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Home » Recipes » Brownies

Easy Gluten Free Zucchini Brownies

Jul 24, 2021 · 2 Comments

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Close up of 1 gluten free zucchini brownie and fork on a small white plate with more brownies in the background. There are 2 white overlays with green and brown text because this is a pin for Pinterest.

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.

Close up view of one gluten free zucchini brownie on a small white plate with more brownies in the background.

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:

Overhead view of the ingredients for making gluten free 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.
Overhead view of the ingredients for making chocolate frosting.

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

  1. Whisk together the gluten free flour, cocoa powder, and baking soda.
  2. In a separate bowl, whisk together the oil, sugar, egg, and vanilla.
  3. Add the dry ingredients to the wet ingredients and stir to combine.
  4. Stir in the zucchini, then transfer to the prepared baking pan.
  5. Bake for 25-30 minutes.
  6. While the brownies are cooling, make the frosting.
  7. Microwave the chocolate chips, almond milk, butter, and vanilla, then whisk to combine.
  8. Whisk in powdered sugar and spread frosting over brownies.

Step By Step Instructions

Start by preheating the oven to 350° F.  Prepare a 9x13-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.

Overhead view of the unmixed dry ingredients for zucchini brownies on the left and the same ingredients whisked together on the right.

Place the oil, sugar, egg, and vanilla in a large mixing bowl, and whisk until combined.

Overhead view of a glass mixing bowl containing vegetable oil, sugar, 1 egg, vanilla extract and a whisk on the left and the same ingredients after they've been whisked on the right.

Add the dry ingredients to the wet ingredients and stir until combined. (Note: The mixture will be dry and crumbly.)

Overhead view of the dry ingredients for making zucchini brownies being added to the wet ingredients on the left and the end result after being stirred together on the right.

Add the zucchini and stir until well combined.

Spoon the batter into the prepared pan and spread evenly around the pan.

Overhead view of a glass mixing bowl with grated zucchini being added to brownie batter on the left and the completely mixed brownie batter in a 9x13-inch baking pan on the right.

Bake for 25-30 minutes or until a wooden pick, inserted in the center, comes out with a few moist crumbs.

Overhead view of a pan of baked gluten free zucchini brownies prior to being frosted.

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.

Overhead view of process steps for making chocolate frosting.

Spread the warm frosting over the top of the brownies.

Overhead view of frosted gluten free zucchini brownies in a white 9x13-inch baking pan.

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 ½ 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

What’s the best way to store zucchini brownies?


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.

Close up view of one gluten free zucchini brownie and dessert fork on a small white plate with more brownies in the background.

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!

You can also FOLLOW ME on Facebook, Instagram and Pinterest to see more of the delicious food I'm making!

Close up view of one gluten free zucchini brownie and dessert fork on a small white plate with more brownies in the background.

Easy Gluten Free Zucchini Brownies

Connie @ Flavor Walk
This easy recipe for Gluten Free Zucchini Brownies makes a rich, decadent, irresistible treat.
5 from 4 votes
Print Recipe Pin Recipe
Prevent your screen from going dark
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dessert, Snack
Cuisine American, Gluten free
Servings 24 brownies
Calories 222 kcal

Ingredients
  

For the Brownies:

  • 2 cups gluten free flour blend
  • ½ cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • ½ cup vegetable oil
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 2 ½ cups grated zucchini, undrained

For the Frosting:

  • 1 ½ cups semi-sweet chocolate chips
  • ⅓ cup almond milk
  • 3 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1 ½ cups powdered sugar

Instructions
 

Make the Brownies:

  • Preheat oven to 350° F. Grease and flour a 9x13-inch pan.
  • In a medium mixing bowl, whisk the gluten free flour blend, cocoa powder, and baking soda until combined.
  • In a large mixing bowl, whisk the oil, sugar, egg, and vanilla until combined.
  • Stir the dry ingredients into the wet ingredients until combined. (Note: The mixture will be dry and crumbly.)
  • Add the zucchini and stir until well combined.
  • Transfer the batter to the prepared pan. Use a rubber spatula to spread the batter evenly around the pan.
  • Bake for 25-30 minutes until a wooden pick, inserted in the center, comes out with a few moist crumbs.

Make the Frosting:

  • 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.
  • Remove from microwave and whisk until chocolate chips are completely melted and the mixture is smooth. Microwave for a few more seconds if necessary.
  • Whisk in the powdered sugar until smooth.
  • Spread the warm frosting over the top of the brownies.
  • Allow the frosted brownies to cool completely before slicing and serving.

Notes

  • Check the ingredients of your gluten free flour blend for xanthan gum.  If your flour mix doesn’t contain xanthan gum, try adding ½ 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.

Nutrition

Serving: 1brownieCalories: 222kcalCarbohydrates: 30gProtein: 2gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 11mgSodium: 101mgPotassium: 129mgFiber: 3gSugar: 21gVitamin A: 85IUVitamin C: 2mgCalcium: 24mgIron: 1mg

Nutrition Disclaimer

Nutritional information provided is an estimate and will vary based on products and brands you use. You should calculate the actual nutritional information with the ingredients you are using with your preferred nutrition calculator.

This recipe was adapted from Spend with Pennies.

More Brownie Recipes

  • Gluten Free Red Velvet Brownies
  • Rich Chocolate Pecan Brownies
  • Gluten Free Triple Chocolate Chip Brownies
  • White Chocolate Coconut Brownies

Thanks for sharing this recipe!

Reader Interactions

Comments

  1. Deb Free says

    August 14, 2022 at 12:00 pm

    Is there any changes for high attitude?

    Reply
    • Flavor Walk says

      August 15, 2022 at 7:10 am

      Hi Deb,

      I'm sorry I haven't baked at high altitude so I'm not able to make any suggestions.

      Reply

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