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    Home > Recipe Index > Desserts > Super Fudgy Zucchini Brownies (Gluten Free & Dairy Free Options)

    Super Fudgy Zucchini Brownies (Gluten Free & Dairy Free Options)

    Published: Jul 22, 2020 · Modified: Jun 16, 2022 by Nicki Sizemore · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Zucchini brownies stacked on a work surface.
    Zucchini brownies stacked on a work surface.

    These double chocolate zucchini brownies have a rich, decadent flavor and fudgy texture, yet they're naturally sweetened and gluten free! The brownies get a double dose of chocolate flavor from cacao powder and chocolate chips, and a two ingredient frosting takes them over the top. Step-by-step VIDEO below!

    Close up side view of two double chocolate zucchini brownies stacked on parchment paper.

    Ingredients:

    You can use regular all-purpose flour for this recipe OR gluten-free flour. I’ve tested the recipe with both Cup 4 Cup and Bob’s Red Mill Gluten Free 1-to-1 Baking Flour with fantastic results. The brownies also incorporate almond flour, which gives them a more tender texture. 

    • Zucchini
    • Neutral vegetable oil (such as grapeseed or avocado)
    • Eggs
    • Maple syrup or honey
    • Vanilla extract
    • Gluten-free 1-to-1 flour or regular all-purpose flour
    • Almond flour
    • Cacao powder or unsweetened cocoa powder
    • Baking powder
    • Chocolate chips
    All of the ingredients for the healthy zucchini brownies arranged on a work surface.

    How to make zucchini brownies:

    Instead of grating the zucchini (a task I despise, as mentioned in this easy carrot cake recipe), I took a cue from King Arthur Flour and decided to puree the zucchini into the batter. Pureeing the zucchini has a huge benefit: it adds loads of moisture to the brownies, allowing us to drastically cut back the amount of oil while keeping the brownies ultra moist. 

    1. In a food processor, combine coarsely chopped zucchini, vegetable oil, eggs, maple syrup and vanilla.
    2. Process until smooth (you’ll still see flecks of green).
    3. Add flour, almond flour, cacao powder, baking powder and salt.
    4. Pulse just until incorporated (don’t over-mix).
    Process shot showing how to make zucchini brownie batter in the food processor.
    • Add chocolate chips or chopped dark chocolate and pulse to combine. Spread the batter into a lined 8x8-inch baking pan, and bake until a toothpick inserted in the center comes out clean (25-30 minutes).
    Process shot showing the zucchini brownie batter in the food processor.

    Making the easy chocolate frosting

    A two ingredient frosting takes the brownies over the top. In a small bowl, combine chocolate chips and milk (for dairy-free brownies use a dairy-free milk, such as nut milk). Microwave in 30 second intervals, stirring between each, until the chocolate is melted and smooth (alternatively, you can cook them in a double boiler on the stovetop). Spread the warm frosting over the cooled brownies.

    Close up of the chocolate frosting for the brownies.
    Process shot showing how to spread the frosting over the brownies.

    Tips for making this recipe:

    • This brownie batter gets made right in a food processor! You could also use a high speed blender, such as a Vitamix. (Check out my first book, The Food Processor Family Cookbook, for other recipes that use the food processor!)
    • You’ll need 8-ounces of zucchini, which is about one 8-inch zucchini (it’s the equivalent of 2 scant cups of diced zucchini). 
    • To make the brownies gluten free, use a gluten free all-purpose flour blend. I tested these brownies with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour and Cup 4 Cup. 
    • The brownies also incorporate almond flour, which gives them a more tender texture. 
    • I suggest using dark chocolate chips in this recipe for a rich, chocolaty flavor (I use Guittard 63% chocolate chips).
    • Using whole milk will give you the shiniest frosting, but you can use nut milk for a dairy free version.

    *This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you or supporting From Scratch Fast!

    Gluten free zucchini brownies on a cutting board, with hands reaching in to grab one.

    FAQs

    How do you store zucchini brownies?

