Zucchini's 95% water content creates fudgy brownies without butter—each cup replaces 8 tablespoons of fat naturally.
Gluten Free Zucchini Brownies
Dive into a delightful treat with these heavenly gluten-free zucchini brownies! Packed with rich cocoa and moist shredded zucchini, these brownies offer a fudgy texture that’s simply irresistible. Perfect for satisfying your sweet tooth without the gluten guilt—get ready to indulge!
Prep
15
min
Cook
45
min
Serves
8
people
Level
beginner
📝 Ingredients
Serves 8🥬Fresh Produce(1)
- 1.5 cups zucchini or 1 large zucchini, grated (360 ml)
🥛Dairy & Eggs(1)
- 1 egg
🫙Pantry Staples(5)
- 1 cup almond butter (227 g)
- 1/2 tsp baking soda (2.5 ml)
- 1/3 cup maple syrup (I did a tiny bit less) (79.2 ml)
- 1 cup semi-sweet chocolate chips (I get the mega chunks from Enjoy Life) (240 ml)
- 1 tsp vanilla extract (5 ml)
🧂Spices & Seasonings(1)
- 1/2 tsp salt (2.5 ml)
📦Other(1)
- 1/4 cup cacao powder (60 ml)
👨🍳 Instructions
- 1
Preheat oven to 350°
- 2
In a medium bowl, mix all the ingredients together thoroughly
- 3
Place mixture in a greased 8x8 pan (I use coconut oil)
- 4
Bake for 45 minutes
- 5
Let cool
💡 Pro Tips
- ✓Squeeze grated zucchini in a clean kitchen towel to remove 60-70% of its moisture before mixing, preventing soggy brownies and maintaining proper batter consistency.technique60-70% moisture removal
- ✓Use a blend of almond flour and coconut flour in a 3:1 ratio for optimal texture, as almond flour provides structure while coconut flour absorbs excess moisture from zucchini.ingredient3:1 ratio
- ✓Test doneness with a toothpick inserted 1 inch from the edge rather than center - it should come out with a few moist crumbs, as gluten-free batters continue cooking from residual heat.timing1 inch from edge
- ✓Line your 8x8 pan with parchment paper extending 2 inches over sides for easy removal, as gluten-free brownies are more fragile and prone to breaking when turned out directly.equipment2 inches overhang
- ✓Add 1 teaspoon xanthan gum per cup of flour blend to replace gluten's binding properties and prevent crumbly texture that plagues most gluten-free baked goods.ingredient1 tsp per cup flour
Share this recipe
Prep
15
min
Cook
45
min
Serves
8
people
Level
beginner
Share this recipe
Zucchini's 95% water content creates fudgy brownies without butter—each cup replaces 8 tablespoons of fat naturally.
Gluten Free Zucchini Brownies
Dive into a delightful treat with these heavenly gluten-free zucchini brownies! Packed with rich cocoa and moist shredded zucchini, these brownies offer a fudgy texture that’s simply irresistible. Perfect for satisfying your sweet tooth without the gluten guilt—get ready to indulge!
📝 Ingredients
Serves 8🥬Fresh Produce(1)
- 1.5 cups zucchini or 1 large zucchini, grated (360 ml)
🥛Dairy & Eggs(1)
- 1 egg
🫙Pantry Staples(5)
- 1 cup almond butter (227 g)
- 1/2 tsp baking soda (2.5 ml)
- 1/3 cup maple syrup (I did a tiny bit less) (79.2 ml)
- 1 cup semi-sweet chocolate chips (I get the mega chunks from Enjoy Life) (240 ml)
- 1 tsp vanilla extract (5 ml)
🧂Spices & Seasonings(1)
- 1/2 tsp salt (2.5 ml)
📦Other(1)
- 1/4 cup cacao powder (60 ml)
👨🍳 Instructions
- 1
Preheat oven to 350°
- 2
In a medium bowl, mix all the ingredients together thoroughly
- 3
Place mixture in a greased 8x8 pan (I use coconut oil)
- 4
Bake for 45 minutes
- 5
Let cool
💡 Pro Tips
- ✓Squeeze grated zucchini in a clean kitchen towel to remove 60-70% of its moisture before mixing, preventing soggy brownies and maintaining proper batter consistency.technique60-70% moisture removal
- ✓Use a blend of almond flour and coconut flour in a 3:1 ratio for optimal texture, as almond flour provides structure while coconut flour absorbs excess moisture from zucchini.ingredient3:1 ratio
- ✓Test doneness with a toothpick inserted 1 inch from the edge rather than center - it should come out with a few moist crumbs, as gluten-free batters continue cooking from residual heat.timing1 inch from edge
- ✓Line your 8x8 pan with parchment paper extending 2 inches over sides for easy removal, as gluten-free brownies are more fragile and prone to breaking when turned out directly.equipment2 inches overhang
- ✓Add 1 teaspoon xanthan gum per cup of flour blend to replace gluten's binding properties and prevent crumbly texture that plagues most gluten-free baked goods.ingredient1 tsp per cup flour