Zucchini Brownies (Gluten-Free & Extra Fudgy)

These decadent, fudgy, gluten-free zucchini brownies are the perfect treat when you’re craving something sweet. No one will detect the zucchini, but it keeps the brownies moist and fudgy.  Made only with good-for-you ingredients, and free of dairy and eggs, they’re suitable for even the pickiest of eaters. The best part? They get even fudgier the next day.

Fudgy GF Zucchini Brownies

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3.95 from 18 votes

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings12

Ingredients

Brownies (Wet)

• 1 large green zucchini (approximately 2 cups chopped) shredded in a blender or food processor
• 1 cup date about 10 large Medjool dates
• 1 tsp vanilla extract
• ¼ cup ground flaxseed

Brownies (Dry)

• ½ cup cacao powder
• ¾ cup almond flour
• ¼ tsp unrefined salt (real, pink, or Celtic salt)

Cashew Vanilla Frosting

• 1 Tbsp cashew butter
• 1 tsp coconut oil (unrefined) melted
• ¼ tsp vanilla extract

Toppings (Optional)

• 2 Tbsp dark chocolate chips
• Pinch flaky sea salt

• coconut oil (unrefined) for greasing baking dish

Instructions

• Preheat the oven to 350 F.
• Blend all wet ingredients together in a blender or food processor until a smoothie-like consistency forms. Set aside.
• Add all dry ingredients to a large mixing bowl and mix well. Add the wet to the dry and mix again.
• Pour batter into an 8x8 greased pan. Top with chocolate chips for double the chocolate and a pinch of flaky sea salt.
• Bake for 30 minutes. Let cool for 10 minutes before cutting and serving. If desired, add a drizzle of cashew vanilla frosting (whisk all frosting ingredients together in a small bowl with a fork until thoroughly combined).

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