    Store the zucchini brownies in an airtight container at room temperature for up to 3 days. You can also refrigerate the brownies, but I prefer the flavor and texture at room temperature.

    Can you use summer squash instead of zucchini in the brownies?

    Yes! Just be sure that you use an 8-ounce squash. (If you have a bigger squash, cut it down to 8 ounces).

    Are these zucchini brownies paleo?

    These brownies are not paleo, as they include an all purpose flour blend (either gluten free or regular). However, they can be made gluten free and dairy free.

    Three healthy zucchini stacked on parchment paper with a hand grabbing a brownie.

    Other ways to use zucchini:

    • Cheesy Vegetarian Zucchini Boats
    • Grilled Panzanella Salad
    • Easy Ratatouille
    • Vietnamese Rice Noodle Salad
    • DIY Frittata

    Other recipes that use cacao powder:

    • Healthy Homemade Chocolate Pudding
    • No Bake Vegan Chocolate Tart
    • Gluten Free Black Bean Brownies
    • Cacao Powder Hot Chocolate (or Healthy Chocolate Milk!) 
    • Chocolate Quinoa Cake
    • Superfood Smoothie Bowls
    • Chocolate Crackle Cakes

    Watch the video!

    Stay connected!

    I'd love to answer any of your questions and see what you're cooking!! Don't forget to rate this recipe and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @fromscratchfast so that I can share your creations!

    Get the recipe!

    Three double chocolate zucchini brownies stacked on a piece of parchment paper.
    Print Recipe Pin Recipe

    Healthy Zucchini Brownies (Gluten Free, Naturally Sweetened, Dairy Free)

    These double chocolate zucchini brownies are filled with zucchini and are naturally sweetened yet have a decadent flavor that you’re going to love! The zucchini gives the brownies a super moist and fudgy texture (but you can’t taste it at all). Cacao powder and chocolate chips lend richness, and a 2-ingredient frosting takes the brownies over the top. You can use regular all-purpose flour OR a gluten-free flour blend in this recipe. Almond flour keeps these brownies super tender. For a dairy free version, use nut milk in the frosting.
    Prep Time20 mins
    Cook Time25 mins
    Total Time45 mins
    Course: Dessert
    Cuisine: American
    Keyword: healthy brownie recipe, zucchini brownie recipe, zucchini brownies
    Servings: 16 brownies
    Author: Nicki Sizemore

    Ingredients

    • Cooking spray or coconut oil for pan

    Brownies

    • 1 8- ounce zucchini (about 8 inches long), trimmed and coarsely chopped (2 scant cups when cut into 1-inch dice)
    • 2 tablespoons neutral vegetable oil
    • 2 large eggs
    • ½ cup maple syrup or honey
    • 1 teaspoon vanilla extract
    • ¾ cup (100g) gluten free 1-to-1 flour (such as Bob’s Red Mill or Cup 4 Cup, Bob’s Red Mill) OR ¾ cup (90g) regular all-purpose flour
    • ¼ cup (30g) almond flour
    • ½ cup (47g) raw cacao powder or good quality unsweetened cocoa powder
    • ½ teaspoon baking powder
    • ¼ teaspoon fine sea salt
    • ½ cup bittersweet chocolate chips or chopped dark chocolate

    Frosting

    • ½ cup bittersweet chocolate chips
    • 2 tablespoons milk or nut milk

    Instructions

    Make the brownies

    • Preheat the oven to 350˚F (175˚C). Spray an 8x8-inch baking pan with cooking spray, or rub it with oil. Line the pan crosswise with parchment paper, leaving an overhang (this will make it easier to pull the brownies out later, but it's optional).
    • In a food processor (or Vitamix), combine the zucchini, vegetable oil, eggs, maple syrup and vanilla. Process until smooth (you’ll still see flecks of green). Add the flour, almond flour, cacao powder, baking powder and salt. Pulse just until incorporated (don’t over-mix). Scrape the sides. Add the chocolate chips and pulse to combine.
    • Scrape the batter into the prepared pan and spread it in an even layer. Bake until the top is matte and a toothpick inserted in the center comes out with damp crumbs, 25-30 minutes. Place the pan on a rack and let the brownies cool for 10 minutes. Using the parchment paper as handles, remove the brownies from the pan (you can skip this step and serve the brownies straight out of the pan if you prefer!). Let cool completely (the sides will shrink in slightly as it cools).

