Gluten Free Zucchini Brownies

Gluten Free Zucchini Brownies

Gluten Free Zucchini Brownies


  • coconut oil for pan
  • 1 cup of creamy unsweetened, unsalted almond butter
  • 1/2 cup of pure grade A maple syrup or honey
  • 1/4 cup of raw, cacao powder or unsweetened cocoa powder
  • 1/4 teaspoon of sea salt
  • 1 teaspoon of instant coffee powder, regular or decaf (optional)
  • 1 large egg
  • 1 teaspoon of pure vanilla extract
  • 1 teaspoon of baking soda
  • 1 1/2 cups of shredded zucchini (about 2 small)
  • 1 cup of chocolate chips
  • 1/2 cup of chopped pecans or walnuts (optional)


  1. Preheat the oven to 350 degrees.
  2. Grease an eight or nine-inch square pan with the coconut oil. 
  3. In a large bowl, combine the almond butter, maple syrup, cocoa powder, salt, coffee powder (if using), egg, vanilla, and baking soda until smooth.
  4. Stir in the zucchini, chocolate chips and nuts (if using). 
  5. Pour into prepared pan and bake until just set and insert a toothpick into the center and if it comes out clean then it’s ready. Do not over bake. 
  6. A nine-inch pan will take about 30 minutes; an eight-inch pan will take about 35 minutes.

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Lesley Wolman

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