Gluten Free Zucchini Brownies are the ultimate way to use up fresh garden zucchini. (And if it's summertime and you're a gardener, I know you have a lot!)

The shredded zucchini disappears right into the crumb, giving these fudgy brownies an extra gooey, moist texture, while a thick layer of homemade fudge topping takes them over the top. You guys, in this scenario, we're not adding veggies to be healthy, we're adding them for the amazing texture it gives!

Decadent, chocolatey, and guaranteed to cure a sweet tooth, these fudge top brownies are a must-try twist on classic zucchini brownies.

Gluten Free Zucchini Brownies - Fudge Top Brownies

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Tips for the Best Gluten Free Zucchini Brownies:

Pick small to medium zucchini. They have thinner skin, fewer seeds, and blend into the batter more smoothly than large zucchini.
Grate finely. A small grater hole makes the zucchini practically invisible in these fudgy brownies.
Make sure to squeeze out the excess water in the zucchini. These brownies are already super gooey and fudgy, so if you skip this step, they might end up too soft and not set quite right.
Allow the batter to rest for 10 minutes before baking. This helps the flour to absorb the moisture, eliminating grittiness.
Cool completely before frosting. This keeps the fudge topping smooth and prevents it from melting into the brownies.
For neat slices, wipe your knife clean between each cut.
Keep chilled for a slightly firmer texture, and to make them last longer. (Especially if it's super humid.)

Ingredients for Gluten Free Zucchini Brownies:

(Wet Mix)

Shredded zucchini, excess water squeezed out
Unsalted butter
Granulated sugar
Light brown sugar
Egg
Pure vanilla extract

(Dry Mix)

High quality gluten-free all purpose flour containing xanthan gum. I've used Bob's Red Mill GF 1:1 Baking Flour (the blue bag) and King Arthur Measure for Measure. Bob's is my preferred. KA turns out cakier.
Unsweetened cocoa powder
Baking soda
Salt
Semi-sweet chocolate chips, optional. **Omit to cut sugar

For the Fudge Topping:

Semi-sweet chocolate chips
Unsalted butter
Unsweetened cocoa powder
Powdered sugar
Half & half

How to Make Gluten Free Zucchini Brownies:

Preheat the oven to 350°F. Line an 8x8-inch baking dish with parchment paper, or lightly grease with butter or nonstick spray.
Prepare the zucchini: Shred, then squeeze out the excess water.
Mix the wet ingredients: In a medium bowl, combine the zucchini with the remaining wet mix ingredients. Set aside.
Mix the dry ingredients: In a large bowl, whisk together the dry ingredients.
Combine: Add the wet mixture to the dry and stir until just combined.
Add chocolate chips (if using) and gently fold them in.
Bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out mostly clean.
Cool completely before adding the fudge topping.

For the Fudge Topping:

Melt the butter and chocolate chips in the microwave in 20-second intervals, stirring after each, until smooth.
Whisk in the powdered sugar, cocoa powder, and half & half until the mixture is thick and glossy—thicker than regular icing.
Spread quickly over the cooled brownies before it firms up.
Allow to set for at least 30 to 60 minutes, then slice and enjoy.

Equipment

You only need basic tools to make these Gluten Free Zucchini Brownies. I recommend:

An 8x8 baking pan
A stand-mixer, optional
Silicone spatulas
Parchment paper for easier cleanup, and if you want to take absolutely no chances of any sticking.

How to Store Gluten Free Zucchini Brownies:

You can store these fudge top brownies in an airtight container at room temperature for up to three days or chilled in the refrigerator for up to 5 days.

I like storing zucchini brownies in the fridge. The chill makes the texture a little firmer, the flavor even better (in my opinion!), and they keep fresh longer.

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