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Fudgy Gluten Free Zucchini Brownies with Almond Butter Swirl

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A quick and easy gluten free brownie recipe featuring moist zucchini and a rich almond butter swirl, perfect for last-minute treats and bake sales.

Ingredients

Scale
  • 1 ½ cups (150g) almond flour
  • ¼ cup (25g) unsweetened cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 large eggs, room temperature
  • ½ cup (100g) coconut sugar or brown sugar
  • ½ cup (120ml) melted coconut oil or unsalted butter
  • 1 teaspoon vanilla extract
  • 1 cup (about 120g) grated zucchini, squeezed dry
  • ½ cup (130g) almond butter, natural and creamy
  • 2 tablespoons maple syrup or honey
  • 1–2 tablespoons almond milk or water (to thin almond butter if needed)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch (20×20 cm) baking pan with parchment paper or lightly grease it.
  2. Grate about 1 cup (120g) of zucchini using a box grater or food processor. Place the shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible.
  3. In a medium bowl, whisk together almond flour, cocoa powder, baking powder, and salt until evenly combined.
  4. In a separate bowl, beat eggs with coconut sugar until smooth. Add melted coconut oil and vanilla extract, stirring until well blended.
  5. Pour the wet mixture into the dry ingredients and gently fold using a spatula until combined.
  6. Carefully fold in the grated zucchini, ensuring it is evenly distributed but not mashed.
  7. In a small bowl, mix almond butter with maple syrup. Add almond milk if the mixture is too thick to drizzle.
  8. Spread the brownie batter evenly into the prepared pan. Drop spoonfuls of the almond butter mixture on top and use a knife or skewer to swirl it through the batter.
  9. Bake for 25-30 minutes. Check doneness by inserting a toothpick near the center; it should come out with a few moist crumbs but not wet batter.
  10. Let the brownies cool completely in the pan on a wire rack before slicing.

Notes

Squeezing out zucchini moisture is crucial to avoid soggy brownies. Use a flexible but sturdy spatula to fold in zucchini without mashing. If almond butter swirl sinks, chill it briefly before swirling or add more almond flour to the batter. Start checking brownies at 25 minutes to avoid overbaking. For vegan version, substitute eggs with flax eggs and use plant-based butter or coconut oil.

Nutrition

Keywords: gluten free brownies, zucchini brownies, almond butter swirl, fudgy brownies, healthy dessert, quick dessert, dairy free option

Find it online: https://merrymorsel.com/fudgy-gluten-free-zucchini-brownies-with-almond-butter-swirl-easy-recipe/