Fudgy Gluten Free Zucchini Brownies
Rich, fudgy brownies hiding shredded zucchini? Yes. These gluten free zucchini brownies taste like pure chocolate indulgence while sneaking in vegetables nobody will ever detect.
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Dessert
Cuisine American
Servings 16 brownies
Calories 165 kcal
- 1½ cups grated zucchini squeezed dry
- 2 cups blanched almond flour
- ½ cup unsweetened cocoa powder
- ¾ cup coconut sugar
- 3 large eggs room temperature
- ⅓ cup melted coconut oil
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ½ cup dark chocolate chips
Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides.
Grate zucchini and squeeze dry using a clean kitchen towel. Remove as much liquid as possible. Set aside.
In a large bowl, whisk together almond flour, cocoa powder, baking soda, and salt until combined.
In another bowl, whisk eggs, melted coconut oil, coconut sugar, and vanilla until smooth.
Pour wet ingredients into dry ingredients. Stir until just combined. Fold in squeezed zucchini and chocolate chips.
Spread batter evenly into prepared pan. Top with extra chocolate chips if desired.
Bake 28-32 minutes until edges are set and a toothpick comes out with moist crumbs. Cool completely before slicing.
Storage: Store in an airtight container at room temperature for 3 days, refrigerated for 5 days, or freeze for up to 3 months.
Substitutions: Replace coconut oil with melted butter or avocado oil. Use brown sugar instead of coconut sugar. For nut-free, substitute sunflower seed flour for almond flour.
Tips: Must squeeze zucchini very dry to prevent soggy brownies. Use blanched almond flour, not almond meal. For fudgier brownies, bake closer to 28 minutes. Let cool completely for cleanest cuts.
Serving: Best served at room temperature or slightly warmed. Pairs well with vanilla ice cream or whipped cream.
Keyword brownies, Gluten free