Fudgy Gluten-Free Zucchini Brownies

These fudgy zucchini brownies are everything a brownie should be & then some. Rich chocolate flavor, a soft and decadent interior, a slightly crisp top, and plenty of melted chocolate throughout. The shredded zucchini melts right into the batter, creating an incredibly moist brownie that's oil-free and naturally vegan and gluten-free.

Jump to:

• Ingredients and substitutions
• How to make fudgy gluten-free zucchini brownies
• Tips for the best zucchini brownies
• Storage
• More Chocolate Desserts
• 📋 Recipe
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Ingredients and substitutions

• Zucchini: adds moisture and helps create the soft, fudgy texture. Don't squeeze out the liquid after grating; the moisture is essential for achieving the right brownie texture.
• Almond butter: adds richness and helps bind the brownies together. Use a smooth, drippy almond butter for the best texture.
• Pure maple syrup: naturally sweetens the brownies while adding moisture and helping create a soft interior.
• Cacao powder: provides a rich chocolate flavor throughout the brownies. Cocoa powder also works.
• Gluten-free oat flour: keeps the brownies gluten-free while creating a light texture. If making your own, blend rolled oats into a fine flour before measuring.
• Chopped pecans: add crunch and buttery contrast to the fudgy brownie base. Walnuts also work well.
• Chocolate chunks or chips: melt throughout the brownies and create extra that extra fudgy flavor in each bite. I love a chopped semi-sweet chocolate bar or Just Date milk chocolate chips.

How to make fudgy gluten-free zucchini brownies

1. Combine wet ingredients

Add the grated zucchini, almond butter, maple syrup, and vanilla extract to a large mixing bowl. Stir to combine.

2. Add the dry ingredients

Add the cacao powder, oat flour, baking soda, and salt. Stir until a thick brownie batter forms.

3. Fold in pecans and chocolate

Chop the pecans and chocolate (if needed), then fold them into the batter until evenly distributed.

4. Pour into pan and top

Spread the brownie batter evenly into a parchment-lined 8x8-inch baking pan. Top with additional chocolate and pecans.

5. Bake

Bake for 28-32 minutes, or until the top is set and has a slightly glossy, crackly appearance.

6. Cool and slice

Allow the brownies to cool completely before slicing. This helps them set and develop their soft, fudgy texture. Top with a few sea salt flakes if desired and enjoy.

Tips for the best zucchini brownies

• Don't squeeze the zucchini. The moisture from the zucchini is essential for creating a soft, fudgy brownie. Grate it and add it directly to the batter.
• Use a drippy almond butter. Natural almond butter that pours easily creates the best texture. If your almond butter is thick or dry, the brownies may turn out dry and/or dense.
• Customize the toppings. Don't worry about measuring the chocolate and pecans on top perfectly. I like to scatter on enough so every brownie gets a little extra crunch and melted chocolate. Finish with a pinch of flaky sea salt after baking for an extra special treat.
• Let the brownies cool before slicing. Fresh from the oven, the brownies will be delicious but will crumble when cut. Allow them to cool for at least 15 minutes before slicing so they can fully set and develop their fudgy texture.

Storage

• Room temperature: Store in an airtight container for 1-2 days.
• Refrigerator (my preferred): Store in an airtight container for up to 1 week. The brownies will become slightly firmer when chilled.
• Freezer: Once completely cooled, store in a freezer-safe container for up to 2 months. Separate layers with parchment paper to prevent sticking.

For the best texture: Enjoy at room temperature or warm slightly before serving. This helps soften the chocolate and brings back that rich, fudgy texture.

More Chocolate Desserts

• Vegan Butterfingers with cornflakes (gluten-free)
• Chocolate pecan turtle bites with dates
• No-churn vegan Snickers ice cream bars

📋 Recipe