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
Scale
- 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