Easiest Gluten-Free Zucchini Brownies (No Grating!)

Here's a gluten-free zucchini brownies recipe to check all the essential boxes! A richly chocolate, moist texture, fluffy peanut butter frosting, and effortlessly easy to make with no zucchini prep work required. How can this be? The batter, zucchinis and all, whizzes up in a food processor, or use the alternative by-hand option. Just dump, bake, and immensely enjoy!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 350ºF. Grease a 9X13" pan and set aside.

Step 2

In a food processor place zucchini chunks, melted butter, eggs, and vanilla. Process until smooth. If you are making brownies without a food processor, see the RECIPE NOTES for using grated zucchini.

Step 3

Add the sugar, cocoa powder, baking powder, salt, and flour. Process until just combined. Add chocolate chips and pulse a few times to break up the chips a bit.

Step 4

Pour into the prepared 9X13" pan and bake for 30-35 minutes, or until toothpick inserted in middle comes out without wet batter. Cool completely in pan while making peanut butter frosting.

Step 5

In a medium mixing bowl, use a hand mixer to beat together on LOW SPEED the peanut butter, softened butter, powdered sugar, vanilla, and salt. Once all the ingredients are incorporated, scrape down bowl. Increase speed to HIGH and beat until smooth and fluffy, about 1 minute.

Step 6

Add the milk and mix well. If frosting is too thick, add a splash more of milk until you reach desired consistency. Spread the frosting on the cooled brownies.

Step 7

In a microwave safe bowl place chocolate chips and butter. Melt in microwave for 30-60 seconds, or until the chips and butter are melted. Stir until completely smooth and well combined.

Step 8

Pour glaze over peanut butter frosting and spread with an offset spatula. Chill brownies for 15 minutes to set chocolate glaze before cutting into bars.

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