Description

These Gluten Free Zucchini Brownies are a deliciously fudgy treat made without traditional flour, relying on almond butter and freshly grated zucchini for moisture and richness. Naturally sweetened with maple syrup and coconut sugar, and featuring plenty of chocolate flavor from cocoa powder and semi-sweet chips, these brownies are moist, flavorful, and perfect for anyone seeking a gluten-free dessert with a hidden vegetable boost.

Ingredients

Scale

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

Other

1 1/2 cups finely grated zucchini, undrained (about 1 medium zucchini)
3/4 cup semi-sweet chocolate chips, divided

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Instructions

Grate Zucchini: Finely grate the zucchini using the small holes of a box grater without squeezing out any moisture. Remove large seeds if present to ensure a smooth brownie texture.
Preheat Oven and Mix Wet Ingredients: Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together the almond butter, pure maple syrup, coconut sugar, eggs, and vanilla extract until smooth.
Add Dry Ingredients: Sift the cocoa powder to avoid lumps, then add the cocoa powder, baking powder, and salt to the wet mixture. Stir until fully incorporated with no dry streaks.
Fold in Zucchini: Gently fold the grated zucchini into the batter until evenly distributed, allowing the moisture to blend into the mixture.
Prepare Baking Pan and Add Batter: Line an 8×8 inch baking pan with parchment paper and pour in the batter, spreading it evenly with a spatula. Sprinkle 1/2 cup of the chocolate chips on top.
Bake: Bake for 25-28 minutes until edges are set and the center is slightly underdone. Test doneness by inserting a toothpick; it should come out with a few moist crumbs but not wet batter.
Cool Completely: Allow the brownies to cool fully in the pan before cutting. This cooling step solidifies the chocolate chips and enhances flavor and texture.
Serve: Cut into 16 squares and enjoy your fudgy gluten free zucchini brownies.

Notes

Do not squeeze out moisture from the grated zucchini as it keeps the brownies fudgy.
Removing large seeds from zucchini improves the texture.
Sifting cocoa powder prevents lumps for a smooth batter.
Baking until slightly underdone ensures a fudgy center that firms up upon cooling.
Cooling completely before cutting improves texture and chocolate flavor.
You can substitute brown sugar if coconut sugar is unavailable.