Zucchini Brownies
Indulge in decadently moist and fudgy Zucchini Brownies that are completely gluten-free, refined sugar-free, and 100% nut butter-free—perfect for a wide range of dietary needs! This crowd-pleasing zucchini brownie recipe is made with wholesome ingredients like a gluten-free flour blend, cocoa powder, grated zucchini, and sweetened naturally with either maple syrup or honey. Instead of nut or seed butter, the magic comes from kefir, yogurt, or sour cream, which add rich moisture and a subtle tang that beautifully enhances the chocolate flavor.
What truly sets these brownies apart is the use of zucchini, which not only boosts nutrition but also ensures every bite stays super soft and fudgy. The zucchini melts away into the batter, so you’d never guess there are veggies inside! This recipe is extremely adaptable: use your favorite gluten-free flour blend, swap in honey or maple syrup according to preference, and choose whichever creamy base you have on hand. Even with these healthy swaps, the brownies deliver all the rich chocolate satisfaction you crave.
Whether you’re serving a family with allergies, making a healthy treat for kids, or simply looking for a wholesome way to satisfy your chocolate fix, these brownies deliver! Store them at room temperature for two days, or pop them in the fridge for a week—though they rarely last that long.
Zucchini Brownies
Ingredients
- 1 1/4 cup gluten-free flour blend (such as Bob’s Red Mill 1-to-1, King Arthur Measure-for-Measure, or Cup4Cup)
- 1/2 cup unsweetened cacao or cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup plain kefir or yogurt or sour cream
- 2 tbsp avocado or melted coconut oil
- 2/3 cup maple syrup or raw honey
- 2 large eggs (or flax eggs for vegan)
- 1 tsp vanilla extract
- 1 cup squeezed dry grated zucchini
- 1/2 cup dark chocolate chips (use sugar-free or stevia-sweetened for no refined sugar) or chopped nuts
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper.
- Whisk together the gluten-free flour, cocoa powder, baking soda, and salt in a medium bowl.
- In a large bowl, whisk the kefir, oil, maple syrup or honey, eggs, and vanilla extract until smooth.
- Add dry ingredients to wet ingredients and mix until just combined. Fold in the zucchini.
- Fold in the chocolate chips.
- Spread the batter evenly in the prepared pan. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine).
- Cool completely in the pan before lifting out and cutting into squares. Enjoy!
Notes
- Store covered at room temperature for 2 days, or refrigerate for up to 1 week.
- Regular flour can be substituted for the gluten-free flour. Since gluten-free flours often absorb more liquid than wheat flour, your batter may be slightly thinner when using regular flour. Usually, this won’t affect brownies much, but if your batter seems runny, you can add 1–2 extra tablespoons of flour.