These Easy Gluten Free Zucchini Brownies are what I make every single summer when the garden zucchini starts piling up faster than I can use it and I need a recipe that is both delicious and completely worth turning on the oven for. They are rich, deeply chocolatey, and so fudgy that nobody ever believes there is a vegetable hiding inside every single brownie. The melted chocolate chips and cocoa powder give these brownies the most incredible deep chocolate flavor and the fresh shredded zucchini is completely undetectable once they are baked.
A sprinkle of coarse sea salt on top before serving takes them completely over the top.
These brownies come together in just 55 minutes from start to finish and the recipe is simple enough that even beginner bakers will nail them on the first try. I
like to use a high quality dutch process cocoa powder for the richest and most intense chocolate flavor and I use the small side of my box grater for the zucchini so the shreds are tiny and completely invisible in the finished brownie.
If you peel the green skin from the zucchini before grating it nobody will even see it.
These brownies also freeze beautifully which means you can make a batch and have individual brownies ready to pull from the freezer all summer long.
If you are looking for more zucchini recipes you might also enjoy my Gluten Free Zucchini Chocolate Chip Cookies, this Air Fryer Roasted Zucchini Squash, my Gluten Free Zucchini Squash and Corn Casserole or my Baked Kale and Zucchini Pilaf recipes.
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Ingredients
- Unsalted Butter
- Semi Sweet Chocolate Chips
- Granulated Sugar
- Brown Sugar
- Eggs
- Vanilla Extract
- Zucchini
- Gluten Free Flour
- Cocoa Powder
- Sea Salt
- Coarse Sea Salt
- Mini Chocolate Chips
Instructions
Preheat your oven to 350 degrees. Grease an 8x8-inch baking dish with butter or coconut oil. Set aside.
In a small saucepan on low heat melt the butter and chocolate chips. Stirring occasionally until the lumps are gone. Remove from heat.
Stir in the sugar, beaten eggs, vanilla and zucchini.
In a bowl whisk together the flour and sea salt. Combine the wet and dry ingredients blending just until they are mixed together.
Pour batter into a greased 8x8 inch baking dish. Sprinkle with mini chocolate chips.
Bake at 350 degrees for 35 minutes or until a toothpick inserted in the center comes out clean.
Let the brownies cool completely before cutting into squares.
Sprinkle with coarse sea salt and serve with vanilla ice cream.
Supplies
I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!
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Easy Gluten Free Zucchini Brownies
- Total Time: 55 minutes
- Yield: 9 bars 1x
- Diet: Gluten Free
Description
These Easy Gluten Free Zucchini Brownies are rich, fudgy, and packed with deep chocolate flavor from melted semi-sweet chocolate chips and cocoa powder and the fresh shredded zucchini makes every brownie incredibly moist and tender without any trace of vegetable flavor. Topped with a sprinkle of coarse sea salt and mini chocolate chips these are the most decadent and delicious gluten free brownies you will ever pull out of your oven in just 55 minutes. Naturally gluten free and the perfect way to use up summer garden zucchini while satisfying your deepest chocolate craving!
Ingredients
- ¼ cup Unsalted Butter
- 1 cup Semi-Sweet Chocolate Chips
- ½ cup Granulated Sugar
- ¼ cup Brown Sugar
- 2 large Eggs, beaten
- 1 tsp. Vanilla Extract
- 1 cup Zucchini, grated and drained
- 1 cup Gluten Free Flour
- ¼ cup Cocoa Powder
- ½ tsp. Sea Salt
Coarse Sea Salt, for serving
Mini Chocolate Chips, for sprinkling on top
Instructions
Preheat your oven to 350 degrees. Grease an 8x8-inch baking dish with butter or coconut oil. Set aside.
In a saucepan on low heat melt the butter and chocolate chips. Stirring occasionally until the lumps are gone. Remove from heat.
Stir in the sugar, beaten eggs, vanilla and shredded zucchini.
In a mixing bowl whisk together the flour, cocoa powder and sea salt. Combine the wet and dry ingredients blending just until they are mixed together.
Pour batter into a greased 8x8 inch baking dish. Sprinkle mini chocolate chips on top.
Bake at 350 degrees for 35 minutes or until a toothpick inserted in the center comes out clean.
Let the brownies cool completely before cutting into squares.
Sprinkle with coarse sea salt and serve with vanilla ice cream.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
If you made these Easy Gluten Free Zucchini Brownies I would love to hear what you thought! Please leave a star rating and a comment below. This is one of my favorite summer baking recipes and I hope it becomes a staple in your kitchen too!
Storage
Once the gluten free zucchini brownies have cooled cut them into squares and then store them in an air tight container for up to 5 days. If it's warm out I like to store mine in the refrigerator so they stay fresh longer.
Top Tips
Use the small side of your box grater to shred the zucchini so the pieces are tiny and completely undetectable in the finished brownies. Measure out your cup of zucchini before squeezing out the excess moisture so you have the right amount after draining. Use a high quality dutch process cocoa powder for the richest and most intense chocolate flavor. It makes a noticeable difference in the final result.
Frequently Asked Questions
They taste just like regular brownies. I think the zucchini actually makes them a bit more moist and tender. The zucchini doesn't alter the flavor of the brownies. If you peel the green skin from the zucchini no one will even notice these brownies have zucchini in them!
Yes! I like to bake the brownies, then when they have cooled I cut them into squares. I store individual squares of the brownies in the freezer for a quick treat or lunch snack later.
In a freezer safe container or bag they should last for up to one month in your freezer. I microwave them so they are warm to have with ice cream. It also works to let them thaw naturally in your lunch.
I let the brownies cool and then cut them into squares. I then either cover the baking dish or store the brownies individually in baggies. The brownies can be left out for a couple of days and then will either need to go in the refrigerator or be frozen.
Yes! You want to use a high quality dutch cocoa powder to get the richest chocolate flavor in your brownies. My personal favorite is Rodelle Gourmet Baking Cocoa.
Carol says
Good morning, The directions for these brownies instruct you to "whisk together flour, baking powder and sea salt". However, the ingredient list does not mention baking powder. Also the picture shows additional chocolate chips sprinkled on top of the brownies before they are baked. This extra step is not included either. Please review. Thank you.
smallfarmbiglife says
Hi Carol! Thanks for reaching out. You are correct, I had baking powder in the initial recipe and removed it after testing. I have updated the instructions. I added the sprinkled chocolate chips on top of the brownies after they were baked for the photograph to show that the recipe includes chocolate chips. Those are just there for the photo. ~Elaine