Name: Gluten Free Zucchini Brownies Are a Shocking Delight
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: ½ cup unsalted butter, melted; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; ½ cup gluten-free all-purpose flour blend; ½ cup unsweetened cocoa powder; ½ teaspoon baking powder; ¼ teaspoon salt; 1 cup shredded zucchini, excess moisture squeezed out; ½ cup chocolate chips (optional)

Jump to Recipe

There’s just something about brownies, isn’t there? That rich, chocolatey smell filling the kitchen? The promise of a chewy, fudgy bite? For the longest time, I thought going gluten free meant saying goodbye to that simple joy. Store-bought options were okay, but they never quite captured that homemade magic my grandmother taught me about. That’s why I was so excited to develop this recipe for Gluten Free Zucchini Brownies. I wanted something truly easy, something that tasted amazing, and maybe, just maybe, hid a little extra goodness inside. My kitchen experiments led me to the humble zucchini. Trust me on this one! It adds incredible moisture without any veggie taste. These easy gluten free zucchini brownies are now a family favorite, proving you don’t need gluten to have perfectly moist, delicious brownies.

Why You’ll Love These Gluten Free Zucchini Brownies

I know what it’s like to want a treat that feels special but doesn’t take all day. These gluten free zucchini brownies are a winner in my book for so many reasons. They really fit that 911Recipes goal of making delicious food easy and approachable.

They’re incredibly simple to throw together, even on a busy weeknight.
The shredded zucchini works wonders, keeping them super moist. No dry, crumbly gluten free brownies here!
You get that deep, satisfying chocolate flavor we all crave from a good brownie.
Plus, you’re sneaking in a little veggie boost without anyone knowing. It’s my favorite kind of magic!

They truly are a fuss-free way to enjoy a classic dessert.

Gathering Your Ingredients for Gluten Free Zucchini Brownies

Alright, let’s get our ingredients ready! One of the best things about these gluten free zucchini brownies is that you probably have most of these things in your pantry already. Here’s what you’ll need:

½ cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup gluten-free all-purpose flour blend (use your favorite trusted blend!)
½ cup unsweetened cocoa powder
½ teaspoon baking powder
¼ teaspoon salt
1 cup shredded zucchini, excess moisture squeezed out (this step is key!)
½ cup chocolate chips (optional, but I always add them!)

Having everything measured out before you start makes the baking process so much smoother. Think of it as your little baking mise en place!

Equipment Needed for Perfect Gluten Free Zucchini Brownies

You don’t need any fancy gadgets to make these gluten free zucchini brownies! Just a few basic kitchen items will do the trick. Grab these:

Mixing bowls (one large, one medium)
A whisk
Measuring cups and spoons
An 8×8 inch baking pan
A wire rack for cooling

Having these ready means you can dive into the delicious fun right away!

Step-by-Step Guide to Baking Gluten Free Zucchini Brownies

Ready to make some magic? Baking these gluten free zucchini brownies is really straightforward. Just follow these simple steps, and you’ll have delicious brownies in no time!

Preparing the Pan and Oven

First things first, let’s get the oven hot and the pan ready. You’ll want to preheat your oven to 350°F, which is about 175°C. Then, take your 8×8 inch baking pan. Give it a good grease with butter or cooking spray, then dust it with a little gluten-free flour or cocoa powder. This helps the brownies pop right out later.

Mixing the Wet and Dry Ingredients for Gluten Free Zucchini Brownies

Now for the mixing! In your large bowl, whisk together the melted butter and the sugar until they’re well combined. Next, beat in those two large eggs, one at a time. Stir in the vanilla extract until everything looks smooth. In your medium bowl, whisk together the gluten-free flour blend, cocoa powder, baking powder, and salt. Make sure there are no lumps. Gradually add the dry ingredients to the wet ones. Mix gently until they are just combined. Don’t overmix! Overmixing can make gluten-free baked goods tough.

Adding the Secret Ingredient: Zucchini

Here comes the fun part – adding the zucchini! Make sure you’ve squeezed out as much moisture as you can from the shredded zucchini. This is super important! Gently fold the shredded zucchini into the batter. If you’re using chocolate chips (and I highly recommend you do!), fold those in now too. The batter will be thick and lovely.

