Dessert
Flourless Zucchini Brownies
Looking for a rich, fudgy treat that’s secretly healthy and gluten-free? These Gluten Free Zucchini Brownies are packed with wholesome ingredients like almond butter and naturally sweetened with maple syrup—no flour or dairy needed! The zucchini keeps them unbelievably moist, while dark chocolate chips add just the right amount of indulgence. Whether you’re avoiding gluten or just love sneaking veggies into your desserts, this easy one-bowl brownie recipe is sure to become a favorite.
INGREDIENTS
- 1 medium zucchini (grated)
- 1 c almond butter (smooth)
- 1 egg (room temperature)
- 1/4 c maple syrup
- 1/4 c cane sugar (or coconut sugar)
- 1/4 c cocoa powder (Dutch processed preferred)
- 1/2 tsp espresso powder (optional)
- 1/2 tsp baking soda
- Pinch of salt
- 1 c dark chocolate chips (chopped)
INSTRUCTIONS
- Preheat oven to 350 F. Line an 9x9 baking pan with parchment paper, and set aside.
- In a large bowl, mix together the grated zucchini (do not drain!), almond butter, egg, maple syrup, and cane sugar until smooth.
- Add the cocoa powder, espresso powder (optional), baking soda, salt, 3/4 c of the chocolate chips, and mix. The batter will be thick but smooth. Because there is no flour, don't worry about over-mixing the batter.
- Pour the batter into the baking pan, and smooth it down so it's flat. Sprinkle with the remaining 1/4 c of chocolate chips.
- Bake for 30-35 minutes, until the brownies are puffed and the top looks set. A toothpick inserted in the center may not come out completely clean, but it also shouldn't be completely coated in batter.
- Cool the brownies on a wire rack before slicing into squares. Enjoy!