Indulge in a Gluten Free Zucchini Brownies Recipe that blends rich chocolatey flavor with the hidden goodness of zucchini. This recipe delivers moist, fudgy brownies without compromising on taste or texture, making it perfect for family gatherings, holiday treats, or a guilt-free dessert fix. Whether you are gluten-intolerant, health-conscious, or just seeking a delicious twist on a classic dessert, these brownies promise comfort and satisfaction in every bite.
Thank you for reading this post, don't forget to subscribe!Why You’ll Love This Gluten Free Zucchini Brownies Recipe
Moist & Fudgy Texture: Zucchini adds natural moisture, keeping brownies soft and chewy.
Healthy Swap: Gluten-free flours and almond butter create a nutrient-packed indulgence.
Rich Chocolate Flavor: Cocoa powder and chocolate chips enhance the dessert without overpowering.
Quick & Easy: Simple ingredients and minimal prep make this a weeknight-friendly treat.
Kid-Friendly: Sneak in vegetables without them noticing.
Diet-Friendly Options: Adaptable for paleo, keto, or dairy-free variations.
Budget-Friendly: Common pantry ingredients make this recipe economical.
Make Ahead: Freezes beautifully for later enjoyment.
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
Pro Tips on Ingredients:
Almond butter adds healthy fats and binds ingredients naturally.
Coconut sugar balances sweetness and supports browning.
Grated zucchini should not be squeezed; moisture is crucial for fudginess.
Chocolate chips can be substituted with vegan or sugar-free options for dietary needs.
Step-by-Step Instructions
1. Prepare the Zucchini
Grate zucchini finely and leave the moisture intact. Removing seeds ensures smooth texture. This natural hydration helps create the soft, fudgy consistency that makes this Gluten Free Zucchini Brownies Recipe irresistible.
2. Mix Wet Ingredients
Preheat your oven to 350°F (175°C). In a large bowl, whisk together almond butter, maple syrup, coconut sugar, eggs, and vanilla extract until smooth. This step emulsifies the fats and sugars, creating a creamy batter base.
3. Add Dry Ingredients
Sift cocoa powder into the mixture, then fold in baking powder and salt. Sifting prevents lumps and ensures even distribution, enhancing texture and flavor.
4. Fold in Zucchini
Gently incorporate the zucchini into the batter until evenly combined. The zucchini acts as a natural moisture enhancer, giving the brownies their fudgy core.
5. Bake
Pour batter into a lined 8×8 inch baking pan. Sprinkle 1/2 cup chocolate chips on top for melty chocolate pockets. Bake for 25–28 minutes, until edges are set but the center remains slightly undercooked for optimal gooeyness.
6. Cool and Serve
Let the brownies cool completely before slicing to allow flavors and textures to meld. The chocolate chips solidify, giving the perfect bite every time.
Pro Tips for Perfect Gluten Free Zucchini Brownies
How can I make my brownies extra fudgy?
Use finely grated zucchini without squeezing it and slightly underbake the center. This retains moisture and gives a decadent texture.
Can I substitute almond butter?
Yes, peanut butter or sunflower seed butter works. Adjust sweetness slightly to balance flavor.
Can I make this dairy-free?
Absolutely. Stick to non-dairy chocolate chips and ensure cocoa powder is unsweetened.
Best Ways to Serve
Top with a scoop of vanilla ice cream for a classic dessert twist.
Drizzle with melted dark chocolate or caramel sauce.
Serve as bite-sized snacks at parties.
Nutrition (Per Serving, 12 Servings)
Calories: 190 kcal
Protein: 4g
Carbs: 18g
Fat: 12g
Fiber: 3g
Sugar: 10g
Storage & Leftovers
Room Temperature: Airtight container for up to 3 days.
Refrigerator: Up to 1 week; bring to room temp before serving.
Freezer: Wrap tightly in foil or freezer-safe container for 2–3 months.
Reheating Tip: Microwave for 15–20 seconds to revive fudginess.
FAQs
Q: How do I prevent zucchini from making brownies soggy?
A: Use finely grated zucchini and fold gently. Slightly underbaking helps set the brownies without drying them.
Q: Can I make this recipe nut-free?
A: Yes, substitute almond butter with sunflower seed butter and ensure all ingredients are nut-free.
Q: Are these brownies suitable for kids?
A: Definitely. The zucchini adds hidden nutrition, and the chocolate makes it kid-friendly.
Q: Can I add extra flavors?
A: Vanilla, cinnamon, espresso powder, or orange zest complement the chocolate flavor wonderfully.
Variations
Paleo-Friendly: Use coconut flour and honey instead of almond butter and coconut sugar.
Chocolate Lovers: Mix in dark chocolate chunks for a richer flavor.
Low-Carb: Substitute coconut sugar with erythritol or monk fruit sweetener.
Seasonal Twist: Add pumpkin puree in fall or berries for summer variations.
Conclusion
Unlock the hidden magic of zucchini in your dessert with this Gluten Free Zucchini Brownies Recipe. Rich, fudgy, and naturally sweetened, it’s a treat you can feel good about sharing. Try it tonight, snap a pic, and tag your friends—your new favorite dessert is just a bake away!