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    Home » Gluten Free Dessert Recipes

    Aug 28, 2020 · Modified: Mar 4, 2022 by Chelsea Joy · This post may contain affiliate links · This blog generates income via ads

    The Best Paleo Zucchini Brownies

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    Fudgy and rich, these paleo zucchini brownies are the best you're ever going to find on the internet!

    These brownies use ghee, coconut sugar, almond flour, and coconut flour for a dense treat in the midst of surplus summer zucchini. Add a handful of chopped walnuts for even more complexity in flavor!

    Pinterest image for paleo zucchini brownies

    How to make fudgy zucchini brownies

    The brownie niche contains quite a range of textures. You can make cakey brownies, fudgy brownies, or chewy brownies — and honestly, there's no one "right" texture for brownies.

    That said, I definitely prefer fudgy brownies. Dense, rich, and sweet. BUT to make fudgy brownies, the technique isn't quite as simple as throwing everything in a bowl and mixing it up.

    The first step is the most notable. In a double boiler, melt the ghee. Then add the coconut sugar and cocoa powder, stirring until the sugar has dissolved somewhat.

    At that point you can add the flours, then stir in the zucchini and chocolate chips.

    Honestly, it's still super simple — but for that fudgy, rich texture, you want that melted base!

    Closeup of paleo zucchini brownies, drizzled in chocolate
    Stack of fudgy zucchini brownies

    Do I have to drain the zucchini?

    For these brownies, yes!

    Brownies are already incredibly moist, so if we added allll the extra moisture from the zucchini we'd end up with mush.

    Don't. Want. That.

    So make sure to squeeze as much water as you can out of that zucchini before adding it to the batter!

    Any recipe using zucchini in baked goods should specify whether you need to squeeze it of excess moisture or not. If it doesn't, find a recipe that does.

    For the EASIEST way to squeeze moisture out of zucchini, grab a nut milk bag. Seriously, a nut milk bag makes the whole process SO quick and easy!

    How to store zucchini brownies

    Store these fudgy paleo brownies in a sealed container in the fridge for up to a week.

    To be honest, I think they may be even better the next day!

    Zucchini brownies drizzled in chocolate
    Overhead view of sliced gluten free brownies drizzled in chocolate

    What do zucchini brownies taste like?

    Like moist, chocolatey heaven.

    These brownies are fudgy and rich. Most people, it seems, get nervous that they'll taste zucchini in baked goods, but you sincerely don't!

    Zucchini is relatively mild, and there's enough chocolate and coconut sugar in these brownies to compensate for any flavor that might come through.

    Zucchini actually makes an awesome filler! I sometimes add it to smoothies, too, to bulk things up without adding weird flavors.

    More chocolate recipes to satisfy your sweet tooth

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      Gluten Free Chocolate Zucchini Bread
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      Perfect Fudgy Gluten Free Brownies
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    Print

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    Closeup of paleo zucchini brownies, drizzled in chocolate

    The Best Paleo Zucchini Brownies

    • Author: Chelsea Joy
    • Prep Time: 15 minutes
    • Cook Time: 45 minutes
    • Total Time: 1 hour
    • Yield: 16 servings 1x
    • Category: Dessert
    • Method: Baked
    • Cuisine: American
    • Diet: Gluten Free
    Print Recipe
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    Description

    This is THE best method for fudgy, rich, dense brownies. And these paleo zucchini brownies also help you use up your summer surplus of zucchini!


    Ingredients

    Scale
    • ½ cup ghee or coconut oil
    • 1 cup coconut sugar
    • 2 large eggs, room temperature
    • 1 tablespoon vanilla extract
    • 1 cup almond flour
    • 2 tablespoons coconut flour
    • ½ cup cocoa or cacao powder
    • ½ teaspoon salt
    • 2 cups shredded zucchini, squeezed of excess moisture
    • 1 cup dairy free chocolate chips

    Instructions

    1. Move a rack to the center of the oven and preheat to 350 degrees F. Line a 9x9 baking pan with parchment paper or oil the sides and bottom of the pan.
    2. Add the ghee to the top of a double-boiler and melt over medium-low heat. Once melted, remove from heat. Immediately whisk in the coconut sugar, cocoa powder, and salt until coconut sugar has melted and the mixture is smooth. 
    3. Check to ensure that the batter is warm, not hot. When it’s warm, whisk in the eggs and vanilla extract just until blended. Use a spatula to fold in the almond flour and coconut flour until a smooth batter is formed.
    4. Add the shredded zucchini and chocolate chips, stirring until mix-in are coated. Pour into the prepared baking pan and bake for 35 to 45 minutes, until a toothpick inserted into the center comes out clean. Cool completely before slicing. Will keep covered in the fridge for up to 5 days.

    Notes

    Add ½ cup chopped walnuts or pecans for a bit of crunch!

    Keywords: paleo, gluten free, brownies, zucchini, zucchini brownies

    Did you make this recipe?

    Tag @chelseajoyeats on Instagram and hashtag it #chelseajoyeats

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    1. Karla says

      September 11, 2021 at 8:39 am

      Is two cups the measurement of zucchini before it’s squeezed or after?

      Reply
      • Chelsea says

        September 11, 2021 at 9:03 am

        After! 🙂

        Reply

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    Hello! I'm Chelsea, the author, recipe developer, and photographer behind Chelsea Joy Eats (formerly DoYouEvenPaleo).

    Life should be full of flavor, and I've made it my mission to bring you recipes and lifestyle advice that do just that. Most of the recipes here are paleo and gluten free! Want to know more?

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