Gluten Free Zucchini Brownies I’m Obsessed With Right Now

Have you ever wondered how to sneak some veggies into a dessert without anyone guessing? That’s exactly what makes these Gluten Free Zucchini Brownies I’m Obsessed With Right Now such a showstopper. Moist, chocolatey, and just the right balance of rich and fresh, these brownies bring zucchini front and center in the best way.

If you’re searching for a gluten free treat that feels indulgent but somehow manages to have a little health boost, these brownies are your answer. They’re easy to whip up, satisfy your sweet tooth, and sneak in some green goodness all while being totally gluten free.

Why I Can’t Stop Making These Cookies

• The zucchini adds moisture that keeps every bite perfectly fudgy without needing a ton of oil or butter.
• The slight earthiness from the zucchini pairs beautifully with rich cocoa for a flavor twist that’s surprisingly fresh.
• Made with pantry staples and flexible ingredient swaps, they are super easy and convenient to throw together.
• They’re kid-approved even picky eaters don’t realize there’s veggie magic happening here.
• Perfect for spring and summer when zucchini is at its peak, but tasty year-round using frozen zucchini.

What Type of Zucchini Should I Use?

For the best results, choose small to medium zucchinis that are firm and free of soft spots or blemishes. Fresh summer zucchini works wonders because it’s tender and packs subtle flavor.

If you only have frozen zucchini on hand, thaw it completely and then squeeze out as much water as possible using a clean kitchen towel or cheesecloth. This step is crucial to avoid watery batter. Avoid dried zucchini since it will change the texture too much and won’t hydrate properly in the brownie mixture.

Options for Ingredient Alternatives

• Swap butter for coconut oil (solid state preferred) or a neutral vegetable oil; if using coconut oil, chill the dough for at least 30 minutes before baking.
• Use dark chocolate chips, semi-sweet, or even white chocolate for a different flavor profile.
• Almond milk, oat milk, or any preferred dairy-free milk works well if the recipe calls for added moisture.
• Vanilla extract can be replaced with almond extract or even a splash of orange zest to mix up flavor notes.
• Fresh zucchini always beats dried versions, but shredded carrots can double as a fun substitute to switch things up while keeping moisture.

The Biggest Challenges While Baking

• Overmixing the batter: Stir just until ingredients are combined to avoid dense, tough brownies.
• Folding in shredded zucchini last and gently to preserve texture and prevent excess liquid from leaking.
• Using butter at room temperature but not melted to ensure proper creaming and consistent texture.
• If the dough feels dry, add milk a tablespoon at a time until it reaches the right consistency; avoid adding too much.
• Chill the dough for about 30 minutes if using solid fats like coconut oil, which helps stabilize the batter and results in better rise and texture.

Storage & Freezing Instructions

Store these brownies at room temperature in an airtight container for up to two days. For longer storage, keep them in the refrigerator for up to a week just bring to room temperature before serving.

To freeze, layer brownies between parchment paper in a freezer-safe container for up to 3 months. Thaw overnight in the fridge or for a few hours at room temperature.

If you want to prep the dough ahead, shape it into a disk, wrapped tightly in plastic wrap, and freeze for up to 1 month. Thaw in the fridge overnight before baking as directed.

Estimated Nutrition

This recipe makes about 12 brownies. The whole batch contains roughly: 1,200 calories, 70 grams fat, 140 grams carbs, and 15 grams protein.

Per serving, expect approximately: 100 calories, 6 grams fat, 12 grams carbs, and 1.5 grams protein. Values depend on ingredient choices and portion size.

Ingredients

• 1/2 cup coconut sugar or granulated sugar (100 g)
• 1/4 cup unsalted butter, softened (55 g)
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup shredded zucchini, squeezed dry (about 120 g)
• 1/3 cup cocoa powder, unsweetened (30 g)
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup almond flour (56 g)
• 1/4 cup gluten free all-purpose flour (30 g)
• 3/4 cup semi-sweet chocolate chips (130 g)
• 1-2 Tbsp milk, only if dough is dry (optional)

Step-by-Step Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Line an 8×8-inch baking pan with parchment paper, allowing some overhang for easy removal.
2. In a large bowl, cream the softened butter and sugar together until light and fluffy.
3. Beat in the eggs one at a time, then add the vanilla extract. Stir to combine.
4. In a separate bowl, whisk together the cocoa powder, baking powder, salt, almond flour, and gluten free flour.
5. Slowly fold the dry ingredients into the wet batter, mixing until just incorporated. Avoid overmixing to keep the brownies tender.
6. Gently fold in the drained shredded zucchini and chocolate chips last, ensuring you keep the batter light and airy. If the dough seems too dry, mix in milk a tablespoon at a time.
7. Transfer the batter into the prepared pan, smoothing the top with a spatula. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Let cool completely before slicing.

Tips, Variations & Serving Ideas

• Add chopped nuts like walnuts or pecans for extra crunch.
• Swirl in peanut butter or cream cheese before baking for a decadent twist.
• Dust the cooled brownies with powdered sugar or cocoa for a pretty finish.
• Underbake by a few minutes if you prefer that extra fudgy, gooey center.
• Serve warm with a scoop of vanilla ice cream or a drizzle of caramel sauce.
• Store leftovers in a sealed container at room temperature to maintain softness.
• Double the batch and freeze extras for a ready-to-go sweet treat anytime.

FAQs

Q: Can I substitute zucchini with another vegetable?
A: Carrots or pumpkin puree can work well but may alter the texture slightly.

Q: Are these brownies suitable for nut allergies?
A: You can swap almond flour for oat flour or another gluten free flour, but check labels to ensure nut-free ingredients.

Q: Can I use regular flour instead of gluten free?
A: Yes, regular all-purpose flour works perfectly if gluten is not a concern.

Q: How do I know when the brownies are done?
A: A toothpick should come out with moist crumbs, not wet batter. They will continue to set while cooling.

Save This for Later

If you love quick, delicious, and gluten free dessert ideas like these zucchini brownies, be sure to save this recipe to your Pinterest boards for easy access anytime you crave a fudgy, veggie-packed treat! Sharing is caring, so pin it and spread the joy.