zucchini brownie recipe

These double chocolate zucchini brownies are filled with zucchini and are naturally sweetened yet have a decadent flavor that you’re going to love! The zucchini gives the brownies a super moist and fudgy texture (but you can’t taste it at all). Cacao powder and chocolate chips lend richness, and a 2-ingredient frosting takes the brownies over the top. You can use regular all-purpose flour OR a gluten-free flour blend in this recipe. Almond flour keeps these brownies super tender. For a dairy free version, use nut milk in the frosting.

Healthy Zucchini Brownies (Gluten Free, Naturally Sweetened, Dairy Free)

Cooking spray or coconut oil (for pan)

zucchini

neutral vegetable oil

eggs

maple syrup

vanilla extract

flour all-purpose flour

almond flour

cocoa powder

baking powder

fine sea salt

chocolate chips chocolate

chocolate chips

milk milk

Preheat the oven to 350˚F (175˚C). Spray an 8x8-inch baking pan with cooking spray, or rub it with oil. Line the pan crosswise with parchment paper, leaving an overhang (this will make it easier to pull the brownies out later, but it&#039;s optional).

In a food processor (or Vitamix), combine the zucchini, vegetable oil, eggs, maple syrup and vanilla. Process until smooth (you’ll still see flecks of green). Add the flour, almond flour, cacao powder, baking powder and salt. Pulse just until incorporated (don’t over-mix). Scrape the sides. Add the chocolate chips and pulse to combine.

Scrape the batter into the prepared pan and spread it in an even layer. Bake until the top is matte and a toothpick inserted in the center comes out with damp crumbs, 25-30 minutes.  Place the pan on a rack and let the brownies cool for 10 minutes. Using the parchment paper as handles, remove the brownies from the pan (you can skip this step and serve the brownies straight out of the pan if you prefer!). Let cool completely (the sides will shrink in slightly as it cools).

Make the brownies

Combine the chocolate chips and milk in a small microwave safe bowl or double boiler. If microwaving, cook on high in 15 second intervals, stirring between each, until the chocolate is melted and shiny. If using a double boiler, cook over medium-low heat, stirring occasionally, until the chocolate is melted and shiny.

Spread the warm frosting over the brownies. Let the brownies sit until the frosting is set (you can pop them in the fridge for 15 minutes to chill faster… and if you can’t wait that long and need to sneak a bite when the frosting is still melty and gooey, I get it). Slice the brownies and serve!

Make the frosting

The Best Zucchini Brownies are here! Get ready for chocolate zucchini bliss that's soft and moist. Topped with a fudgey chocolate glaze.

The Best Zucchini Brownies

olive oil (or canola oil)

sugar

vanilla

zucchini (grated and wrung out)

baking soda

salt

all purpose flour

butter

milk

Preheat oven to 350 degrees. Line 9 1/2&quot;x13&quot; baking pan {1/4 sheet pan size} with parchment paper, lightly spray with nonstick cooking spray, and set aside.

In a medium saucepan, melt the oil, chocolate chips, and cocoa together over medium-low heat. Remove from heat and stir in sugar, eggs, vanilla, and zucchini. Stir in dry ingredients, then pour into prepared pan. Spread out evenly and bake 15-20 minutes or until a toothpick comes out clean when inserted in the middle. {A few moist crumbs is fine.}

While brownies are baking, melt butter, cocoa powder, chocolate chips, and milk together and simmer gently 1 minute. Remove from heat, then whisk in vanilla and powdered sugar.

Once brownies are pulled from the oven, pour hot frosting over bars immediately. Spread to smooth, if needed. Cool 5-10 minutes before cutting into pieces and serving.

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!

Gluten Free Zucchini Brownies (Dairy-Free)

eggs, room temperature

fine raw sugar or sugar substitute

non-dairy milk

Tablespoons (30-35 grams) Dutch cocoa powder

(100 grams) grated zucchini (juices squeezed out with paper towel)

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.

https://content.jwplatform.com/videos/w6KynGrj.mp4

This Gluten Free Zucchini Brownies Recipe is 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. 

Top 3 zucchini brownie recipe recipes from across the web

The most viewed zucchini brownie recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Healthy Zucchini Brownies (Gluten F...

The Best Zucchini Brownies

Gluten Free Zucchini Brownies (Dair...

Top 3 zucchini brownie recipe recipes from across the web

The most viewed zucchini brownie recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Healthy Zucchini Brownies (Gluten F...

The Best Zucchini Brownies

Gluten Free Zucchini Brownies (Dair...

The most viewed zucchini brownie recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine