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gluten free vegan chocolate zucchini brownies

Double Chocolate Zucchini Brownies (Gluten Free, Vegan).

Kelly Roenicke
Try these gluten free and vegan double chocolate zucchini brownies - this recipe is a delicious way to use up garden zucchini!
5 from 2 votes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dessert
Cuisine Dairy Free, gluten free, vegan.
Servings 12
Calories 182 kcal

Ingredients
 
 

Instructions
 

  • Preheat the oven to 350 degrees F. 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. Use a piece of waxed paper to press it down firmly. Sprinkle the ¼ cup of dairy free chocolate chips on top. Bake at 350 degrees F for 25 minutes. 
  • Let the brownies cool for at least one hour before cutting. Enjoy!

Notes

Store leftover brownies in an airtight container. They should stay fresh for about 4 days.
You can freeze these if you like. Layer in a freezer safe container with waxed paper in between the brownies. They should stay fresh frozen for up to 3 months.

Nutrition

Calories: 182kcalCarbohydrates: 27gProtein: 2gFat: 8gSaturated Fat: 4gSodium: 95mgPotassium: 97mgFiber: 2gSugar: 17gVitamin A: 235IUVitamin C: 0.9mgCalcium: 37mgIron: 1.1mg
Keyword fudgy
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