Fudgy Gluten Free Zucchini Brownies
These chocolatey brownies are so rich and fudgy that nobody will guess they are packed with healthy zucchini.
dailyrecipesbook.comThere is something truly magical about adding zucchini to brownie batter. It keeps everything perfectly moist without needing extra oil or butter, and it is a wonderful way to use up those extra garden vegetables during the summer months.
My family absolutely loves how fudgy these turn out. If you want a little extra sparkle, make sure to sprinkle a pinch of flaky sea salt over the top right when they come out of the oven.
Ingredients
- 2 cups shredded zucchini, squeezed dry
- 1/2 cup pure maple syrup
- 1/2 cup coconut sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup cocoa powder
- 1 1/2 cups gluten free all purpose flour blend
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup dark chocolate chips
Instructions
- 1
Preheat your oven to 350 degrees Fahrenheit and grease an 8 by 8 inch baking pan.
- 2
In a large bowl, whisk together the maple syrup, coconut sugar, eggs, and vanilla extract until smooth.
- 3
Stir in the shredded zucchini until well combined.
- 4
Add the cocoa powder, gluten free flour, baking soda, and salt to the bowl. Mix until just combined.
- 5
Fold in the chocolate chips and pour the batter into your prepared pan.
- 6
Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out mostly clean.
- 7
Let the brownies cool completely in the pan before slicing them into squares.
๐ก Tips
Store these in an airtight container in the fridge for up to five days to keep them extra fudgy. You can also freeze individual brownies for an easy snack later on. Serve them slightly warm with a scoop of vanilla ice cream for a delicious treat.
Made this recipe? Let us know how it went.
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