Almond Flour Zucchini Brownies
These gluten free zucchini brownies are rich, fudgy and made with better for you ingredients like almond flour. They’re dairy free optional, made in one bowl and I promise you can’t even tell there’s a veggie in the mix!
This recipe is a take on my fan favorite almond flour brownies but with some different base ingredients and the added benefit of some grated zucchini!
I’m often the type that likes my desserts fully indulgent. If I’m going to have a sweet treat, I generally want it with real butter, real sugar, refined everything. But every now and again, I gravitate toward something a bit more wholesome. Enter: almond flour zucchini brownies.
They’re rich, fudgy, made in one bowl and have the same decadent flavor as any other brownie recipe. They do use regular butter and sugar, but there’s options to swap those if you prefer these even healthier. If you love this recipe, try my gluten free zucchini bread next!
Tips before baking!
- Be sure to let the brownies cool before slicing – this will ensure the texture can set and they don’t get too crumbly. This is important with all baking, but especially gluten free recipe!
- Almond flour is made from blanched almonds which have the skins removed and is made into a fine flour. Almond meal is made from whole almonds with the skins and has a slightly different texture. They will yield very different results in baking, so stick to the recipe- this one calls for almond flour.
- For the most even baking, I suggest using an aluminum baking pan because it conducts heat the most evenly.
How to make gluten free zucchini brownies
Preheat the oven to 350 degrees Fahrenheit. Line an 8×8 baking pan with parchment paper and set aside. In a medium mixing bowl, cream together the white sugar, brown sugar, eggs and egg yolk for about 2 minutes.
Add in the melted and cooled butter and vanilla extract. Beat to combine. Add in the almond flour, cocoa powder, baking powder and salt. Beat to combine.
Fold in the grated zucchini and chocolate chips. Transfer to your prepared pan and spread evenly. Top with extra chocolate chips if desired.
Bake for 38-42 minutes or until a toothpick comes out mostly clean. Let cool completely before slicing. This is SO important so the brownies don’t crumble! I drizzled mine with melted chocolate chips and added flaky salt. Enjoy and try my flourless brownies next!
How to store and freeze
Once prepared, these almond flour brownies will keep for about 3-5 days at room temperature. Store them in an air tight container or on a plate with aluminum foil to prevent them from drying out. You can also store them in the fridge for up to 1 week.
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To freeze, allow the brownies to cool completely, then slice and wrap either in plastic wrap or a freezer safe ziplock bag. Freeze for up to 2 months and reheat in the oven at 300 until warm through the center.
Key ingredients & swaps
Almond flour. Fine blanched almond flour keeps these naturally gluten free! If you have a nut allergy, you can try using oat flour instead. Coconut flour will not work here.
Sugar. A mix of white and brown sugar will sweeten these zucchini brownies and add some more moisture. You can swap for coconut sugar if you prefer a refined sugar free option, but I do not recommend any liquid sweeteners like maple syrup or honey here.
Butter. I used regular butter here, but you can definitely use dairy free like Earth Balance if you prefer. You can use oil if you prefer, but the brownies may a be a bit fluffier this way.
Eggs. Two eggs will help bind all ingredients together and give the brownies lift and structure. The extra egg yolk will give the brownies more of a chew and add some extra moisture.
Cocoa powder. Cocoa powder adds a rich chocolate flavor! I used dutch processed but either dutch or regular cocoa powder will work.
Zucchini. I left my zucchini unpeeled because you truly don’t notice it at all, especially since the chocolate masks any green bits, but if you prefer to peel it, you certainly can!
More recipes for the chocolate lover!
Lastly, if you try this recipe, be sure to tag me on instagram so I can see your creation! Be sure to leave a rating/review if you try this recipe!
Almond Flour Zucchini Brownies
by: claire cary
Equipment
Ingredients
Wet
- ⅔ cup white sugar
- ⅔ cup brown sugar
- 2 eggs
- 1 egg yolk
- ½ cup unsalted butter melted, then cooled slightly
- 1 teaspoon vanilla extract
Dry
- 1 ½ cups almond flour sifted if lumpy
- ⅔ cup cocoa powder sifted if lumpy
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup chocolate chips
- ¾ cup grated zucchini
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line an 8×8 baking pan with parchment paper and set aside.
- In a medium mixing bowl, cream together the white sugar, brown sugar, eggs and egg yolk for about 2 minutes.
- Add in the melted and cooled butter and vanilla extract. Beat to combine. Add in the almond flour, cocoa powder, baking powder and salt. Beat to combine.
- Fold in the grated zucchini and chocolate chips.
- Transfer to your prepared pan and spread evenly. Top with extra chocolate chips if desired.
- Bake for 38-42 minutes or until a toothpick comes out mostly clean. Let cool completely before slicing. This is SO important so the brownies don’t crumble!
- I drizzled mine with melted chocolate chips and added flaky salt. Enjoy!
Notes
Comments
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