How long do zucchini brownies last?

Once cool, leftover brownies will stay fresh in an airtight container at room temperature for up to three days.

Can I freeze this recipe?

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!

Do I need to peel zucchini for brownies?

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

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

Units Scale

2 large eggs, room temperature
2/3 to 3/4 cup (150g) smooth creamy almond butter
1/2 cup fine raw sugar or sugar substitute
1/4 cup non-dairy milk
1 teaspoon vanilla extract
1/4 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
1/2 teaspoon kosher salt
1/2 cup dark chocolate chips
1 cup (100 grams) grated zucchini (juices squeezed out with paper towel)

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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