Double chocolate zucchini brownies are a delicious gluten free and vegan dessert, and a great way to use up that garden zucchini!
If you have a garden, there’s always a point in the summer where you suddenly have wayyyy too many zucchini. You head out to the garden one day, and there’s a couple that are ready, and then a week later, there’s about fifty zucchini that need to be picked.
At that point, it’s baking time! Make all the zucchini recipes – zucchini cake, zucchini muffins, and double chocolate zucchini brownies.
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These double chocolate zucchini brownies work with a variety of gluten free flour blends. However, the texture will vary slightly with different brands. If the batter is too thick, add a bit more water. Different flour blends soak up moisture differently, so if your batter is too thick or dry, just adjust until it looks like brownie batter.
I have not tried these with nut flour or coconut flour. They may work with almond flour, but they will be a bit heavier, and you may need to adjust the baking time.
If you aren’t gluten free, you can use regular flour or whole wheat flour instead – they will still turn out well!
Double Chocolate Zucchini Brownies.
Gluten free and vegan double chocolate zucchini brownies are a delicious way to use up garden zucchini!
Ingredients
- 1/2 cup dairy free dark chocolate chips
- 5 Tablespoons vegan buttery spread
- 1/2 cup shredded zucchini drained
- 1 teaspoon vanilla extract
- 3/4 cup organic cane sugar
- 1/3 cup unsweetened cocoa powder
- 1 cup gluten free flour blend Blends like King Arthur, Namaste, and Enjoy Life will work well.
- 1/4 teaspoon salt
- 1/4 cup water
- 1/4 cup dairy free chocolate chips optional for topping
Instructions
Preheat the oven to 350 degrees. Line an 8 inch square pan with parchment paper so that it hangs over two sides.
Place the vegan buttery spread and the chocolate chips in a microwave safe bowl and microwave for 60 seconds. Stir until smooth.
Add the sugar, shredded zucchini, and vanilla extract. Stir well.
Add the gluten free flour blend, cocoa powder, salt, and water. Stir until smooth and combined.
Spread the batter in the prepared pan. Sprinkle the 1/4 cup of dairy free chocolate chips on top. Bake at 350 degrees for 25 minutes.
Let the brownies cool for at least one hour before cutting. Enjoy!
Kelly Roenicke
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I cannot believe this palatable looking dish has zucchinis in it.
Honestly Kelly, I have never tried vegetables in my dessert. I am definitely giving this a try this weekend! I really like how you have added gluten free ingredients!
Love from Nepal! XX
These look great! Do you think coconut oil could be substituted for the vegan buttery spread?
For the zucchini brownies can you use almond flour instead of regular flour? Love your recipes.