Baking and Cooling Your Gluten Free Zucchini Brownies

Pour the batter into your prepared pan and spread it out evenly. Pop the pan into the preheated oven. Bake for about 25 to 30 minutes. You’ll know they’re done when a toothpick inserted into the center comes out with moist crumbs, not wet batter. Don’t overbake, or you’ll lose that wonderful fudgy texture! Once they’re out of the oven, let the brownies cool in the pan on a wire rack completely before you cut them. This makes them easier to slice neatly.

Tips for Making the Best Gluten Free Zucchini Brownies

Making these gluten free zucchini brownies is pretty simple, but a few little tricks can make them absolutely perfect every time. I’ve learned these over time in my own kitchen!

First, that zucchini moisture step? It’s crucial. After shredding, wrap the zucchini in a clean kitchen towel or paper towels and squeeze hard. You’ll be surprised how much water comes out! This keeps your brownies from being too wet. Also, using a good quality gluten-free all-purpose flour blend makes a huge difference. Different blends can absorb liquid differently, so find one you trust. Finally, watch the baking time carefully. The center should look just slightly underdone and a toothpick should have moist crumbs attached, not wet batter. That’s the secret to a fudgy center!

Variations and Serving Suggestions for Gluten Free Zucchini Brownies

These gluten free zucchini brownies are amazing as they are, but sometimes it’s fun to mix things up! You can easily add half a cup of chopped walnuts or pecans for a little crunch. Or swap out the chocolate chips for white chocolate or even some caramel chips for a different flavor twist.

When it comes to serving, a warm brownie with a scoop of vanilla ice cream is always a classic winner. A simple dusting of powdered sugar is also lovely. Sometimes I just eat them straight from the pan, which might be my favorite way! They’re perfect with a cup of coffee or tea too.

Storing Your Gluten Free Zucchini Brownies

So, you’ve made a batch of these delicious gluten free zucchini brownies and miraculously have some left over! Keeping them fresh is easy. Once they are completely cooled, place them in an airtight container.

You can store them at room temperature on your counter for up to three days. If you want them to last longer, pop the container in the fridge for up to a week. They’re still wonderfully moist straight from the container!

Frequently Asked Questions About Gluten Free Zucchini Brownies

I get asked a few questions pretty often about these gluten free zucchini brownies, and I’m happy to share what I’ve learned! It’s always great to troubleshoot together.

Can I use a different gluten-free flour blend?

Yes, absolutely! I recommend using a good quality, reliable gluten-free all-purpose flour blend that you trust. Different blends can absorb liquid differently, so if you use a new one, just keep an eye on the batter consistency and baking time.

Will my Gluten Free Zucchini Brownies taste like zucchini?

Nope! This is the best part. The rich cocoa powder and chocolate flavor completely mask any zucchini taste. It just adds moisture and a little extra goodness without changing the flavor at all. It’s a sneaky way to add a veggie!

How long will these Gluten Free Zucchini Brownies last?

When stored in an airtight container at room temperature, these gluten free zucchini brownies will stay deliciously moist for about 3 days. If you pop them in the fridge, they’ll last up to a week. They’re so good, they usually don’t stick around that long at my house!

Estimated Nutritional Information

Just a quick note about the nutritional details for these gluten free zucchini brownies. While I’d love to give you exact numbers, it’s tricky because things like the specific gluten-free flour blend you use or the brand of chocolate chips can really change things up. Think of the values you find online as estimates.

Generally, brownies contain calories, fat, carbohydrates, and some protein. Since we’re using a gluten-free blend and adding zucchini, the fiber content might be a little higher than traditional brownies. Keep in mind that these estimates don’t replace professional dietary advice, but they can give you a general idea based on standard ingredients.

Share Your Gluten Free Zucchini Brownies Experience

I truly hope you give these gluten free zucchini brownies a try! When you do, please come back and tell me how they turned out in the comments below. Did you add nuts? Was the texture perfect? Share your baking triumphs and any questions you might have. I love hearing from you and seeing your creations. Happy baking!