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Gluten-Free Chocolate Zucchini Walnut Brownies

Recipe by Pamela's Published

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Gluten-free chocolate zucchini brownies with walnuts cut into squares

Zucchini in a brownie does what it does in a quick bread: adds moisture without adding flavor. You cannot taste it and you would not know it was there.

What you get is a brownie that stays moist for days with a crackly top, and walnuts through it for texture.

Made with Pamela's Chocolate Brownie Mix. Recipe and photo by The Novice Chef.

So good, no one will guess they are gluten-free, the way Pamela's has done it since 1988.

Do Not Squeeze the Zucchini

Most zucchini recipes tell you to wring the moisture out. This one does not, and that is deliberate.

The water in the zucchini is doing the work of the liquid you would otherwise add. Squeeze it out and the brownies come out dry.

Grate it on the large holes of a box grater and add it straight in. No peeling needed, since the skin softens completely and disappears into the batter.

A medium zucchini gives you about a cup and a half grated, which is roughly what this needs.

The mix these are built on Pamela's Gluten-Free Chocolate Brownie Mix Just add oil, egg, and water. GFCO-certified.

Why the Cinnamon Is Divided

Half goes in the batter and half goes over the top before baking.

In the batter it works with the chocolate, the way a pinch of cinnamon does in a mole. Over the top it toasts as the brownies bake and you smell it before you taste it.

It is a small thing and it is the reason this recipe is more interesting than a standard brownie.

Made with

Gluten-Free Chocolate Brownie Mix, 16 oz. (opens in a new tab)
$11.49 Rated 4.7 out of 5 from 50 reviews.

Free shipping on orders $39+

Pack Size
View details (opens in a new tab)

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Yield 16
Serving Size 1 brownie

Ingredients

Used in this recipe

Gluten-Free Chocolate Brownie Mix, 16 oz. (opens in a new tab)
$11.49 Rated 4.7 out of 5 from 50 reviews.
Pack Size
View details (opens in a new tab)

Directions

  1. Heat the oven to 350 degrees F and grease an 8x8 pan or line it with parchment.
  2. Grate the zucchini on the large holes of a box grater. Do not squeeze out the moisture, since it is replacing the liquid in the recipe.
  3. Combine the Chocolate Brownie Mix, a quarter teaspoon of the cinnamon, the oil, and the egg in a bowl and stir to combine.
  4. Fold in the grated zucchini and the walnuts. The batter will be thick.
  5. Spread into the pan and sprinkle the remaining quarter teaspoon of cinnamon over the top.
  6. Bake 30 to 35 minutes, until a toothpick inserted in the center comes out with moist crumbs.
  7. Cool completely before cutting.
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Recipe Tips & Notes

Storing and Freezing

Room temperature: up to 4 days in an airtight container. These keep noticeably better than a standard brownie because of the zucchini.

Refrigerator: up to a week.

Freezer: up to 3 months. Cut into squares and wrap individually.

They get moister on the second day, which is unusual for a brownie and worth knowing.

Ways to Change It Up

Pecans instead of walnuts at the same cup.

Leave the nuts out entirely for a nut-free version.

Chocolate chips at a half cup, folded in with the zucchini.

A quarter teaspoon of espresso powder with the cinnamon in the batter.

Double it in a 9x13 pan. Start checking at 28 minutes.

What These Contain

This recipe contains egg and tree nuts.

The walnuts are tree nuts. Leave them out for a nut-free brownie, which changes nothing else about the recipe.

There is no dairy in this recipe, since it uses oil rather than butter.

Everything from Pamela's is certified by the Gluten-Free Certification Organization and made in a certified gluten-free, peanut-free facility.

Recipe FAQs

No. It adds moisture without flavor, the same way it does in a quick bread. The skin softens completely and disappears into the batter, so there is nothing to see either.

Not in this recipe. The water is replacing the liquid you would otherwise add, so squeezing it out gives you dry brownies. Grate it and add it straight in.

About one medium zucchini. There is no need to peel it, since the skin softens completely during baking. Use the large holes of a box grater.

Half goes in the batter, where it works with the chocolate. Half goes over the top before baking, where it toasts and you smell it before you taste it. It is a small step that makes a real difference.

Yes. Leave the walnuts out and change nothing else. The zucchini is doing the moisture work and the nuts are there for texture, so the brownies still hold together perfectly well without them.

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