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Fudgy Gluten-Free Chocolate Zucchini Brownies

A close-up of a rich, fudgy zucchini brownie square topped with melted chocolate chips.
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Make rich, gooey, and moist chocolate brownies that secretly include zucchini. This recipe delivers decadent flavor while sneaking in vegetables for a satisfying, guilt-free treat.

Ingredients

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  • 1 cup all-purpose gluten-free flour blend
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup finely grated zucchini, squeezed dry
  • 1/2 cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a medium bowl, whisk together the gluten-free flour blend, cocoa powder, baking powder, and salt. Set this dry mixture aside.
  3. In a large bowl, whisk the granulated sugar and brown sugar into the melted butter until combined.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
  6. Fold in the finely grated and squeezed dry zucchini and half of the chocolate chips.
  7. Spread the batter evenly into the prepared baking pan. Sprinkle the remaining chocolate chips over the top.
  8. Bake for 25 to 30 minutes, or until a toothpick inserted near the center comes out with moist crumbs attached, not wet batter.
  9. Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang.
  10. Cut into squares and serve. These are best when fully cooled for maximum fudginess.

Notes

  • Squeeze as much water as possible from the grated zucchini using a clean kitchen towel or paper towels. This step is key to preventing soggy brownies.
  • For an extra rich dark chocolate flavor, substitute 1/4 cup of the all-purpose flour with an equal amount of dark cocoa powder.
  • If you prefer a less sweet brownie, reduce the granulated sugar by 2 tablespoons.

Nutrition

Find it online: https://cookingbycarla.com/zucchini-brownies-fudgy-moist-recipe/