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Gluten Free Zucchini Brownies: Rich, Moist, and Easy

  • Total Time: 45 minutes
  • Yield: 12 1x

Description

Gluten Free Zucchini Brownies are a delicious, moist treat made with grated zucchini, gluten-free flour, and rich cocoa, topped with a smooth chocolate frosting. These brownies are perfect for those seeking a gluten-free dessert without compromising on flavor or texture. Simple to prepare, they are ideal for gatherings, potlucks, or a quick sweet treat at home. The zucchini adds moisture and a subtle flavor while remaining undetectable, making these brownies a family favorite.

Ingredients

Scale
  • 2 cups gluten free flour blend
  • 1/2 cup cocoa powder
  • 2 teaspoons baking soda
  • 1/2 cup vegetable oil
  • 1 cup sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 1/2 cups grated zucchini
  • 1 1/2 cups chocolate chips
  • 1/3 cup almond milk
  • 3 tablespoons butter
  • 1 teaspoon vanilla extract
  • 1 1/2 cups powdered sugar

Instructions

  1. Preheat oven to 350°F and grease a 9×13 inch pan.
  2. In a medium bowl, whisk together the gluten free flour blend, cocoa powder, and baking soda.
  3. In a large bowl, whisk together vegetable oil, sugar, egg, and vanilla extract.
  4. Stir the dry mixture into the wet ingredients until just combined.
  5. Add the grated zucchini and mix well.
  6. Spread the batter evenly in the greased pan.
  7. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
  8. Allow brownies to cool completely before frosting.
  9. For the frosting, microwave chocolate chips, almond milk, butter, and vanilla for 35 to 45 seconds until melted.
  10. Whisk until smooth, then add powdered sugar and mix until well combined.
  11. Spread the warm frosting over the cooled brownies and let set before slicing.

Notes

You can substitute coconut oil for vegetable oil or use a flaxseed egg for an egg-free version. Dairy-free butter and chocolate chips make this fully dairy-free. Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. The batter may seem dry before adding zucchini—don’t overmix. If frosting is too thick, add more almond milk a little at a time. Brownies can be made ahead and frozen (unfrosted) for up to 3 months.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 brownie
  • Calories: 280
  • Sugar: 28g
  • Sodium: 210mg
  • Fat: 13g
  • Saturated Fat: 5g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 39g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 17mg

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Find it online: https://marirecipes.com/gluten-free-zucchini-brownies/