A little bit cake… a little bit brownie… a whole lotta chocolate! That’s how I would describe these delicious gluten-free zucchini cake brownies! I promise that you can’t tell there is zucchini in them! You can’t taste the zucchini in baked goods like this, it just lends the moisture needed to make these the perfect texture. These delicious brownies are also egg-free and dairy-free!
We currently are harvesting several HUGE zucchini every week so I’m looking for new recipes to help use it up. The rest of my family isn’t quite as crazy about eating zucchini as I am, so I am trying to use it in recipes where it doesn’t even taste like it is in there. I searched online and it seems everyone uses the exact same zucchini brownie recipe, some with frosting, some without. I started with the obviously tried and true zucchini brownie recipe that I found all over the internet, made a couple substitutions to make gluten-free, and also made a few other changes to make it healthier and tasty! The result is a super moist, very chocolatey, cake-like brownie!
The first time I made these, I used an 11″ x7″ glass pan. The brownies were tall and delicious, but very hard to cut nicely and make for a nice presentation. The second time I made these, I decided to use my new Pampered Chef brownie pan (that I bought from fellow blogger, Becca Heflin, a Pampered Chef Consultant that I highly recommend!) My hope was that the brownies would turn out just as tasty, but would be in perfect servings that would be easy to get out of the pan. It worked beautifully! I will definitely use the brownie pan for making these in the future too.
If you want to make sure no one can detect the zucchini by sight, you’ll want to peel the green part off the zucchini. I wasn’t trying to hide all evidence of it, so I didn’t care that you could see just a few specks of green here and there in them. Again, you can’t taste it either way, but if you are trying to hide it from a picky eater, I thought I’d let you know how to do that! Also, if you are using super big zucchini, cut it into wedges and discard the seedy center.
Since these were so good and I made them twice, I decided to use my different flour blends each time as well. The first time, I used Gluten Free Mama’s Almond Flour Blend, second time I used Jule’s. You can read here about why these are my favorite flour blends and I highly recommend them!
See my post about using good, gluten-free chocolate for this recipe. If you need this to be dairy-free, make sure to use dairy-free chocolate chips like Enjoy Life Semi-Sweet Chocolate Mini Chips , or omit the chocolate chips.
I hope you can make this soon and enjoy! Happy gardening, harvesting and baking!
Looking for more brownie recipes? Check out all of my gluten-free brownies & bars.
For more gluten-free recipes, be sure to follow my Gluten-free Goodies board on Pinterest!
- 2 cups good all-purpose gluten-free flour
- ¾ tsp. xanthan gum (omit if using a flour blend that has xanthan gum)
- 1½ tsp. baking soda
- 1 tsp. salt
- 1½ cups sugar
- ¼ cup unsweetened applesauce
- ¼ cup melted unsalted butter or margarine, or canola oil
- 2 tsp. vanilla extract
- ¼ cup cocoa powder (I used a mixture of part Hershey’s Dark Chocolate, and part Saco dutch cocoa blend so that my brownies would be dark)
- 2 cups shredded zucchini (unpeeled, or peel to avoid green flecks. If large zucchini, discard seeds)
- 1 cup semi-sweet chocolate chips (dairy-free use Enjoy Life semi-sweet chips)
- Additional ⅓ cup to ½ cup semi-sweet chocolate chips for topping
- In a medium bowl, whisk together the flour, xanthan gum, baking soda, and salt. Set aside.
- In the bowl of your electric mixer, beat sugar, applesauce, butter/margarine/oil, and vanilla extract for 30 seconds.
- Add flour mixture and continue beating for about 1 minute, until mixture resembles wet sand.
- Add the shredded zucchini, then the cocoa powder, and mix on low until combined.
- Stir in the 1 cup of semi-sweet chocolate chips.
- Pour brownie batter into greased 7×11 pan or use a cookie scoop/ice cream scoop to scoop into brownie pan.
- Sprinkle extra ⅓-1/2 cup semi-sweet chocolate chips over the top of brownie batter.
- Bake 7×11 pan at 350° for 25-32 minutes, or until brownies are set. (Due to chocolate chips in batter, it is hard to get a toothpick to come out entirely clean).
- If using brownie pan, bake brownies at 350° for 15-18 minutes or until brownies are set. Let them cool in pan about 4-5 minutes, then gently use a spatula to remove. My little Pampered Chef metal spatula worked great at getting them out.
- Cool on wire rack.
- Serve at room temp or warm for about 10 seconds for a truly melty, gooey dessert!