Recipe: Gluten Free Zucchini Brownies

the pure life


I’ve been dedicating some free time to baking once/week and it feels SO good. Sometimes I bake for myself, sometimes for family or for friends, and it puts me in the best mood (plus you get to enjoy a delicious treat when you’re done!). These gluten free zucchini brownies are the easiest and most delicious treat! Brownies are one of my favourite things to healthify and I love sneaking in some zucchini for extra veggie goodness. 

Find more healthy treat recipes here.

These brownies are:

  • packed with healthy fats which are great for brain health and help balance hormones 
  • packed with iron and magnesium from raw cacao powder & cacao nibs, which is the purest form of chocolate
  • sweetened with natural sugars which contain minerals which help to balance blood sugars, unlike refined sugars
  • easy, delicious and healthier than store-bought brownies!

Gluten Free Zucchini Brownies

Servings 8 brownies

  • 1 cup shredded zucchini that’s been squeezed of excess moisture
  • 1 large pasture-raised egg
  • 1/2 cup almond butter (can sub for any nut/seed butter)
  • 1/4 cup pure maple syrup
  • 1/2 cup coconut sugar
  • 2 tsp vanilla extract
  • ½ cup high-quality cacao powder
  • 2 tablespoons almond flour or oat flour
  • 1 tbsp. baking powder
  • ½ teaspoon salt
  • 2 tablespoons room temperature coconut oil
  • 1/4 cup chocolate chips
  • 1 tbsp raw cacao
  • Flaky sea salt, to top
  • Optional: melt dairy free choc chips to drizzle on top


Preheat the oven to 400F. Mix the wet ingredients together until nicely combined. Whisk the egg in. In a separate bowl, mix the dry ingredients together until well combined. Mix the two together until it forms a nice batter and fold in the raw cacao nibs. Pour in an 8×8” pan in parchment paper and bake for about 25 mins – do the toothpick test! Let the brownies cool for 10 mins, add the melted chocolate chips if you wish.