These gluten free sugar free zucchini brownies are a moist, rich treat that cleverly uses zucchini to add moisture and reduce fat, while keeping the brownies naturally sweetened and free from gluten. Perfect for those avoiding refined sugars or gluten, this recipe balances healthy ingredients with indulgent chocolate flavor and a fudgy texture.
Ingredients
- 1 cup finely shredded zucchini (about 1 medium zucchini, squeezed dry)
- 3 large eggs
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1/3 cup unsweetened cocoa powder
- 1/2 cup erythritol or preferred granulated sugar substitute
- 1/4 cup unsweetened applesauce
- 1/4 cup melted coconut oil or avocado oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder (gluten free)
- 1/4 teaspoon salt
- Optional: 1/3 cup chopped walnuts or sugar-free dark chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it.
- Prepare the zucchini by shredding it finely and then wrapping it in a clean kitchen towel or paper towels. Squeeze firmly to remove as much moisture as possible; excess water can make the brownies soggy.
- In a large mixing bowl, whisk the eggs until frothy. Add the melted coconut oil, applesauce, vanilla extract, and erythritol. Mix until well combined.
- In a separate bowl, sift together the almond flour, coconut flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep brownies tender.
- Fold in the shredded zucchini and optional walnuts or sugar-free chocolate chips, if using.
- Pour the batter into the prepared pan and spread evenly with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs but not wet batter.
- Allow the brownies to cool completely in the pan on a wire rack before slicing into 9 squares. This resting time helps them set and improves texture.
Tips
- Substitution for sweeteners: You can swap erythritol with monk fruit sweetener or allulose in the same quantity for a similar sugar-free sweetness.
- Moisture control: Removing excess water from zucchini is crucial; too much moisture will make the brownies dense and gummy.
- Nut-free option: Replace almond and coconut flours with a gluten free oat flour blend, but reduce liquid slightly as oat flour absorbs less moisture.
- Storage: Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week to maintain freshness.
Serving Suggestions
Enjoy these brownies as a guilt-free dessert or snack. They pair wonderfully with a dollop of unsweetened Greek yogurt or a drizzle of sugar-free chocolate sauce for extra decadence. For a breakfast twist, top with nut butter and fresh berries. They’re also delicious warmed slightly in the microwave for 10-15 seconds.
Variations
Try adding a teaspoon of instant espresso powder to deepen the chocolate flavor without adding sugar. For a nutty crunch, fold in chopped pecans or hazelnuts instead of walnuts. You can also swirl in a sugar-free peanut butter or almond butter before baking for a marbled effect. For a spiced version, add 1/2 teaspoon cinnamon and a pinch of cayenne pepper for warmth and complexity.
Storage and Reheating
Store these zucchini brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to 7 days; the cooler temperature helps prevent spoilage due to the fresh zucchini. You can also freeze brownies wrapped tightly in plastic wrap and placed in a freezer bag for up to 3 months. To reheat, thaw at room temperature and warm in the microwave for 15-20 seconds or until just heated through—avoid overheating to maintain moistness.
Frequently Asked Questions
Can I use regular sugar instead of a sugar substitute?
Yes, you can replace erythritol with regular granulated sugar in the same amount, but the brownies will no longer be sugar-free. Adjust baking time slightly if needed, as sugar affects moisture and browning.
Why do I need both almond flour and coconut flour?
Both flours provide different textures and absorb moisture differently. Almond flour adds richness and moisture, while coconut flour is very absorbent and helps structure the brownies. Using both balances texture and prevents them from being too dense or crumbly.
My brownies came out dry—what went wrong?
Dry brownies often result from overbaking or using too much coconut flour without enough moisture. Make sure to measure flours accurately and check doneness early. Also, ensure you squeeze the zucchini well but still keep enough moisture in the batter.
Can I make these brownies vegan?
To make a vegan version, replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg, set for 5 minutes). Note that texture may be slightly different but still enjoyable.
Is it necessary to peel the zucchini?
No, peeling is not required. The skin is thin and adds color and nutrients. Just make sure to shred it finely and squeeze out excess moisture for best results.
How can I make these brownies more fudgy?
For fudgier brownies, slightly reduce the coconut flour by 1-2 tablespoons and add an extra tablespoon of melted coconut oil. You can also add 2 tablespoons of unsweetened cocoa powder for richer chocolate flavor.
Can I use frozen zucchini?
Yes, but thaw and drain it thoroughly to remove all excess water before adding to the batter. Frozen zucchini tends to be wetter, so this step is critical to avoid soggy brownies.
With these tips and variations, you can confidently make delicious gluten free sugar free zucchini brownies that satisfy your sweet tooth without compromising your dietary needs or taste preferences.
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