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Zucchini brownies with raspberries on top

Sugar-free Gluten-free Zucchini Brownies

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  • Author:
  • Prep Time: 30 minutes
  • Additional Time: 0 hours
  • Cook Time: 30 minutes
  • Total Time: 1 hours
  • Yield: 12 portions 1x


These easy, gluten-free zucchini brownies are sweetened just with dark chocolate, xylitol, and for icing 85% cocoa dark chocolate.


Units Scale


  1. Shred the zucchini into very small pieces (I was lazy to do it manually, so I used a juicer) and I mixed together shreds and the juice).
  2. Melt chocolate in a water bath.
  3. Cool it down a little.
  4. Take 2 bowls and divide egg whites and yolks.
  5. To egg yolks add cocoa powder, potato flour, sweetener, shredded zucchini, vanilla essence, and melted chocolate.
  6. Stir well. Whisk the egg whites and add them slowly to the other ingredients.
  7. Preheat the oven to 180C (356F) and cover the baking tray (I used 22 cm / 8.6 inches diameter) with baking paper unless you have a silicone tray.
  8. Fill the baking tray with the cake dough and bake for 30 min.
  9. Get out the cake from the oven and let it cool down.
  10. In the meantime prepare the icing.
  11. Melt the 60 gr of dark chocolate (85% cocoa) in the water bath.
  12. When all is melted slowly pour 60 gr of coconut milk and stir well.
  13. Pour the icing on the cake. Cool down.
  14. I divided my cake into 12 portions and served it with raspberries to heat up to room temperature.


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