Easy, Moist Gluten-Free Zucchini Brownies

Here's a gluten-free zucchini brownies recipe to check all the essential boxes! A richly chocolate, moist texture, fluffy peanut butter frosting, and effortlessly easy to make with no zucchini prep work required. How can this be? The batter, zucchini and all, whizzes up in a food processor, or use the alternative by-hand option. Just dump, bake, and immensely enjoy!

Prep Time 10

Cook Time 35

Total Time 45

Servings

Author Melissa Erdelac

Ingredients

Zucchini Brownies

16 ounces (453.59 g) zucchini (about 2 small) cut into chunks (about 4 cups)
6 tablespoons (6 tablespoons) unsalted butter melted
4 (4) large eggs
2 teaspoons (2 teaspoons) vanilla extract
1 ½ cup (300 g) sugar
⅔ cup (57.33 g) unsweetened cocoa powder preferably Dutch processed but natural may also be used
½ teaspoon (0.5 teaspoon) baking powder
½ teaspoon (0.5 teaspoon) salt
1 ¼ cup (170 g) all purpose gluten free flour
1 cup (236.59 g) chocolate chips

Peanut Butter Frosting

¾ cup (193.5 g) creamy peanut butter
½ cup (113.5 g) unsalted butter softened
1 cups (120 g) powdered sugar
1 teaspoon (1 teaspoon) vanilla extract
½ teaspoon (0.5 teaspoon) salt
1 tablespoon (1 tablespoon) milk or non-dairy milk

Chocolate Glaze

¾ cup (135 g) semisweet chocolate chips
4 tablespoons (4 tablespoons) unsalted butter cubed

Instructions

Zucchini Brownies:

Preheat the oven to 350ºF. Grease a 9X13" pan and set aside.
In a food processor place zucchini chunks, melted butter, eggs, and vanilla. Process until smooth. If you are making brownies without a food processor, see the RECIPE NOTES for using grated zucchini.
16 ounces zucchini (about 2 small), 6 tablespoons unsalted butter, 4 large eggs, 2 teaspoons vanilla extract
Add the sugar, cocoa powder, baking powder, salt, and flour. Process until just combined. Add chocolate chips and pulse a few times to break up the chips a bit.
1 ½ cup sugar, ⅔ cup unsweetened cocoa powder, ½ teaspoon baking powder, ½ teaspoon salt, 1 ¼ cup all purpose gluten free flour, 1 cup chocolate chips
Pour into the prepared 9X13" pan and bake for 30-35 minutes, or until toothpick inserted in middle comes out without wet batter. Cool completely in pan while making peanut butter frosting.

Peanut Butter Frosting

In a medium mixing bowl, use a hand mixer to beat together on LOW SPEED the peanut butter, softened butter, powdered sugar, vanilla, and salt. Once all the ingredients are incorporated, scrape down bowl. Increase speed to HIGH and beat until smooth and fluffy, about 1 minute.
¾ cup creamy peanut butter, ½ cup unsalted butter, 1 cups powdered sugar, 1 teaspoon vanilla extract, ½ teaspoon salt
Add the milk and mix well. If frosting is too thick, add a splash more of milk until you reach desired consistency. Spread the frosting on the cooled brownies.
1 tablespoon milk or non-dairy milk

Chocolate Glaze:

In a microwave safe bowl place chocolate chips and butter. Melt in microwave for 30-60 seconds, or until the chips and butter are melted. Stir until completely smooth and well combined.
¾ cup semisweet chocolate chips, 4 tablespoons unsalted butter
Pour glaze over peanut butter frosting and spread with an offset spatula. Chill brownies for 15 minutes to set chocolate glaze before cutting into bars.

Notes

By Hand Method

If you don't have a food processor, use a box grater and measure out 3 cups of shredded zucchini instead. Mix with butter, eggs, and vanilla then add remaining ingredients.

Recipe adapted from King Arthur Flour

Nutrition