When I first started experimenting with gluten-free baking, I was desperate for treats that felt indulgent but were secretly packed with nutrition.
These brownies became my answer.
They’re moist, chocolatey, and bursting with wholesome ingredients—perfect for when you want to treat yourself and still feel good about it.
The best part?
The hidden zucchini makes them incredibly tender without tasting like veggies.
My kids call them “magic brownies,” but I know they’re really just a sneaky way to add extra goodness into our day.
Tips for Preparation
- Maximize flavor: Toast the oats lightly before blending them into flour for a nuttier taste.
- Make it nut-free: Swap almond butter with sunflower seed butter.
- Extra chocolatey: Melt some dairy-free chocolate and drizzle it on top after the brownies cool.
Variations
- Add-ins: Stir in chopped walnuts, pecans, or shredded coconut for extra texture.
- Sweetener swap: Use agave or honey (if not vegan) instead of maple syrup.
- Seasonal spice: Add a pinch of cinnamon or pumpkin spice for a warm, festive twist.
Serving Suggestions
Serve these brownies slightly warm with a dollop of coconut whipped cream or a scoop of dairy-free vanilla ice cream. For a more elegant touch, dust with powdered sugar or drizzle with melted chocolate.
These are perfect for parties, after-school snacks, or guilt-free midnight treats!
Flourless Chocolate Chip Zucchini Oat Brownies
- Total Time: 45 minutes
- Yield: 12 brownies 1x
- Diet: Gluten Free
Description
Decadent, chocolate-packed brownies made with oats and zucchini for a healthy, vegan, and gluten-free twist. Perfectly moist and naturally sweetened, these are guilt-free and delicious!
Ingredients
- 1 medium zucchini, shredded (about 1 cup, packed)
- 1 cup rolled oats (certified gluten-free)
- ½ cup almond butter
- ½ cup maple syrup
- ¼ cup cocoa powder
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup dairy-free chocolate chips (plus extra for topping)
Instructions
- Prepare the zucchini: Shred the zucchini using a box grater. Place it in a clean kitchen towel and squeeze out the excess water. You’ll want it as dry as possible to avoid soggy brownies.
- Blend the base: In a food processor or blender, pulse the oats until they turn into a fine flour. This step gives the brownies their structure.
- Mix the wet ingredients: In a large mixing bowl, whisk together almond butter, maple syrup, vanilla extract, and the prepared zucchini.
- Combine: Add the oat flour, cocoa powder, baking powder, baking soda, and salt to the wet mixture. Stir until fully combined.
- Fold in chocolate chips: Stir in the chocolate chips, saving a handful for sprinkling on top.
- Bake: Preheat the oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper and spread the batter evenly. Top with the reserved chocolate chips. Bake for 30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool and serve: Let the brownies cool completely in the pan before slicing. This helps them firm up and makes them easier to cut.
Notes
You can swap almond butter with peanut butter or tahini for different flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 160
- Sugar: 8g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
