This easy recipe for Gluten Free Zucchini Brownies makes a rich, decadent, irresistible treat. Topped with chocolate frosting, these indulgent brownies go quickly.
If you enjoy baked goods with zucchini, you’ll want to try my Gluten Free Zucchini Muffins. My recipe for Gluten Free Zucchini Bread is also a must try.
We live in a condo so we don’t have room to plant a garden. Luckily we’re able to participate in a community garden not far from where we live.
We’ve been able to plant a few vegetables and our zucchini plants are doing really well. Eventually we may be overrun with squash, but right now I’m enjoying being able to bake with home-grown zucchini.
Today I’m sharing a recipe for zucchini brownies. I know zucchini in brownies sounds a bit odd, but trust me when I say you’ll never know the difference.
These brownies are more cake-like, than fudgy and they’re topped with a decadent chocolate frosting. They’re also a little healthier than your average brownie, because of the zucchini, and best of all they’re gluten free.
If you enjoy baked goods with zucchini, you’ll want to try my Gluten Free Zucchini Muffins. My recipe for Gluten Free Zucchini Bread is also a must try.
(This post contains affiliate links. Read my disclosure policy here.)Ingredients You’ll Need to Make Zucchini Brownies:
Brownies
- Gluten free flour blend – I use Bob’s Red Mill 1 to 1 Baking Flour. I haven’t tried the recipe with almond or coconut flour.
- Cocoa – Unsweetened cocoa powder. I use Hershey’s cocoa powder.
- Baking soda – The baking soda gives a little lift to the brownies making them less fudgy and more cake-like in texture.
- Vegetable oil – You can substitute canola oil if you prefer.
- Sugar – White granulated sugar.
- Egg – Use a room temperature egg. I take the egg out of the refrigerator about 30 minutes before I’m going to use it.
- Vanilla – Pure vanilla extract.
- Grated zucchini – There’s no need to drain the zucchini.
Frosting
- Chocolate chips – I use semi-sweet chips.
- Almond milk – Almond milk is my milk of choice because I always have it on hand.
- Butter – I almost always use unsalted butter because I never know how much salt has been added to salted butter.
- Vanilla – Pure vanilla extract.
- Powdered sugar – I like to use powdered sugar in frosting because it combines easily with the other ingredients and it gives the frosting a smooth texture.
How to Make Gluten Free Zucchini Brownies
- Whisk together the gluten free flour, cocoa powder, and baking soda.
- In a separate bowl, whisk together the oil, sugar, egg, and vanilla.
- Add the dry ingredients to the wet ingredients and stir to combine.
- Stir in the zucchini, then transfer to the prepared baking pan.
- Bake for 25-30 minutes.
- While the brownies are cooling, make the frosting.
- Microwave the chocolate chips, almond milk, butter, and vanilla, then whisk to combine.
- Whisk in powdered sugar and spread frosting over brownies.
Step By Step Instructions
Start by preheating the oven to 350° F. Prepare a 9×13-inch baking pan by greasing and flouring it.
In a medium mixing bowl, add the gluten free flour blend, cocoa powder, and baking soda then whisk until combined.
Place the oil, sugar, egg, and vanilla in a large mixing bowl, and whisk until combined.
Add the dry ingredients to the wet ingredients and stir until combined. (Note: The mixture will be dry and crumbly.)
Add the zucchini and stir until well combined.
Spoon the batter into the prepared pan and spread evenly around the pan.
Bake for 25-30 minutes or until a wooden pick, inserted in the center, comes out with a few moist crumbs.
While the brownies are cooling, make the chocolate frosting.
Combine the chocolate chips, almond milk, butter, and vanilla in a microwave-safe bowl. Microwave on high for 35-45 seconds.
Remove the bowl from the microwave and whisk until the chocolate chips are completely melted and the mixture is smooth. Microwave for a few more seconds if necessary.
Add the powdered sugar and whisk until smooth.
Spread the warm frosting over the top of the brownies.
Allow the frosted brownies to cool completely before slicing and serving.
Tips for Making Gluten Free Zucchini Brownies
- Check the ingredients of your gluten free flour blend for xanthan gum. If your flour mix doesn’t contain xanthan gum, try adding 1/2 teaspoon to the recipe.
- Use a room temperature egg. An egg at room temperature will mix more easily into the batter.
- The zucchini should be grated but not drained. Many baking recipes call for squeezing the excess water out of the zucchini, but in this case the water adds moisture to the brownies.
- Allow the frosted brownies to cool completely before serving. It’s easier to cleanly cut brownies that have cooled completely.
FAQs
Place the brownies in an airtight container and store them on your counter for 3-4 days. If you want to keep the brownies for a longer period, you can freeze them.
To freeze the brownies, wrap them individually in plastic wrap, then foil, and place them in a freezer-safe plastic bag. The brownies will last in the freezer for up to 2 months.
If you like decadent, chocolate treats, give these zucchini brownies a try. The unfrosted brownies are great on their own, but the chocolate frosting makes them extra special. Happy Baking!
More Gluten Free Brownie Recipes to Try
- Peanut Butter Brownies
- Rich Chocolate Pecan Brownies
- White Chocolate Coconut Brownies
- Red Velvet Brownies
- Triple Chocolate Chip Brownies
If you tried this recipe or any other recipe on the blog, don’t forget to leave a star rating and let me know how it turned out in the comments below. I really enjoy hearing from you!
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This easy recipe for Gluten Free Zucchini Brownies makes a rich, decadent, irresistible treat.
- 2 cups gluten free flour blend
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 2 1/2 cups grated zucchini, undrained
- 1 1/2 cups semi-sweet chocolate chips
- 1/3 cup almond milk
- 3 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
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Preheat oven to 350° F. Grease and flour a 9×13-inch pan.
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In a medium mixing bowl, whisk the gluten free flour blend, cocoa powder, and baking soda until combined.
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In a large mixing bowl, whisk the oil, sugar, egg, and vanilla until combined.
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Stir the dry ingredients into the wet ingredients until combined. (Note: The mixture will be dry and crumbly.)
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Add the zucchini and stir until well combined.
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Transfer the batter to the prepared pan. Use a rubber spatula to spread the batter evenly around the pan.
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Bake for 25-30 minutes until a wooden pick, inserted in the center, comes out with a few moist crumbs.
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While the brownies are cooling, combine chocolate chips, almond milk, butter, and vanilla in a microwave-safe bowl. Microwave on high for 35-45 seconds.
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Remove from microwave and whisk until chocolate chips are completely melted and the mixture is smooth. Microwave for a few more seconds if necessary.
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Whisk in the powdered sugar until smooth.
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Spread the warm frosting over the top of the brownies.
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Allow the frosted brownies to cool completely before slicing and serving.
- Check the ingredients of your gluten free flour blend for xanthan gum. If your flour mix doesn’t contain xanthan gum, try adding 1/2 teaspoon to the recipe.
- Use a room temperature egg. An egg at room temperature will mix more easily into the batter.
- The zucchini should be grated but not drained. Many baking recipes call for squeezing the excess water out of the zucchini, but in this case the water adds moisture to the brownies.
- Allow the frosted brownies to cool completely before serving. It’s easier to cleanly cut brownies that have cooled completely.
This recipe was adapted from Spend with Pennies.
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