    Make the frosting

    • Combine the chocolate chips and milk in a small microwave safe bowl or double boiler. If microwaving, cook on high in 15 second intervals, stirring between each, until the chocolate is melted and shiny. If using a double boiler, cook over medium-low heat, stirring occasionally, until the chocolate is melted and shiny.
    • Spread the warm frosting over the brownies. Let the brownies sit until the frosting is set (you can pop them in the fridge for 15 minutes to chill faster… and if you can’t wait that long and need to sneak a bite when the frosting is still melty and gooey, I get it). Slice the brownies and serve!

    Notes

    Storage: Store the brownies in an airtight container at room temperature for up to 3 days.
    Tips:
    • This brownie batter gets made right in a food processor! You could also use a high speed blender, such as a Vitamix. (Check out my first book, The Food Processor Family Cookbook, for other recipes that use the food processor!)
    • You’ll need 8-ounces of zucchini, which is about one 8-inch zucchini (it’s the equivalent of 2 scant cups of diced zucchini). 
    • To make the brownies gluten free, use a gluten free all-purpose flour blend. I tested these brownies with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour and Cup 4 Cup. 
    • The brownies also incorporate almond flour, which gives them a more tender texture. 
    • I suggest using dark chocolate chips in this recipe for a rich, chocolaty flavor (I use Guittard 63% chocolate chips).
    • Using whole milk will give you the shiniest frosting, but you can use nut milk for a dairy free version.

    More Desserts

    • Healthy Gluten Free Apple Honey Cake (Paleo!)
    • Gluten Free Pie Recipes (+ New Class!)
    • Easy Maple Glaze (for donuts, scones, cakes and more!)
    • Easy Homemade Strawberry Sauce (and how to serve it!)

    Reader Interactions

    Comments

    1. Farah says

      May 28, 2022 at 12:26 am

      5 stars
      I just made these directed & they came out perfect! So easy and delicious! My little guy loved these as well.

      Instead of the topping I just topped with 28g chocolate chips (I also skipped adding the chocolate chips to the blender!).

      Perfection! Thanks!

      Reply
      • Nicki Sizemore says

        May 28, 2022 at 8:09 am

        I’m so glad you enjoyed!!

        Reply
    2. Lyn Borse says

      February 04, 2022 at 6:34 pm

      Can you swap out the all purpose and almond flours for cassava flour?

      Reply
      • Nicki Sizemore says

        February 05, 2022 at 10:06 am

        Hi Lyn, I haven't tested these brownies with cassava flour so can't guarantee the results. Since there's so much moisture from the zucchini I suspect it would work, but I'm not sure how the cassava flour would affect the texture. Let me know if you give it a try!

        Reply
    3. HJ Briggs says

      September 29, 2021 at 3:06 pm

      My daughter is allergic to almonds - what substitutes would you recommend?

      Reply
      • Nicki Sizemore says

        September 29, 2021 at 8:44 pm

        Hi there! You can swap out the almond flour for another nut flour, such as hazelnut or pecan flour, or you can use oat flour instead (the texture will be slightly denser). I hope you enjoy!

        Reply
    4. Penny Calladine says

      August 22, 2021 at 6:54 am

      Is almond flour the same as ground almonds? (U.K.)

      Reply
      • Nicki Sizemore says

        August 23, 2021 at 7:38 am

        Hi Penny! Almond flour is indeed just finely ground almonds, although it’s usually sifted so that the texture is consistent. Have you seen it in the UK?

        Reply

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    Meet Nicki

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    Welcome! I’m Nicki Sizemore, a trained chef, recipe developer and cookbook author. My mission is to help you make wholesome & delicious food from scratch without spending hours in the kitchen. All of my recipes are naturally gluten-free.

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