Gluten-Free Zucchini Brownies with Frosting (Dairy-Free)

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Two servings of chocolate gluten-free zucchini brownies.

These deliciously moist gluten-free zucchini brownies are so yummy. If you haven’t baked with zucchini before you need to try this recipe, I think you’ll be hooked. Zucchini makes baked goods so moist. These cake-like brownies are topped with an incredibly easy frosting made with gluten-free and dairy-free chocolate chips and creamy peanut butter.

A closeup of zucchini brownies made with a gluten-free & dairy-free recipe.

Ingredients for Gluten-Free & Dairy-Free Zucchini Brownies:

  • Gluten-Free Flour: My favorite gluten-free & dairy-free flour blends to use are Better Batter and Pamela’s Artisan Blend. I’ve been using them both with great results. If you use another gluten-free flour blend be sure that it contains xanthan gum. If not add 1/2 teaspoon xanthan gum per cup of flour.
  • Dairy-Free Butter: Use Smart Balance or Earth Balance. To soften sit it out on the countertop for about 10 minutes.
  • Zucchini: You’ll need 2-3 small zucchinis or 2 medium zucchinis to have enough for 2 cups of shredded zucchini. Any leftover shredded zucchini can be stored in the refrigerator or frozen in a freezer bag.
  • Chocolate Chips: Enjoy Life and Toll House Allergen Friendly both have gluten-free and dairy-free chocolate chip morsels.
  • Peanut Butter: Use your favorite gluten-free peanut butter.

How to Make Gluten-Free Zucchini Brownies

Steps of creaming butter and sugar together.

Preheat oven to 350°. In a medium-sized bowl mix together the gluten-free flour mix, cocoa, baking soda, and salt and set aside.

Mix together the almond milk and apple cider vinegar and set aside.

In a large bowl use a hand mixer or stand mixer cream together the softened dairy-free buttery spread and the sugar until light and fluffy. Add one egg at a time and mix well after each one.

Mix in the almond milk mixture and vanilla. Next, blend in half the flour mixture. Add the remaining flour and blend until smooth.

Mixing in shredded zucchini into chocolate brownies

Add in the shredded zucchini and mix until combined. Pour into a greased 9×13 inch baking pan and bake for 38-40 minutes. Use a toothpick to stick in the center of the cake to test if it’s done. If the toothpick comes out clean the brownies are done.

Making easy peanut butter and chocolate icing

After the brownies are finished baking, melt the peanut butter and the dairy-free chocolate chips in a small saucepan over low heat. Stirring constantly until completely melted and combined. Immediately pour over the warm brownies and then spread evenly with a spatula.

A finished pan of gluten-free and dairy-free chocolate zucchini brownies.

Let cool for a couple of hours until frosting is set before serving. However, these brownies can be served while warm but will be a bit messy.

How to Shred Zucchini:

  • Wash and dry the zucchini.
  • There is no need to peel them, but if there is a bad spot on the skin you can cut that section off.
  • Cut the ends off.
  • If the zucchini are medium to large cut them in half longwise and then cut each of those in half longwise as well. Then cut out the strip of seeds from each piece and discard the seeds. Small zucchinis don’t have very big seeds in them so there is no need to deseed them.
  • Cut the zucchini in half.
  • Shred the zucchini with a food processor or a cheese grater.
A closeup of a gluten-free zucchini brownie with chocolate peanut butter frosting.

More Gluten-Free & Dairy-Free Desserts You’ll Love:

Chocolate Pudding Cake
Blueberry Coffee Cake with Streusel Topping
Honey Bun Cake
Chocolate Brownies
Lemon Brownies

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A yummy zucchini brownie made with a gluten-free and dairy-free recipe.

Gluten-Free Zucchini Brownies with Chocolate Frosting

  • Author: MamaShire
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 18 servings
  • Category: Dessert
  • Method: Oven
  • Diet: Gluten Free

Description

Deliciously moist gluten-free zucchini brownies with peanut butter and chocolate frosting. 


Ingredients

2  1/2 cups gluten-free flour mix*
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup dairy-free buttery spread, softened**
1  1/2 cups sugar
2 eggs, room temperature
1/2 cup almond milk
1 tablespoon apple cider vinegar
1 teaspoon vanilla
2 cups shredded zucchini

Frosting:
2/3 cup gluten-free & dairy-free chocolate chips
1/2 cup gluten-free creamy peanut butter


Instructions

Preheat oven to 350°. In a medium-sized bowl mix together the gluten-free flour mix, cocoa, baking soda, and salt and set aside.

Mix together the almond milk and apple cider vinegar and set aside.

In a large bowl use a hand mixer or stand mixer cream together the softened dairy-free buttery spread and the sugar until light and fluffy. Add one egg at a time and mix well after each one.

Mix in the almond milk mixture and vanilla. Next, blend in half the flour mixture. Add the remaining flour and blend until smooth.

Add in the shredded zucchini and mix until combined. Pour into a greased 9×13 inch baking pan and bake for 38-40 minutes. Use a toothpick to stick in the center of the cake to test if it’s done. If it’s clean the brownies are done.

Frosting:
After the brownies are finished baking, melt the peanut butter and the dairy-free chocolate chips in a small saucepan over low heat. Stirring constantly until completely melted and combined. Immediately pour over the warm brownies and then spread evenly with a spatula.

Serve:
Let cool for a couple of hours until frosting is set before serving. However, these brownies can be served while warm but will be a bit messy.

 

 


Notes

*Gluten-Free Flour: My favorite gluten-free & dairy-free flour blends to use are Better Batter and Pamela’s Artisan Blend. I’ve been using them both with great results and they are both a 1-1 substitute. If you use another gluten-free flour blend be sure that it contains xanthan gum. If not add 1/2 teaspoon xanthan gum per cup of flour.

**Dairy-Free Butter: Use Smart Balance or Earth Balance. Simply sit it out on the countertop for about 10 minutes to soften at room temperature.

Zucchini: You’ll need 2-3 small zucchinis or 2 medium zucchinis to have enough for 2 cups of shredded zucchini. Any leftover shredded zucchini can be stored in the refrigerator or frozen in a freezer bag.

***Frosting:
Chocolate Chips: Enjoy Life and Toll House Allergen Friendly both have gluten-free and dairy-free chocolate chip morsels.
Peanut Butter: Use your favorite gluten-free peanut butter. I used Natural Creamy Jif.

Keywords: gluten-free desserts, gluten-free dairy-free recipes, dairy free desserts, zucchini brownies, zucchini desserts

A graphic that shows two pictures of chocolate zucchini brownies.

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