Name: Healthy Zucchini Brownies Gluten Free
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Paleo
Ingredients: 1 large pastured egg; 2 Tablespoons coconut oil, melted and cooled (28 grams); 2 Tablespoons coconut flour (15 grams); 2 Tablespoons tapioca flour (14 grams); ½ teaspoon baking soda; ½ teaspoon sea salt; 1 cup shredded zucchini, squeezed in a kitchen towel to remove moisture (measure after squeezing)*; 1/2 cup tahini (112 grams); ¼ cup pure maple syrup (82 grams); ½ cup coconut sugar (70 grams); 1 teaspoon vanilla extract; ½ cup organic cacao powder (30 grams); 1/3 cup chocolate chips; Maldon sea salt (optional)

Jump to Recipe

These healthy zucchini brownies have a rich dark chocolate, fudgy taste. They’re gluten-free, dairy free and nut free but oh-so-delicious nobody will ever know! Made with lots of zucchini (but you won’t taste it) and sweetened with maple syrup, coconut sugar and chocolate chips. YUM! The BEST zucchini brownies ever!

Table of Contents

I’m always trying to make desserts that taste amazing and are nourishing to our body. Since I just picked the last few zucchinis from my garden I had to put them into brownies. I’m glad you’re here to find out about them.

These zucchini brownies are one of my favorite brownie recipes ever. I adapted it from Ambitious Kitchen. Yes, they’re gluten free, paleo, nut free and dairy free but taste like a really good traditional brownie. They are amazing, not just for a healthy brownie but any brownie!

The magical ingredient in this recipes is tahini. I love tahini! It’s a plant powered superfood full of vitamins, minerals, healthy fats and plant-based protein. The slightly nutty flavor pairs incredibly well with the bitter earthy taste of pure cacao. Tahini makes the brownies moist and chewy without using butter.

Healthy Zucchini Brownies Gluten Free 3 brownies stacked

Why I Love These Zucchini Brownies

Really, really YUMMY
Easy to make
Wholesome and healthy
Gluten free and diary free
Naturally refined sugar free
Nut free
Feels good in your body
Packed with antioxidant rich zucchini
Full of fiber, vitamins, minerals and healthy fats

Healthy Zucchini Brownies Gluten Free on cooling rack cut into squares

Ingredients

These healthy zucchini brownies are everything you could want in a brownie; chewy, fudgy, moist and chocolaty. The best part is they’re full of nutrients. Also grain free, dairy free and refined sugar free! You’ll feel good eating them. Here’s what you’ll need to make them:

Zucchini: Even when the garden is over they’re available year round. The zucchini adds lots of nutrients as well as moisture and softness to the recipe. There is more than 1 cup of zucchini in this recipe.
Tahini: In this recipe you want a pourable tahini with a silky smooth texture. I like these two brands Kevela Organic or Soom Foods, a small women owned company founded by three sisters.
Organic maple syrup: Maple syrup is my favorite natural sweetener because it has a mild sweet taste you don’t notice. It’s also full of nourishing vitamins and minerals. Honey can be substituted but the brownies will have honey flavor.
Coconut sugar: This natural sweetener has a caramel like flavor to enhance the chocolate flavor. This recipe uses both maple syrup and coconut sugar.
Coconut flour: The 2 tablespoons of coconut flour absorbs moisture and helps hold the brownies together.
Tapioca flour: The 2 tablespoons of tapioca flour help make the brownies nice and chewy.
Organic cacao powder: Cacao is the raw, unprocessed version of cocoa. It’s is a superfood packed with nutrients, super high in magnesium and full of fiber. It gives the brownies a rich dark chocolate taste. You can substitute a good-quality unsweetened cocoa powder.
Coconut oil: Most of the oil in this recipe comes from the tahini. You only need 2 tablespoons of refined or unrefined for a slight coconut taste.
Chocolate chips: The 1/3 cup of chocolate chips add texture and sweetness. I use Enjoy Life which is dairy free and gluten free.

Healthy Zucchini Brownies Gluten Free Ingredients

How to Make – Step by Step

Step 1: Melt the coconut oil and set aside to cool. I use a kitchen scale to measure.

Step 2: Measure the coconut flour, tapioca flour, baking soda, and salt. Put into a small bowl and mix to combine. I recommend using a kitchen scale to measure.

Step 3: Grate 2 small zucchinis using the small holes of a box grater. Place into a kitchen towel and squeeze to remove as much water as possible. Measure 1 cup and place into a medium bowl.

Step 4: Add egg, tahini, maple syrup, coconut sugar and vanilla. Stir until smooth.

Step 5: Add the cacao powder. Mix well until well incorporated and there are no lumps.

Step 6: Stir in the flour mixture.

Step 7: Add the melted coconut oil, stir until well combined.

Step 8: Fold in the chocolate chips.

Step 9: Pour into prepared pan. Bake for 35 minutes or until a toothpick inserted into the center comes out clean.

Step 10: Allow to cool completely before cutting. This is the hard part because they smell so good. It’s the best way to make sure the brownies stay together perfectly since they will be crumbly when warm.

Serve plain or topped with a sprinkle of Maldon sea salt. It’s optional but tastes really good.

Check Out My Video For How To Make Zucchini Brownies

Storage

Store covered in the refrigerator once cooled. They will keep for up to 7 days.

To freeze the brownies, place on parchment paper, each bar separated, not touching. Store in an air tight container. When you’re ready to eat them, let the brownies thaw in the fridge and then bring them to room temperature. The brownies will last in the freezer for up to 2 months.

Healthy Zucchini Brownies Gluten Free on cooling rack with napkin and knife

Ingrid’s Tips

Use a room temperature egg.
Be sure you grate the zucchini on the small side of the grater. The holes on the large side will made the brownies too crumbly. Squeeze out as much water as possible. Measure after squeezing.
I recommend weighing your ingredients using a kitchen scale. Not only is this easier it’s more accurate
Allow the brownies to cool completely before serving. It’s easier make nice clean cuts once they’ve cooled. They are crumbly when warm.

Can I make these zucchini brownies vegan?

Yes, use 1 flax egg in place of the regular egg. Choose a vegan/dairy free chocolate as well.

If you like fudgy, moist, chocolaty and decadent treats that are also healthy, please give these gluten free zucchini brownies a try. You won’t believe they’re made with such healthy ingredients but taste even better than regular brownies, really! They’re soo… good!

Healthy Zucchini Brownies Gluten Free 2 brownies stacked with on leaning

If you like this recipe, try these other delicious gluten free treats with fruits & vegetables:

Would you like to have more of these delicious healthy recipes sent to you each week? CLICK TO SIGN UP for my weekly email newsletter of recipes and tips for you to eat well and enjoy your wonderful life.

Please leave a ⭐️ rating letting us know how you like the recipe! You can leave a rating without leaving a comment. Your email will not be posted. This helps my business thrive so I can continue to share these recipes with you. If you leave a comment or question, I will get back to you right away! Thanks, 💛 for supporting Eat Well Enjoy Life.

Recipe lovingly adapted from Ambitious Kitchen.