These Gluten-Free Zucchini Brownies are rich, fudgy, and oh-so decadent! They’re so delicious no one will even guess they’re secretly full of fiber and nutrients, and are dairy-free, too.
Secretly Healthy Brownies
Okay, calling chocolate brownies with zucchini healthy might be a stretch. BUT, they’re are more nutritious than your standard brownie recipe! And if you use a sugar substitute they’re lower in sugar, too.
Sure, you can eat zucchini in plenty of recipes like enchilada stuffed zucchini boats and air fryer zucchini fries. But why not sneak it into your desserts, too? Recipes like our zucchini muffins and these zucchini brownies are an easy way to add nutrients to your diet or convince picky eaters to get their veggies.
Soft, fudgy, and rich, this recipe is just as good as any homemade brownie and far better than boxed varieties!
Zucchini Brownie Ingredients
Below is an overview of the ingredients and recipe. Please be sure to scroll down to the recipe card below for the complete details and nutrition information.
- Grated Zucchini – One large zucchini or two to three smaller zucchini should be enough.
- Eggs – These act as a binder, holding the brownies together. We haven’t tested this recipe with egg substitutes and can’t guarantee your results if you do.
Note: If you’re looking for an egg-free brownie, we provide an egg substitute in our classic gluten-free brownies!
- Almond Butter – This replaces the need for butter without sacrificing the rich flavor or moisture. Use smooth, creamy almond butter. Or, substitute sunflower butter to keep these brownies nut-free.
- Sweetener – Use raw sugar to sweeten the brownies, or opt for a sugar substitute to keep this recipe lower in sugar. We don’t recommend using honey, maple syrup, or agave.
Note: If you prefer a crinkle-top brownie, use fine castor sugar instead of granulated sugar.
- Gluten-Free 1:1 Baking Flour – Use a store-bought gluten-free flour with xanthan gum, or make your own 1:1 gluten-free flour blend!
- Non-Dairy Milk – If dairy is tolerated, regular milk will also work.
- Dutch Cocoa Powder – This gives off a richer chocolate flavor than standard unsweetened cocoa powder.
- Dark Chocolate Chips – Substitute milk chocolate chips or white chocolate chips if preferred. If needed, use dairy-free chocolate chips.
- Vanilla Extract – Make sure to use pure vanilla extract, not imitation varieties.
- Baking Powder – Make sure it’s fresh, or your brownies won’t rise!
- Salt – This helps enhance the flavor of the rest of the ingredients.
How to Make Gluten-Free Zucchini Brownies
- Prepare. Preheat your oven to 350 degrees Fahrenheit. Then, line a square baking dish with parchment paper, and set it aside.
- Grate the zucchini and strain excess water! See tips below.
- Whisk the wet ingredients. Add the eggs, almond butter, sugar, milk, and vanilla to a medium bowl, and whisk until smooth.
- Whisk the dry ingredients. In a separate small mixing bowl, whisk the flour, cocoa powder, baking powder, and salt until well combined.
- Combine. Add the dry ingredients to the bowl of wet ingredients, and stir just until combined.
- Fold. Add the shredded zucchini and chocolate chips, and fold them into the batter.
- Bake. Transfer the brownie batter to the prepared baking pan. Bake until a toothpick inserted into the center comes out clean or with just a few crumbs and the edges are set.
Tips & Tricks
- Avoid Overmixing. Be careful to mix the ingredients just until no streaks remain. Continuing to mix will result in dense, dry brownies.
- Salt the Zucchini. If needed, place the grated zucchini in a colander, and add a pinch of salt. Wait 10 minutes for the juices in the zucchini to extract. Then, pat the zucchini dry with a paper towel.
- Squeeze the Zucchini. Make sure to squeeze out all the excess water from the zucchini using a cheesecloth or clean towel.
- Adjust the Baking Time. For a fudgier texture, check for doneness after 22 minutes, and remove the brownies from the oven as soon as the edges are set.
More of Our Favorite
Gluten-Free Brownie Recipes
Common Questions
Once cool, leftover brownies will stay fresh in an airtight container at room temperature for up to three days.
Yes! Wrap each brownie with foil, and transfer them to a sealable bag or airtight container. They will stay fresh for up to one month. Thaw in the fridge overnight when you’re ready to eat. They will be a little more moist than normal but still tasty!
No, peeling the zucchini is not necessary. Plus, the skin holds most of the fiber, which makes these brownies extra filling!
Gluten Free Zucchini Brownies (Dairy-Free)
- Total Time: 37 minutes
- Yield: 9 bars 1x
- Diet: Gluten Free
Description
This gluten free zucchini brownies recipe is rich, fudgy, and studded with chocolate chips in every bite. No one will guess they’re full of veggies. Dairy-free, too!
Ingredients
- 2 large eggs, room temperature
- ⅔ to ¾ cup (150g) smooth creamy almond butter
- ½ cup fine raw sugar or sugar substitute
- ¼ cup non-dairy milk
- 1 teaspoon vanilla extract
- ¼ cup (35 grams) gluten free 1:1 baking flour (or our homemade 1:1 flour)
- 6 Tablespoons (30–35 grams) Dutch cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup dark chocolate chips
- 1 cup (100 grams) grated zucchini (juices squeezed out with paper towel)
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line an 8×8 baking dish with parchment paper and set aside.
- In a medium bowl, whisk together the eggs, almond butter, sugar, milk and vanilla until smooth.
- In a separate small mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt. Add this to the wet ingredients. Mix until smooth.
- Fold in the chocolate chips and shredded zucchini.
- Transfer the batter to the prepared 8×8 baking dish and spread the batter evenly. Bake at 350F for 22 to 26 minutes or until a toothpick inserted into the center comes out almost clean and edges are set. Do not overbake.
- Store brownies at room temperature in an airtight container for up to 3 days.
Notes
Substitutes – Sunflower seed butter may be substituted for almond butter for a nut-free option.
Prep Tips – If needed, place the grated zucchini in a colander and add a pinch of salt. Wait 10 minutes and the juices will naturally extract. Then pat the zucchini dry with a paper towel before mixing into batter.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 medium brownie
- Calories: 201
- Sugar: 13.1 g
- Sodium: 93.2 mg
- Fat: 11.6 g
- Saturated Fat: 1.8 g
- Carbohydrates: 22.1 g
- Fiber: 3.2 g
- Protein: 6.2 g
- Cholesterol: 41.3 mg
Can’t stop eating these 🥰 making another batch asap
Haha that’s a good problem! I always make a double batch and freeze half. 😉