Gluten-Free Chocolate Zucchini Brownies
Indulge in the rich, fudgy goodness of our Gluten-Free Chocolate Zucchini Brownies. These decadent treats combine the moistness of zucchini with the deep flavor of cocoa and the sweetness of chocolate chips, all while remaining gluten-free. The oat flour base provides a delightful texture, while the cashew butter adds a subtle nutty undertone. Perfect for those with gluten sensitivities or anyone looking for a healthier brownie option, these treats prove that you don't need to sacrifice taste for dietary requirements.
Instructions
- Preheat your oven to 180°C (350°F). Line a 20x24cm baking dish with parchment paper, leaving some overhang for easy removal (you can lightly grease the dish if needed so the paper sticks).
- Wash and trim the ends of your zucchini. Using the large holes of a box grater, shred the zucchini. You should end up with about 1 cup of shredded zucchini. Set aside.
- In a large mixing bowl, combine the oat flour, baking powder, salt, cocoa powder, and sugar. Whisk these dry ingredients together until well blended.
- Add the cashew butter, oat milk, and shredded zucchini to the dry ingredients. Mix well until all ingredients are fully incorporated. The batter will be thick.
- Fold in 100g of the chocolate chips, reserving the remaining 50g for topping.
- Transfer the batter to your prepared baking dish, spreading it evenly with a spatula.
- Sprinkle the remaining 50g of chocolate chips over the top of the batter.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Be careful not to overbake, as these brownies are best when fudgy.
- Remove from the oven and let cool in the pan for about 10 minutes. Then, using the parchment paper overhang, lift the brownies out of the pan and transfer to a wire rack to cool completely.
- Once cooled, cut into 16 squares. For clean cuts, use a sharp knife and wipe it clean between cuts.
- These Gluten-Free Chocolate Zucchini Brownies are best enjoyed the day they're made but can be stored in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
Notes
- Zucchini moisture varies—if it’s extremely watery, gently squeeze once, but don’t fully wring it out (it keeps the brownies fudgy).
- Don’t overbake: pull them when a toothpick shows moist crumbs, not totally clean.
- For the cleanest slices, chill 30–60 minutes before cutting.
- Wipe the knife between cuts to keep the edges neat and chocolate-chip-free.
Equipment Needed
- Oven
- Baking Dish
- Parchment Paper
- Mixing Bowl
- Whisk
- Spatula
- Grater
- Knife
- Cutting Board
- Kitchen Scale
- Measuring Cups
- Tooth Picks
- Wire Rack
Nutrition Facts
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