These Healthy Gluten Free Brownies (with zucchini) are so fudgy, chocolatey and delicious that no one will ever suspect that they’re healthy! Vegan and flourless with Paleo option!Jump to Recipe
As I am writing this (and munching on one of these seriously delicious gluten free brownies), it is late August and my fridge and counter are overrun with zucchini. Friends are giving them away. People at the farmer’s market are selling them for a fraction of a price just to get them off their hands. And the grocery stores are pretty much giving away all the zucchinis before they go bad in their bins. Yep, late summer is basically zucchini-paloozia and I am not complaining.
If you know me, you know that I love to veggie-load all the food…but especially the sweet treats. Its kind of my own way to “have you cake and eat it too.” Eat dessert! Go for it….but make it good for you too!
And these healthy gluten free brownies (with zucchini) are my latest offering to you fellow chocolate-lovers! Super fudgy and melt-in-your-mouth good, these brownies are mixed entirely in one bowl. Not only that, but they are made from some seriously good-for-you ingredients so that you can enjoy a little chocolately something while still filling your body with nutrient-dense foods!
Suggested adaptations for making gluten free brownies
- Substitute shredded carrots or summer squash for zucchini.
- Make them with eggs! Replace the chia seeds and water with 1 egg! Because the egg adds extra moisture to the batter, also be sure to squeeze the liquid out of your zucchini before adding it to the batter.
- Make them Paleo. Replace the peanut butter in this recipe with almond butter or even plain tahini.
- Make them nut free! Replace the peanut butter with sunflower seed butter!
Tips for making gluten free brownies
- Let them cool completely before slicing. As tempting as it might be, these gluten free brownies will have a better texture when cooled. I like to let them chill in the fridge overnight before cutting them into pieces.
- Be patient with the chia “egg”. When you add the water to the chia seeds, it will start to gel and end up with an “egg” like consistency. However, it needs about 5 minutes to do this. Rushing this step might impact how well your brownies hold together. For tips on making a “chia egg”, check out this post.
- Store in the fridge! These brownies will last so munch longer when stored in an air tight container and in the fridge!
Other recipes you are going to adore
- Chocolate Chip Zucchini Muffins
- Almond Butter Blueberry Zucchini Muffins
- Flourless Peanut Butter Carrot Zucchini Cookies
- One-Bowl Sweet Potato Brownies
- One-Bowl Peanut Butter Carrot Blondies
Healthy Gluten Free Brownies (with zucchini)
- 1 tbsp chia seeds
- 2 tbsp water
- 3/4 cup natural peanut butter (creamy or chunky works. Use whatever you prefer)
- 1/3 cup honey or maple syrup
- 1 tbsp vanilla
- 1/2 tsp baking soda
- 1/4 cup cocoa powder
- 1/4 tsp salt (skip if the peanut butter you are using is salted)
- 3/4 cup grated zucchini don't squeeze out liquid
- 1/2 cup chocolate chips divided
- Preheat your oven to 350℉ and line a 8×8 pan with parchment paper.
- In a medium bowl, combine the water and chia seeds. Mix and let stand to “gel” for about 5 minutes.
- Once the “chia egg” has gelled, add peanut butter, cocoa powder honey/maple syrup, vanilla, baking soda and salt (if using) to the bowl. Stir until very smooth and everything is well combined.
- Fold in zucchini and 1/4 cup chocolate chips
- Spread the mixture evenly in the prepared baking dish and sprinkle on remaining chocolate chips
- Bake for 25 minutes. When the brownies are done baking, they will still seem soft. This is normal and they will firm up as the cool.
- As hard as it may be, allow the brownies to cool COMPLETELY before slicing into them. They will taste amazing regardless, but will hold together much better when chilled a bit.
- Once totally cool, slice into 9 brownies and enjoy. Store leftovers in an air-tight container in the fridge for up to 5 days or in the freezer to enjoy.