Fudgy Gluten-Free Zucchini Brownies
These fudgy zucchini brownies are rich, chocolatey, and incredibly moist thanks to shredded zucchini. Topped with buttery pecans and extra chocolate for the perfect contrast of crunchy and fudgy.
Servings: 12 brownies
Equipment
- mixing bowl + spatula or wooden spoon
- grater
- measuring cup and spoons
- square baking pan (8x8 or 9x9)
Ingredients
Wet
- 1 cup zuchinni, grated ½ a large zucchini
- ⅔ cup pourable almond butter
- ⅓ cup pure dark maple syrup
- 1 tablespoon pure vanilla extract
Dry
- ¼ cup cacao powder 27 g
- ¼ cup gluten-free oat flour 30 g
- ½ teaspoon himilayan salt or sea salt
- ½ teaspoon baking soda
Fold-in
- ½ heaping cup chopped raw pecans (+ more for topping)
- ¼ cup chocolate chips or chopped chocolate bar (+ more for topping)
Instructions
- Prep: Preheat oven to 350°F and line an 8x8 or 9x9 square baking pan with parchment paper.
- Combine wet ingredients: Add the shredded zucchini, almond butter, maple syrup, and vanilla extract to a large mixing bowl and stir to combine.
- Add dry ingredients: Add the cacao powder, oat flour, baking soda, and salt directly to the wet ingredients. Stir until a thick batter forms.
- Fold in chocolate and pecans: Fold the chopped pecans and chocolate into the batter, then spread evenly into the prepared baking pan. Top with additional chocolate chunks and chopped pecans.
- Bake: Bake for 28-32 minutes, or until the top is set and slightly glossy.
- Cool and slice: Allow the brownies to cool before slicing. Top with a few sea salt flakes if desired and enjoy.