Gluten Free Flourless Brownies
Gluten Free Flourless Brownies are delicious fudgy brownies made with less than 10 ingredients and in just one bowl, with a surprise ingredient: zucchini! You don’t even need flour for this simple dessert recipe made with pantry-staple ingredients. Plus, they’re naturally gluten free, grain free, and nut free, but loaded with chocolatey flavor. And did I mention the texture is on point, 10/10?!
Gluten Free, Nut Free, Grain Free, Soy Free
I’ve been thinking about brownies for a week, which is a sure-fire sign that I need to get my hands on some brownies ASAP.
I also bought 5 more zucchinis this week when food shopping when I hadn’t used the 5 I bought the week before yet. Cue ALL the zucchini recipes!
Vegetables in Dessert???
Now zucchini bread is delicious, but you may be skeptical about adding a vegetable to your desserts. I get it. Is it necessary? NOPE!
But zucchini adds moisture and a great texture to desserts. If you want, however, you can completely omit the zucchini and make this recipe without it. They’ll still be fudgy brownies, albeit, zucchini-less.
Fudgy Gluten Free Flourless Brownies are…
- Delicious!!!
- Fudgy like WOAH
- Made in 1 bowl
- Allergy-friendly
- Made with less than 10 ingredients
- SO easy to make!!
- Harboring a VEGETABLE 🙂
Ingredients to Make Fudgy Flourless Brownies with Zucchini
You only need 9 ingredients to make these Fudgy Zucchini Brownies. You’ll need:
- Sunflower seed butter
- Brown sugar
- Maple syrup
- Pure vanilla extract
- Eggs
- Unsweetened cocoa powder
- Baking soda
- Zucchini
- Mini chocolate chips
Ingredient Substitutions
Can I use another nut/seed butter? YES! Almond butter, peanut butter, cashew butter… they should all work, but since I have tree nut and peanut allergies, it has not been tested.
I prefer to use sunflower seed butter made with just sunflower seeds and salt because then I get to decide how much sugar to add. But use whatever you have.
Can this recipe be made without eggs? A flax egg situation should work (1 tablespoon ground flaxseed mixed with 3 tablespoons water), but it hasn’t been tested.
Can I omit the added sugar? Sure. You can, but I would still keep some extra chocolate chips on top for added sweetness.
Do I need to add zucchini? NOPE. It’s a fun addition when you have a superfluous amount of zucchini, like I did, but it’s not necessary.
How to Make Flourless Brownies
Making these Fudgy Zucchini Brownies is a breeze. They’re made in 1 bowl and it’s realy hard to mess up!
First, mix together the “wet” ingredients in a large bowl.
This includes the sunflower seed butter, brown sugar, maple syrup, vanilla, and eggs.
Next, add the “dry” ingredients.
These include cocoa powder, baking soda and salt.
Be sure to really mix it together with a sturdy spoon. You want the cocoa powder seamlessly mixed into the batter.
Then you’ll fold in the zucchini and chocolate chips.
Make sure they’re well-distributed throughout the batter.
Finally, you’ll bake!
Pour the batter into a prepared baking dish lined with parchment paper and bake the brownies at 350°F for just 15 minutes. When you first transfer the batter it will seem like they’re going to be really thin, but the brownies will puff up a bit when you bake them.
The hardest part about this recipe is letting the brownies fully cool before enjoying them. Seriously, they’re super fudgy and it will be hard to cut if they’re not fully cool. If you’re in a rush, put them in the refrigerator.
Other Brownie Recipes You May Love:
Kitchen Tools You’ll Need to Make Flourless Brownies with Zucchini
As a one-bowl recipe, you don’t need many tools to make the fudgiest brownies ever. You’ll need…
- Mixing bowl – I love these Pyrex glass ones
- Sturdy spoon for mixing (I used a regular ol’ soup spoon)
- 8-by-8 baking dish
- Parchment paper – highly suggest to make clean up easy and get the most brownie out of the pan!
- Spatula
How to Store Your Brownies
The best way to store these brownies is in the refrigerator. For some reason my mom always stored all brownies she made in the fridge and now I love cold brownies. But if that’s not your thing you can let them come to room temperature before enjoying.
They’ll last about a week in the fridge, but I don’t think they’ll *actually* last that long. Enjoy!!
Flourless Zucchini Brownies
Flourless Zucchini Brownies are delicious flourless brownies made with less than 10 ingredients and in just one bowl. You don’t even need flour for this simple recipe made with pantry-staple ingredients. Plus, they’re naturally gluten free, grain free, and nut free, but loaded with chocolatey flavor. And did I mention the texture is on point, 10/10?!
Gluten Free, Nut Free, Grain Free, Soy Free
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Total Time: 30-35 minutes
- Yield: 12 brownies 1x
Ingredients
- 1 cup sunflower seed butter
- ¼ cup packed brown sugar
- ¼ cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 2 large eggs
- ⅓ cup unsweetened cocoa powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup shredded zucchini, excess water squeezed out
- ¼ cup mini chocolate chips
Instructions
- Preheat the oven to 350°F. Line an 8×8-inch baking dish with parchment paper.
- In a large bowl mix together the sunflower seed butter, brown sugar, maple syrup, vanilla extract, and eggs.
- Add the cocoa powder, baking soda, and salt. Mix together until combined. Fold in the zucchini and chocolate chips.
- Pour the batter into the prepared baking dish. Top with more chocolate chips. Bake for 15-20 minutes, until an inserted toothpick comes out clean. Allow the brownies to cool completely before cutting.
- Store in an airtight container in the refrigerator for up to 5 days. Enjoy!
Don’t Forget to PIN IT…
XO