Oh my gosh! If you have never tried Chocolate Zucchini Brownies you are missing out!!! I guarantee no one will ever guess these gluten-free brownies contain zucchini! These bars are perfect to take to a church potluck, neighborhood barbecue, family gathering or for an afternoon snack.
I know, I know. Zucchini in brownies? Yep. For years I have heard how wonderful zucchini brownies were but I was on the fence about trying them. Oh my, how I wish I would have made them years ago. Trust me when I say that you will not be disappointed in this easy gluten-free bar recipe!
My sweet friend Jean gave me this recipe. I must admit, I am still surprised this brownie recipe does not contain eggs. I remember looking at Jean with raised eyebrows when I read through the ingredients. However, Jean is a fabulous cook so I knew the recipe had to be good. (Not to mention she was adamant about how delicious they were.) A side note about Jean. She has a huge collection of cookbooks. Yep, she reads cookbooks like most people read novels. It is truly an honor when she purchases my cookbooks. 🙂
Converting this recipe to gluten-free was super easy. However, I was a little worried that the brownies might be dry due to the lack of eggs. Thanks to the zucchini, these gluten-free brownies are incredibly moist. You don’t miss the eggs one bit.
Full of rich, chocolately goodness, this dairy-free recipe is a winner! I made a dark chocolate icing to frost the brownies. SO DELICIOUS!!! In my opinion, brownies and frosting just go together. Don’t you agree? Hubby took a plate of brownies to work and everyone raved about them.
Chocolate Zucchini Brownie Bites
My husband loves to eat cupcakes for snacks. He says it is so easy to walk by and grab one, instead of taking the time to get a knife and cut his own. Recently I found a nonstick mini cupcake pan at our local thrift store. It was brand new and I paid two bucks for it! Don’t you love it when you find amazing deals?! I had made mini cupcakes and they were a “one bite” hit with hubby!
To celebrate Independence Day this year, I decided bake these chocolate zucchini brownies in my mini muffin/cupcake pan. Don’t have one? Click here to get one.
I lined the pan with mini cupcake liners. Click here to get them. I started out using a 1/4 cup measuring cup to spoon the batter in. I was over filling the cups, so I switched to a tablespoon that worked so much better. Instead of frosting these mini zucchini bites, I sprinkled confectioners’ sugar on them. It was the perfect amount of sweetness to these little gems. If you want to frost them, I would use a pastry bag to pipe out the frosting on them. It would be super quick to do.
Super moist. You won’t believe they have zucchini in them.
- 2 cups fresh zucchini, grated
- 1 1/4 cup sugar
- 1/2 cup avocado oil
- 2 cups gluten-free almond blend flour
- 1/4 cup baking cocoa
- 2 teaspoons vanilla
- 1 1/2 teaspoon baking soda
- 1 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 1/8 teaspoon xanthan gum
- Preheat oven to 350° F.
- In large mixing bowl, combine zucchini, sugar, avocado oil and vanilla.
- Sift together flour, cocoa, baking soda, sea salt, cinnamon, and xanthan gum.
- Mix thoroughly with wet ingredients.
- Pour into greased 9″ x 13″ baking dish.
- Bake for 25 to 35 minutes or until a toothpick inserted in middle comes out clean.
- Remove from oven and completely cool.
- Frost with Dark Chocolate frosting, if desired.
Let brownies to cool before frosting.
Use a plastic knife to cut brownies. It helps to prevent less crumbs and makes a cleaner cut.
How did you like them? They are a great way to use those extra zucchini from the garden. These bars are perfect to take to a church potluck, neighborhood barbecue, family gathering or for an afternoon snack.
Still have zucchini hanging around? Try these delicious gluten-free zucchini recipes.
Are you looking for more delicious gluten-free cookie recipes? Get a copy of Your Gluten-Free Cookie Jar Cookbook by clicking the image below.
From my kitchen to yours,