Zucchini Brownies (Gluten-Free, Dairy-Free Options) Recipe
Introduction
Zucchini brownies are a delicious way to sneak some veggies into a classic treat. These rich, fudgy brownies are wonderfully moist and can be made gluten-free and dairy-free without sacrificing flavor. Perfect for any occasion, they’re sure to become a family favorite.
Ingredients
- 2 large eggs (50 grams each, out of shell)
- 1 tablespoon vanilla extract
- 3/4 cup coconut sugar (or unrefined sugar or granulated sugar)
- 1/4 cup unsweetened applesauce
- 1 cup gluten-free flour blend (ensure it contains xanthan gum if needed for binding)
- 1/2 cup Dutch-process cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups zucchini (peeled and grated)
- 1 cup semi-sweet chocolate chips (for dairy-free, use Enjoy Life Chocolate Chips)
- 1/2 cup mini chocolate chips (for dairy-free, use Enjoy Life Chocolate Chips) to sprinkle on top
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan or line it with parchment paper.
- Step 2: In a large bowl, whisk together the eggs, vanilla extract, coconut sugar, and unsweetened applesauce until well combined.
- Step 3: In a separate medium bowl, whisk together the gluten-free flour blend, Dutch-process cocoa powder, baking soda, and salt.
- Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Step 5: Fold in the grated zucchini and 1 cup of semi-sweet chocolate chips gently.
- Step 6: Pour the batter into the prepared baking pan and spread it evenly. Sprinkle the mini chocolate chips over the top.
- Step 7: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached, but no wet batter.
- Step 8: Let the brownies cool completely in the pan on a wire rack before cutting into squares.
Tips & Variations
- Make sure to peel the zucchini before grating to keep the brownies’ texture smooth and avoid excess moisture.
- For extra fudginess, slightly underbake the brownies, but ensure they are cooked through.
- Use dairy-free chocolate chips like Enjoy Life for an allergy-safe version.
- Add a pinch of espresso powder to deepen the chocolate flavor.
Storage
Store the brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze for up to 3 months. Reheat gently in the microwave or enjoy at room temperature once thawed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular flour instead of gluten-free flour?
Yes, you can substitute regular all-purpose flour if you do not need the brownies to be gluten-free. The texture will remain delicious and fudgy.
Do I have to peel the zucchini?
Peeling the zucchini helps reduce excess moisture and prevents the brownies from becoming too wet. However, leaving the peel on will still work if you prefer more texture and color.
PrintZucchini Brownies (Gluten-Free, Dairy-Free Options) Recipe
These Zucchini Brownies are a delicious and moist treat that cleverly incorporates grated zucchini for added moisture and nutrition. Perfectly suited for gluten-free and dairy-free diets when using the appropriate substitutions, these rich cocoa brownies are sweetened with coconut sugar and applesauce, providing a healthier twist without sacrificing flavor. Ideal for those seeking a fudgy, chocolatey dessert with a vegetable twist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Wet Ingredients
- 2 large eggs (50 grams each, out of shell)
- 1 tablespoon vanilla extract
- 3/4 cup coconut sugar (or unrefined sugar or granulated sugar)
- 1/4 cup unsweetened applesauce
Dry Ingredients
- 1 cup gluten-free flour blend (ensure it contains xanthan gum if needed for binding)
- 1/2 cup Dutch-process cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Additional Ingredients
- 2 cups zucchini (peeled and grated)
- 1 cup semi-sweet chocolate chips (for dairy-free, use Enjoy Life Chocolate Chips)
- 1/2 cup mini chocolate chips (for dairy-free, use Enjoy Life Chocolate Chips) to sprinkle on top
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan or line it with parchment paper to prevent sticking.
- Combine Wet Ingredients: In a large bowl, whisk together the eggs, vanilla extract, coconut sugar, and unsweetened applesauce until the mixture is smooth and well combined.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the gluten-free flour blend, Dutch-process cocoa powder, baking soda, and salt to evenly distribute the leavening agents and cocoa throughout the flour.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix to keep the brownies tender.
- Fold in Zucchini and Chocolate Chips: Gently fold the peeled and grated zucchini and 1 cup of semi-sweet chocolate chips into the batter, ensuring even distribution without overworking the batter.
- Transfer to Baking Pan and Add Topping: Pour the batter into the prepared baking pan, spreading it evenly. Sprinkle the 1/2 cup of mini chocolate chips evenly over the top for added texture and chocolate bursts.
- Bake: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached but no wet batter, ensuring a fudgy texture.
- Cool and Serve: Allow the brownies to cool completely in the pan placed on a wire rack. Once cooled, cut into 16 squares and serve.
Notes
- Ensure the gluten-free flour blend contains xanthan gum or another binder to help the brownies hold together.
- For a dairy-free version, use Enjoy Life Chocolate Chips or another dairy-free chocolate chip brand.
- Do not overmix the batter to avoid dense brownies.
- Grating zucchini finely and peeling it helps to integrate moisture without adding too much texture.
- To store, keep brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- You can freeze brownies for up to 3 months; thaw before serving.
Keywords: Zucchini brownies, gluten-free brownies, dairy-free brownies, healthy brownies, chocolate zucchini dessert, gluten-free dessert, vegan option brownies
