Zucchini Brownies

Zucchini Brownies (Vegan, GF)

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Treat yourself for a slice of deeply chocolatey goodness with these moist and fluffy (and, semi-importantly, veg-filled!) zucchini brownies.


Dry Ingredients

Wet Ingredients

Optional Topping


1. Pre-heat oven to 350F. Line a 9"x9" baking pan with parchment paper and set aside.

2. Using a wooden spoon, stir together all dry ingredients in a medium-sized mixing bowl. Add wet ingredients and stir again to combine. Transfer this mixture into the prepared pan and smooth out into an even layer.

3. Bake in a pre-heated oven for approximately 50 minutes, or until a skewer inserted down the middle comes out completely dry.

4. Remove from oven and cool completely on a wire rack. When fully cooled off, use a sieve to lightly dust the top of the brownies with cocoa powder. Slice and enjoy!


*White rice flour is fine too.

**Sweet rice flour is also known as glutinous rice flour or sticky rice flour. You can often find it in the Asian aisle/section of grocery stores or on Amazon (like the link I put for it above).

***Tapioca starch, potato starch, or corn starch are fine here too.

****I actually didn't "shred" the zucchini on a traditional shredder, but used a small julienne peeler and just made 1/2" - 1" long matchstick shavings with it. I find if you shred the zucchini super finely on a grater it can easily turn into a pulpy mush, so better to shred on a larger grater hole setting or spiralize/use a julienne peeler -- whatever works.

***** You can use another similar baking oil of your choice if you prefer. I liked the avocado oil here because it's lighter-feeling and is very neutral-tasting in baking.

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