These deliciously moist gluten-free zucchini brownies are so yummy. These cake-like brownies are topped with an incredibly easy frosting made with gluten-free and dairy-free chocolate chips and creamy peanut butter.
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If you haven’t baked with zucchini before, try this recipe. I think you’ll be hooked. Adding zucchini to baked goods makes them so moist.
Ingredients
- Gluten-Free Flour: My favorite gluten-free & dairy-free flour blends to use are Better Batter and Pamela’s Artisan Blend. I’ve been using them both with great results. If you use another gluten-free flour blend be sure that it contains xanthan gum. If not add 1/2 teaspoon of xanthan gum per cup of flour.
- Dairy-Free Butter: Set the dairy-free butter on the counter for 15-20 minutes to soften to cool room temperature. I use Country Crock Plant Butter Sticks with Avocado Oil.
- Zucchini: You’ll need 2-3 small zucchinis or 2 medium zucchinis to have enough for 2 cups of shredded zucchini. Any leftover shredded zucchini can be stored in the refrigerator or frozen in a freezer bag.
- Chocolate Chips: Enjoy Life and Toll House Allergen Friendly both have gluten-free and dairy-free chocolate chip morsels.
- Peanut Butter: Use your favorite gluten-free peanut butter.
How to Make Gluten-Free Zucchini Brownies
Preheat oven to 350°. In a medium-sized bowl mix together the gluten-free flour mix, cocoa, baking soda, and salt and set aside.
Mix together the almond milk and apple cider vinegar and set aside.
In a large bowl, use a hand mixer or stand mixer cream together the softened dairy-free buttery spread and the sugar until light and fluffy. Add one egg at a time and mix well after each one.
Mix in the almond milk mixture and vanilla. Next, blend in half the flour mixture. Add the remaining flour and blend until smooth.
Add in the shredded zucchini and mix until combined. Pour into a greased 9×13 inch baking pan and bake for 38-40 minutes. Use a toothpick to stick in the center of the cake to test if it’s done. If the toothpick comes out clean the brownies are done.
After the brownies are finished baking, melt the peanut butter and the dairy-free chocolate chips in a small saucepan over low heat. Stirring constantly until completely melted and combined. Immediately pour over the warm brownies and then spread evenly with a spatula.
Let cool for a few hours until the frosting is set before serving. But these brownies can also be served while warm.
How to Shred Zucchini:
- Wash and dry the zucchini.
- There is no need to peel them, but if there is a bad spot on the skin, you can cut that section off.
- Cut the ends off.
- If the zucchinis are medium to large, cut them in half longwise and then each of those in half longwise as well. Then, cut out the strip of seeds from each piece and discard the seeds. Small zucchinis don’t have very big seeds, so there is no need to deseed them.
- Cut the zucchini in half.
- Shred the zucchini with a food processor or a cheese grater.
More gluten-free desserts you’ll love
Chocolate Pudding Cake
Blueberry Coffee Cake with Streusel Topping
Honey Bun Cake
Chocolate Brownies
Lemon Brownies
Gluten-Free Zucchini Brownies with Chocolate Frosting
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 18 servings 1x
- Category: Dessert
- Method: Oven
- Diet: Gluten Free
Description
Deliciously moist gluten-free zucchini brownies with peanut butter and chocolate frosting.
Ingredients
- 2 ½ cups gluten-free flour*
- ¼ cup baking cocoa
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup dairy-free buttery spread, softened**
- 1 ½ cups sugar
- 2 eggs, room temperature
- ½ cup almond milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla
- 2 cups shredded zucchini
Frosting:
- ⅔ cup gluten-free & dairy-free chocolate chips
- ½ cup gluten-free creamy peanut butter
Instructions
- Preheat the oven to 350°. In a medium-sized bowl, mix together the gluten-free flour mix, cocoa, baking soda, and salt, and set aside.
- Mix the almond milk and apple cider vinegar together and set aside.
- In a large bowl, use a hand mixer or stand mixer, cream together the softened dairy-free buttery spread and the sugar until light and fluffy. Add one egg at a time and mix well after each one.
- Mix in the almond milk mixture and vanilla. Next, blend in half the flour mixture. Add the remaining flour and blend until smooth.
- Add in the shredded zucchini and mix until combined. Pour into a greased 9×13-inch baking pan and bake for 38-40 minutes. Use a toothpick to stick in the center of the cake to test if it’s done. If it’s clean, the brownies are done.
Frosting:
- After the brownies are finished baking, melt the peanut butter and the dairy-free chocolate chips in a small saucepan over low heat. Stirring constantly until completely melted and combined. Immediately pour over the warm brownies and then spread evenly with a spatula.
Serve:
Let cool for a few hours until the frosting is set before serving. However, these brownies can be served while warm.
Notes
*Gluten-Free Flour: My favorite gluten-free and dairy-free flour blends are Better Batter and Pamela’s Artisan Blend. I’ve been using them with great results, and they are both a 1-1 substitute. If you use another gluten-free flour blend, be sure that it contains xanthan gum. If not, add 1/2 teaspoon of xanthan gum per cup of flour.
**Dairy-Free Butter: Set the dairy-free butter on the counter for 15-20 minutes to soften to cool room temperature. I use Country Crock Plant Butter Sticks with Avocado Oil.
Zucchini: You’ll need 2-3 small zucchinis or 2 medium zucchinis to have enough for 2 cups of shredded zucchini. Any leftover shredded zucchini can be stored in the refrigerator or frozen in a freezer bag.
***Frosting:
Chocolate Chips: Enjoy Life and Toll House Allergen Friendly both have gluten-free and dairy-free chocolate chip morsels.
Peanut Butter: Use your favorite gluten-free peanut butter. I used Natural Creamy Jif.
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