Gluten Free Zucchini Brownies

I love zucchini brownies… love them.  So I decided to make them last weekend, but since my roomie is gluten free I was a little adventurous.  I started with this recipe is a base and modified it from there. They were delicious and I will definitely be making these brownies again!frameShareFile (1)

Of course, I’m terrible and measuring and writing down my changes, but below is an approximation of what I think will work. When in doubt, add more chocolate chips, right? And serve with a cold scoop of your favorite ice cream.

Gluten Free Zucchini Brownies


  • 1 cup almond flour
  • 1 cup brown rice flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup raw sugar
  • 1/2 cup vegetable oil ( I use Smart Balance)
  • 1 teaspoons vanilla extract (I use the kind from the Dominican Republic so it is extra strong)
  • 2 cups shredded zucchini, squeezed really well to remove moisture
  • 3/4 cup water
  • 1/2 cup unsweetened applesauce
  • 1/2 cup semi-sweet chocolate chips


  1. Preheat your oven to 375°F and spray an 8" by 8" glass baking dish with nonstick cooking spray. Set aside.
  2. In a large bowl, combine almond flour, brown rice flour, cocoa powder, baking soda and salt.
  3. In a separate large bowl, beat together oil, sugar and vanilla. Stir in zucchini, water and applesauce.
  4. Slowly incorporate dry ingredients to the wet ingredients, stirring until just combined (a few lumps are ok).
  5. Pour the batter into the prepared baking dish and tap the dish on the counter a few times (not too hard!) and sprinkle the top with chocolate chips.
  6. Place in the oven and bake 45-55 minutes, or until middle is cooked thoroughly. Remove from oven and allow to cool for ten minutes before serving. Enjoy!

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