These easy gluten free zucchini brownies use chocolate chips and make the best brownies! Adding zucchini makes this recipe a healthier alternative. It's a simple way to add some vegetables to your sweets.
I have lots of zucchini in the garden and I'm always looking for ways to use it. I'm sneaking it into anything I can at this point. The zucchini makes these brownies extra moist and delicious.
If you peel the green skin from the zucchini no one will even notice it's in the brownies. This is perfect for picky eaters and getting extra vegetables into your diet.
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.
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.
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
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
- These zucchini brownies freeze really well. Cut them into bars and then freeze them individually in freezer safe bags for a quick treat later.
- Use the small side of your grater to get little shreds of zucchini. No one will even notice there's a veggie in the brownies.
- If there is a lot of moisture in your shredded zucchini be sure to squeeze the moisture out before adding the zucchini to this recipe. Be sure to measure your zucchini before you squeeze out the excess moisture.
Easy Gluten Free Zucchini Brownies
- Total Time: 55 minutes
- Yield: 9 bars 1x
- Diet: Gluten Free
Description
These easy gluten free zucchini brownies use chocolate chips and make the best brownies! Adding zucchini makes this recipe a healthier alternative. It's a simple way to add some vegetables to your sweets.
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: Gluten Free
Keywords: gluten free, brownies, zucchini, chocolate, chocolate chip, cake, bars, dessert
FAQ
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.
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 25% off your first order!
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