caramel sauce or chocolate ganache. Sprinkle with chopped nuts or shredded coconut before serving.
Recipe variations
- You can use 1/2 cup chopped walnuts or pecans instead of chocolate chips in these gluten free zucchini brownies.
- Add 1/2 teaspoon cinnamon and a pinch of cayenne pepper for a Mexican chocolate flavor profile.
- Either 1/4 cup unsweetened applesauce or a flax egg can replace each egg for an egg-free version.
- If using the optional frosting, double the ingredients to create a thicker layer on these brownies.
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How to Store?
To keep your gluten free zucchini brownies fresh and delicious, follow these storage tips:
Room Temperature: Store gluten free zucchini brownies in an airtight container at room temperature up to 3 days. The brownies maintain their fudgy texture when stored properly.
Refrigeration: Place the brownies in an airtight container in the refrigerator up to 1 week. The cold temperature helps preserve the moisture from the zucchini.
Freezing: Wrap individual gluten free zucchini brownies in plastic wrap, then store in a freezer-safe container up to 3 months. Thaw brownies at room temperature for 1 hour before serving.
Other Recipes You’ll Love
- Chocolate Angel Pie
- Gluten-Free Chocolate Peanut Butter Ice Cream
- Gluten-Free Pecan Pie
- Gluten-Free Chocolate Zucchini Cake
If you enjoyed this gluten free zucchini brownies or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. Thanks for visiting!
