Description
These Gluten Free Zucchini Brownies are a deliciously fudgy, moist treat made without traditional flour. Utilizing almond butter and grated zucchini, they offer a rich, chocolatey flavor with a nutrient-rich base, perfect for those seeking a gluten-free dessert option that doesn’t compromise on taste or texture.
Ingredients
Scale
Wet Ingredients
- 1 cup almond butter
- 1/4 cup pure maple syrup
- 2/3 cup coconut sugar or brown sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
Dry Ingredients
- 1/3 cup + 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Additional Ingredients
- 1 1/2 cups finely grated zucchini, undrained (about 1 medium zucchini)
- 3/4 cup semi-sweet chocolate chips, divided
Instructions
- Prepare the zucchini: Finely grate your zucchini using the small holes of a box grater without squeezing out the moisture. If your zucchini has large seeds, remove them for a smoother texture.
- Mix wet ingredients: Preheat the oven to 350°F. In a large mixing bowl, whisk together almond butter, pure maple syrup, coconut sugar, eggs, and vanilla extract until smooth, forming the nutrient-rich base for the brownies.
- Add dry ingredients: Stir in the unsweetened cocoa powder, baking powder, and salt until fully combined with no dry streaks. Sifting the cocoa powder beforehand can help avoid lumps.
- Fold in zucchini: Gently mix the grated zucchini into the batter until evenly distributed, which adds moisture and helps achieve the fudgy texture.
- Bake: Pour the batter into a lined 8×8 inch baking pan and spread evenly. Sprinkle about 1/2 cup of the chocolate chips on top. Bake for 25-28 minutes until edges are set but the center is slightly underdone, confirmed by a toothpick having some moist crumbs.
- Cool and serve: Let the brownies cool completely in the pan before cutting to allow moisture to integrate fully and chocolate chips to solidify, enhancing flavor and texture.
Notes
- Do not squeeze the moisture out of the grated zucchini; it helps achieve a fudgy texture.
- Removing large seeds from zucchini improves brownie texture.
- Sifting cocoa powder can prevent lumps in the batter.
- The brownies should be slightly underbaked to avoid dryness once cooled.
- Allow brownies to cool completely before cutting for best texture and flavor.
