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Gluten-Free Zucchini Brownies

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: PJ Hamel

Puréed zucchini makes these gluten-free brownies extra moist. And espresso powder, should you choose to use it, enhances their deep-dark chocolate flavor.

At a glance

Prep
Bake
Total
Yield
16 brownies
Nutrition information

Ingredients

Choose your measure:

Brownies

  • 8 ounces zucchini (about one 8" fresh zucchini, trimmed), cut into chunks
  • 3 tablespoons butter, melted
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup sugar
  • 2/3 cup unsweetened cocoa powder, Dutch-process cocoa preferred
  • 1/2 teaspoon espresso powder, optional; for enhanced chocolate flavor
  • 1/2 teaspoon baking powder
  • heaping 1/4 teaspoon salt
  • 1/2 cup King Arthur Gluten-Free Flour
  • 3/4 cup semisweet or bittersweet chocolate chips
  • *If you don't have a scale, 8 ounces is about 1 1/2 cups shredded zucchini, lightly tamped down.

Frosting

  • 1/4 cup heavy cream or 3 tablespoons milk
  • 3/4 cup semisweet or bittersweet chocolate chips

Instructions

  1. Lightly grease an 8" square or 9" round pan.
  2. To make the brownies: Combine the zucchini, melted butter, eggs, and vanilla in the work bowl of a food processor (or in a blender; see "tips," at left below), 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 up the chips just a bit.
  5. Pour the batter into the prepared pan. Let the batter rest for 15 minutes, while you preheat your oven to 350°F.
  6. Bake the brownies for 30 to 35 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.
  9. Yield: 16 brownies.

Nutrition Information

  • Serving Size 1 piece (64g)
  • Servings Per Batch 16
Amount Per Serving:
  • Calories 170
  • Calories from Fat 70
  • Total Fat 8g
  • Saturated Fat 5g
  • Trans Fat 0g
  • Cholesterol 40mg
  • Sodium 70mg
  • Total Carbohydrate 26g
  • Dietary Fiber 2g
  • Sugars 19g
  • Protein 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.