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–+ servings
Patricia Krouse

Gluten-Free Zucchini Brownies

These gluten-free zucchini brownies are rich, moist, and packed with nutrients while delivering a decadent chocolate flavor. Perfect for dessert lovers who care about health.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 9 squares
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 cups grated zucchini Make sure to squeeze out excess moisture.
  • 1 cup almond flour Can substitute with oat flour for nut-free.
  • 1/2 cup cocoa powder
  • 1/2 cup honey or maple syrup Maple syrup for a vegan option.
  • 1/4 cup unsweetened applesauce
  • 1/3 cup melted coconut oil
  • 2 large eggs Substitute with flax eggs for vegan.
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips Optional, for extra chocolatey taste.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan.
  2. In a large mixing bowl, combine the grated zucchini, almond flour, cocoa powder, honey (or maple syrup), applesauce, melted coconut oil, eggs, and vanilla extract. Mix until well incorporated.
  3. Add the baking soda and salt, stirring until everything is combined seamlessly.
  4. If you're using chocolate chips, gently fold them into the batter.
  5. Pour the brownie batter into your prepared pan, spreading it evenly.
  6. Bake for 25-30 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean.
  7. Allow the brownies to cool before cutting them into squares to enjoy.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 20gProtein: 4gFat: 12gSaturated Fat: 6gSodium: 200mgFiber: 2gSugar: 10g

Notes

Store these brownies in an airtight container at room temperature for up to three days or refrigerate for a week. They can be frozen for up to three months.

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