Gluten Free Courgette Brownies

Everyone loves a brownie and creating a delicious and guilt-free brownie can be a challenge! These courgette brownies are squidgy and yummy. They are gluten-free and free-from cane sugar. They even have a hidden grated courgette in them, which make them lovely, moist and chewy. A great choice for those with fussy eaters who point-blank refuse to eat their vegetables. My youngest is not that keen on courgette, but wolfed down these brownies and had no idea that the courgette was hiding inside.

We use coconut palm sugar as it is a low GI sugar option and is also full of minerals that help to build strong bones and muscles. It makes these courgette brownies sweet, but not too sweet with slight treacle undertones.

These courgette brownies freeze well and taste yummy eaten straight out of the freezer so perfect for an instant summer choccie fix. Or you can pull a few out before heading out on the school run and they will be soft and defrosted by the time you arrive at the school gates.

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Gluten Free Courgette Brownies

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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Lunch Boxes & Picnics, Snacks & Treats
Servings 16 people
Suitable for Special Diet (or adaptable) Gluten-free, Nut-free, Vegetarian



  • Melt the butter and dark chocolate gently in a saucepan.
  • Blend up the coconut palm sugar, and eggs with an electric whisk for a couple of minutes whilst the chocolate and butter are melting. Combine together.
  • Grate the courgette using a very fine grater or microplane and blend in with the rest of the mixture.
  • Add in the flour and gently fold all the ingredients together.
  • Line a baking tin with parchment paper and pour in the brownie mixture.
  • Cook in an 180 degree oven for 20 minutes. Cooking time may take longer if you are using a smaller baking tin as teh borwnies will be deeper.
  • Cool slightly and then cut into small squares.


If you don’t have any coconut palm sugar then use light Muscovado sugar instead. You can use dairy-free sunflower spread instead of butter to make these dairy-free as well as gluten-free.
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