Gluten-Free Zucchini Brownies

Recipe by King Arthur Test Kitchen
11 Reviews 4.6 out of 5 stars

Looking to use up some of the excess zucchini from your garden? Sure you are! But even if you have to buy zucchini at the market for these fudgy brownies, it's worth it; zucchini contributes to the brownies' moist texture without adding any "green" flavor. These brownies are just plain good.

We know you’ll love this gluten-free version of our Zucchini Brownies recipe, a long-time favorite here on our site. Substituting Gluten-Free Measure for Measure Flour for the flour in that original yields delicious, moist, chewy brownies that are sure to be a hit with friends and family following a gluten-free diet. Enjoy!

Prep
7 mins
Bake
28 to 32 mins
Total
39 mins
Yield
16 brownies
Save Recipe
Gluten-Free Zucchini Brownies - select to zoom
Gluten-Free Zucchini Brownies - select to zoom
Gluten-Free Zucchini Brownies - select to zoom

Instructions

Prevent your screen from going dark as you follow along.

  1. Preheat your oven to 350°F. Lightly grease a 9" square pan.

  2. To make the brownies: Combine the zucchini, melted butter, eggs, and vanilla in the work bowl of a food processor, and process until smooth.

  3. Add the sugar, cocoa powder, espresso powder, baking powder, salt, and flour; process briefly, just until well combined.

  4. Add the chips and pulse several times, to break them up just a bit.

  5. Pour the batter into the prepared pan.

  6. Bake the brownies for 28 to 32 minutes, until a toothpick inserted into the center comes out clean, or with a few moist crumbs clinging to it; you shouldn't see any sign of wet batter. Remove the brownies from the oven, and allow them to cool completely before frosting.

  7. To make the frosting: Combine the chocolate chips and milk or cream in a microwave-safe bowl or small saucepan. Heat until the milk is steaming and the chips are soft. Remove from the heat and stir until smooth.

  8. Spread the frosting atop the brownies. Place them in the refrigerator for an hour or so, to set; then store them at room temperature, covered, for several days.

Tips from our Bakers

  • If you don't have a food processor, use a blender to blend the zucchini, melted butter, eggs, and vanilla until smooth; then transfer the mixture to a mixing bowl before proceeding with the recipe.

  • Be aware: some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.

Baker’s Resources