Gluten Free Zucchini Brownies | Rich & Fudgy

Created by

Gretchen

Total Time

35 min

Prep Time

10 minutes

Cook Time

25 minutes

Rating

(2)

Notes

Read our recipe notes below (0)

These gluten-free zucchini brownies are rich, fudgy, and incredibly moist, made with wholesome, real food ingredients. Fresh zucchini keeps them perfectly tender, while almond and oat flour make them naturally gluten-free. You may also love our gluten free zucchini bread! These healthy brownies are lightly sweetened with unrefined sweetener, no one will guess these are packed with vegetables. Takes just 10 minutes to throw together.

Ingredients

Yield: 12 brownies

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Directions

Step 1

Preheat oven to 350°F. Line an 8×8-inch pan with unbleached parchment paper. Place grated zucchini on top of a dishcloth and lightly drape sides overtop to soak up moisture.

Step 2

In a large bowl, whisk together eggs and coconut sugar, then drizzle in the melted butter while whisking constantly. Whisk in honey and vanilla. In a separate bowl, whisk together oat flour, almond flour, cocoa powder, baking powder, baking soda, and salt. Make sure to break up any clumps.

Step 3

Add the dry ingredients and grated zucchini to the wet ingredients. Gently fold in ingredients until just combined, being careful not to over-mix. Fold in the chocolate chips, reserving a handful to sprinkle over the top. Let the batter rest for 5-10 minutes, then pour it into the prepared pan and spread it into an even layer. Gently shake the pan back and forth and tap it on the counter a few times to level the batter. Sprinkle the reserved chocolate chips over the top. Bake for 25 minutes.

Step 4

Remove brownies from oven and allow to cool for 20-30 minutes in the pan before slicing into. If you like a firmer, chewier brownie, allow these to sit on the counter overnight.