The Best Gluten-Free Dark Chocolate Zucchini Brownie Recipe

Who doesn’t love brownies? My mother made the best ever (her trick was to cook them a little less than the recipe called for so they would be moist). Yet admittedly, I had rarely eaten any in years because none are as good as my mom’s and they generally are not very healthy. That was until I made these gluten-free dark chocolate zucchini brownies! This recipe uses applesauce and zucchini (yes, you read that right) to keep them super moist. And guess what? You don’t even taste the zucchini. These are so good your kids will devour them, and you’ll be able to sneak in a serving of vegetables! 

gluten-free Dark Chocolate Zucchini Brownies cut into 16 squares

Gluten-Free Dark Chocolate Zucchini Brownies

Yields: 16 brownie squares 

Ingredients:

  • ⅓ cup all natural creamy peanut butter
  • ½ cup unsweetened apple sauce
  • ¼ cup raw honey ½ teaspoon vanilla extract
  • ½ cup gluten free flour
  • ⅓ cup unsweetened cocao powder 1 teaspoon baking soda
  • ⅛ teaspoon salt 1 cup zucchini, shredded (1 large or 2 small)
  • 2 oz. dark chocolate (70% cocoa or higher), divided

Directions:

1. Preheat oven to 350 degrees F.  Grease an 8×8” baking dish and set aside.

2. Trim off the stemmed end of the zucchini and shred in either a food processor or by hand. You’ll need 1 cup total.

3. If using a large food processor, you can simply add in the creamy peanut butter, apple sauce, raw honey, and vanilla extract. Use the mix option to combine. Otherwise, transfer zucchini to a mixing bowl and then mix in the wet ingredients.

4. Add the gluten free flour, cocao powder, baking soda and salt. Mix until combined.

5. Use a sharp knife to chop up 1 oz. of dark chocolate. Add it to the brownie batter and stir to incorporate.

6. Pour the batter into greased baking dish and place in the oven for 23-26 minutes or until a toothpick inserted in the center comes out clean.

7. Allow the brownies to completely cool.

8. Melt the remaining 1 oz of dark chocolate in the microwave. Spoon into one corner of a small sandwich bag and snip off the edge.

9. Drizzle the dark chocolate in a back and forth motion over the brownies.

10. Use a sharp knife to cut brownies into squares, cleaning the knife with a damp paper towel between cuts.

11. Store brownies in an airtight container for up to 3-4 days.

Notes:

  • Do not squeeze the zucchini dry – it is what helps make these brownies more moist.
  • This brownie recipe is more cake-like than chewy.
Dark Chocolate Zucchini Brownies zucchini in blender
Shred zucchini in a food processor.
Dark Chocolate Zucchini Brownies mix peanutbutter and apple sauce
Mix in the wet ingredients.
Dark Chocolate Zucchini Brownies add cocoa powder
Add the gluten free flour, cocao powder, baking soda and salt.
Dark Chocolate Zucchini Brownies add shaved dark chocolate
Chop up 1 oz. of dark chocolate and add to batter.
Dark Chocolate Zucchini Brownies batter in pan
Pour the batter into greased baking dish.
Dark Chocolate Zucchini Brownies cooked in pan
Allow the brownies to completely cool.
Dark Chocolate Zucchini Brownies out of pan with baggie of chocolate icing
Melt the remaining 1 oz of dark chocolate in the microwave and spoon into corner of a small sandwich bag.

 

Dark Chocolate Zucchini Brownies drizzed with chocoalte
Drizzle the dark chocolate.
Dark Chocolate Zucchini Brownies with serving on a plate
Gluten-Free Dark Chocolate Zucchini Brownies

Gluten-Free Dark Chocolate Zucchini Brownies

Course Dessert, Snack
Keyword chocolate brownies, gluten free, treats
Servings 16 brownie squares

Ingredients

  • cup all natural creamy peanut butter
  • ½ cup unsweetened apple sauce
  • ¼ cup raw honey
  • ½ teaspoon vanilla extract
  • ½ cup gluten free flour
  • cup unsweetened cocao powder
  • 1 teaspoon baking soda
  • teaspoon salt
  • 1 cup zucchini, shredded (1 large or 2 small)
  • 2 oz. dark chocolate (70% cocoa or higher), divided

Instructions

  1. Preheat oven to 350 degrees F. Grease an 8x8” baking dish and set aside.



  2. Trim off the stemmed end of the zucchini and shred in either a food processor or by hand. You’ll need 1 cup total.

  3. If using a large food processor, you can simply add in the creamy peanut butter, apple sauce, raw honey, and vanilla extract. Use the mix option to combine. Otherwise, transfer zucchini to a mixing bowl and then mix in the wet ingredients.

  4. Add the gluten free flour, cocao powder, baking soda and salt. Mix until combined.

  5. Use a sharp knife to chop up 1 oz. of dark chocolate. Add it to the brownie batter and stir to incorporate.

  6. Pour the batter into greased baking dish and place in the oven for 23-26 minutes or until a toothpick inserted in the center comes out clean.

  7. Allow the brownies to completely cool.

  8. Melt the remaining 1 oz of dark chocolate in the microwave. Spoon into one corner of a small sandwich bag and snip off the edge.

  9. Drizzle the dark chocolate in a back and forth motion over the brownies.

  10. Use a sharp knife to cut brownies into squares, cleaning the knife with a damp paper towel between cuts.

  11. Store brownies in an airtight container for up to 3-4 days.

Recipe Notes

• Do not squeeze the zucchini dry - it is what helps make these brownies more moist. 

• This brownie recipe is more cake-like than chewy. 


Lauren Dimet Waters Signature

You may also like to try more easy to make and healthy recipes like Easy To Make Raspberry Chocolate Chia Pudding Recipe and Sweet Tooth Satisfying No-Bake Gingerbread Energy Bites.

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