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!
Want to Save This Recipe?
Enter your email below & we'll send it straight to your inbox. Plus you’ll get affordable and easy gluten-free recipes delivered each week!
Fudgy Gluten-Free Zucchini Brownies with Peanut Butter Frosting
Of all the magical ways to use zucchini in baked goods, making some moist, chocolatey gluten-free zucchini brownies has got to be at top of the list. Of course, a moist homemade GF zucchini cake or baking it into chocolate chip gluten-free zucchini muffins is nothing to turn away from. But, brownies? No one can resist.
What makes these homemade zucchini brownies made with cocoa powder even more irresistible? They are one of my favorite easy peasy gluten-free dessert options because no one can actually tell they are made with gluten-free all purpose flour. That’s the magic of zucchini.
It adds moisture, so say goodbye to a disappointing dry or crumbly texture. Plus the zucchini builds up the structure, requiring less GF flour to be added to the recipe.
And don’t even get me started on the frosting layers. Once they are baked and cooled, a thick, fluffy layer of peanut butter frosting is smothered on top, inviting all the buckeye-inspo vibes. On top of that? A gooey chocolate glaze to bring it all together. I can’t wait for you to dive into these epic bars!
I was gifted some zucchini and wanted to try something different and delicious. This recipe looked like it would fit that bill and it did!! I LOVE these brownies! I will definitely keep this recipe! Thank you!
—Erika
Free Guide! 5 easy tips for baking like a gluten-free pro!
Simple hacks for fail-proof gluten-free dishes every time!
Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Magically easy zucchini prep
As if the taste and texture aren’t great enough with this GF zucchini brownie recipe, but the prep work? Can’t beat it.
Place the zucchini, eggs, and melted butter in a food processor. Mix until everything is smooth and pulverized. Don’t have a food processor? No sweat. Just use 3 cups shredded zucchini and mix by hand.
Add dry ingredients and blend
To the wet ingredients add the sugar, cocoa powder, gluten free flour, baking powder, and salt. Process until just combined.
More chocolate goodness and bake
Once the brownie batter is combined, add the remaining chocolate chips and pulse a few times to combine. Pour the mixture into a greased baking pan and bake for about 30-35 minutes. Now let’s move on to that amazing peanut butter frosting…
Fluffy Peanut Butter Frosting
After the brownies have completely cooled it’s time to mix together the creamy, salty, sweet peanut butter frosting to smother on top. It’s a delicious marriage between gooey peanut butter glaze and fluffy buttercream. Perfection.
You could stop there, but why? These zucchini brownies with peanut butter frosting take it to the next level with chocolate glaze coating. Commence the oooohs and ahhhs.
Bonus Tips, Tricks, and Goodness
- If you don’t have a food processor use a grater and measure out 3 cups of shredded zucchini instead. No need to peel the zuccini!
- This recipe can easily be halved and baked in a 8″ or 9″ square pan. Bake for 25-30 minutes.
- Using Dutch processed cocoa powder makes for a deeper, darker chocolate taste, but natural unsweetened baking cocoa may be substituted.
- The peanut butter frosting may be left off. Simply top with the chocolate glaze or combine 6 tablespoons cocoa powder, 4 tablespoons melted butter, 2 cups powdered sugar, and 1/4 cup milk in a medium bowl for a chocolate frosting. Spread on slightly warm brownies.
- Turn these into a festive treat! Forgo the peanut butter topping, use cream cheese frosting and decorations from these epic 4th of July brownies.
Save this recipe to your pinterest board!
Let’s be friends on Pinterest! I’m always sharing great recipes!
Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Easy, Moist Gluten-Free Zucchini Brownies
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 FlourThis post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
Have you tried making this with zucchini you have frozen?
Hi Natalie,
I have not. I would be afraid it would release too much moisture into the brownies. Have you had success with using frozen zucchini in other recipes?
Best,
Melissa
How do you store these? In the fridge or on the counter?
Hello,
I always store my GF baked goods at room temp for 1 or 2 days or freeze if storing longer. Refrigerating dries them out, plus alters the texture too much.
Enjoy!
Melissa
I was gifted some zucchini and wanted to try something different and delicious. This recipe looked like it would fit that bill and it did!!
I LOVE these brownies! I will definitely keep this recipe! Thank you!
Thank you so much, Erika! And I completely agree, these brownies are super special. One of my faves!
Best,
Melissa
Peanut butter icing recipe is out of this world delicious! The brownies are a good use for an entire zucchini but I was not crazy about the spongy texture that came from 6 eggs. Will try just 4 eggs next time and 1/4 oil. I also put in 1 1/4 cup flour as batter was too watery for only 1 cup flour.
Hi Charlotte,
Thanks for writing. I’ve been thinking of experimenting with less eggs as well. As for the watery-consistency, if your zucchini is larger, you may want to drain the shredded zucchini on paper towels first. The batter is thinner than traditional brownies, though. Thank you so much for taking the time to write!
Best,
Melissa
These are amazing! The peanut butter icing is the best icing I have ever had. 🙂 thank you for sharing your recipe!
Hi Wendy,
You’ve inspired me to make these again this weekend. Chocolate and peanut butter are the best combo ever!
Best,
Melissa
Fully agree! I’m such a sucker for it.