Description
Indulge in these rich, fudgy brownies that sneak in a healthy twist with zucchini! 🍫🥒 Moist, chocolatey, and gluten-free—dessert just got guilt-free.
Ingredients
Dry Ingredients:
- 1 cup gluten-free flour
- ½ cup cocoa powder
- 1 tsp baking powder
- ½ tsp salt
Wet Ingredients:
- 1 medium zucchini, finely shredded
- ½ cup natural sweetener (honey, maple syrup, or coconut sugar)
- ÂĽ cup coconut oil, melted
- 2 large eggs (or flaxseed mixture for vegan option)
- 1 tsp vanilla extract
Optional Add-ins:
- ½ cup dark chocolate chips
- ½ cup chopped nuts (walnuts or pecans)
Instructions
Prepare the Zucchini:
- Preheat your oven to 350°F (175°C).
- Finely shred the zucchini using a grater. If the zucchini is particularly watery, gently squeeze out excess moisture using a clean kitchen towel.
Mix Dry Ingredients:
- In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking powder, and salt until well combined. Set aside.
Combine Wet Ingredients:
- In a large bowl, mix the shredded zucchini, natural sweetener, melted coconut oil, eggs (or flaxseed mixture), and vanilla extract until thoroughly combined.
Incorporate Dry into Wet:
- Gradually add the dry ingredient mixture into the wet ingredients, stirring until just combined. Be careful not to overmix.
Fold in Add-ins:
- Gently fold in the dark chocolate chips and chopped nuts if using.
Bake:
- Pour the batter into a greased or parchment-lined 9×9-inch baking pan, spreading it evenly.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Cool and Serve:
- Allow the brownies to cool completely in the pan on a wire rack before cutting into squares. Enjoy!
Notes
Sweetener Options: Feel free to use your preferred natural sweetener. Adjust the quantity to taste, especially if using a sweeter option like honey.
Vegan Adaptation: To make these brownies vegan, replace the eggs with a flaxseed mixture (2 tablespoons ground flaxseed mixed with 6 tablespoons water; let sit for 5 minutes to thicken).
Storage: Store leftover brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They can also be frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 120 kcal
- Sugar: 8g
- Sodium: 95mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg (if using flaxseed mixture)