Gluten Free Zucchini Brownies

Name: Gluten Free Zucchini Brownies
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 36
Cuisine: Dessert
Ingredients: 2 oz. unsweetened chocolate (non-dairy = two 100% cacao/chocolate baking squares); ½ cup chocolate chips (dairy or non-dairy, e.g. Enjoy Life®); 8 Tbs. butter (or non-dairy alternative, e.g. Earth Balance® Buttery Sticks) or coconut oil; 2 cups coarsely shredded zucchini (do not press); 1 cup granulated cane sugar; 2 tsp. pure vanilla extract; 2 large eggs or subsitute; 2 cups gfJules™ All-Purpose Gluten-Free Flour (270 grams); 1 ½ tsp. baking soda; 1 tsp. baking powder; ½ tsp. salt

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Before you write off gluten free zucchini brownies as too unusual to try, start drooling over these pictures. Seriously, even my teenage son and his green-vegetable-hating friends got over their phobia to give these a try, and they were sure happy they did!

Rich chocolate, moist brownies … mmmm ….. close your eyes and enjoy. No one has to know there’s anything green about these at all.

Ok so why gluten free zucchini brownies?

Well, it’s getting on into late summer, and raise your hand if you have one or two or … twelve too many zucchini in your kitchen.

I’ve been roasting them, baking them into bread, dipping slices into hummus, making them into noodles … but a reader reminded me of my gluten free Chocolate Zucchini Cake the other day and I thought that was so darned good (have you tried it yet?) I thought, why not make gluten free Zucchini Brownies too?

Since we’ve already established that chocolate and zucchini are a match made in culinary heaven, we should definitely push the brownie envelope too. I think you’ll agree it’s well worth pushing.

I think you’ll agree that these brownies are unique enough to intrigue and too good to resist. PLUS, you can get rid of a few of those extra zucchini laying around your kitchen. So what’s not to love?

And did I mention BROWNIES?

So let’s review the steps really quickly, as this is one of those basic one-bowl recipes you’re going to love, but it’s unorthodox in that you basically make it on the stove, not in your mixer.

First, melt the chocolate and butter (or vegan butter) in a double boiler. It’s ok if you don’t have one — I don’t either! See what I do to improvise below; it works great!

Next, you stir in the shredded zucchini, gfJules Gluten Free Flour and remaining ingredients:

and stir until the batter is fully integrated:

Then bake in a parchment or foil lined pan for easy removal and cleaning or in a brownie bar pan for individual brownies and then the tough part: the waiting!

I know you’re going to love this recipe, so what are you waiting for?

Gluten Free Zucchini Brownies

Yield: 36 brownies, depending on size

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Before you write off gluten free zucchini brownies, drool over these pictures. Whether you think you like zucchini or not, you've never had it like this!

Ingredients

2 oz. unsweetened chocolate (non-dairy = two 100% cacao/chocolate baking squares)
½ cup chocolate chips (dairy or non-dairy, e.g. Enjoy Life®)
8 Tbs. butter (or non-dairy alternative, e.g. Earth Balance® Buttery Sticks) or coconut oil
2 cups coarsely shredded zucchini (do not press)
1 cup granulated cane sugar
2 tsp. pure vanilla extract
2 large eggs or subsitute
2 cups gfJules™ All-Purpose Gluten-Free Flour (270 grams)
1 ½ tsp. baking soda
1 tsp. baking powder
½ tsp. salt

Instructions

Preheat oven to 325ºF (static) or 300ºF (convection).

Arrange a sheet of parchment paper or aluminum foil in an 9 x 13-inch baking pan, pressing to cover the bottom and up the sides. If using aluminum foil, lightly spray with cooking oil. This step will make it easier to remove the brownies from the pan by pulling up on the paper or foil and leaving behind a clean pan. Alternatively, lightly butter or oil brownie bar pans.

Wash, then shred one large or two small- to medium-sized zucchini using a box grater or food processor with fine shredding plate. Measure 2 cups and set aside; do not press.

Prepare a double boiler or a medium-size pan filled with 1 inch of water, with a slightly smaller pan sitting on top of the pan with water. Boil the water in the bottom pan, then cut the heat back to low-medium and add the chocolates and butter to the top pan over the simmering water. Stir with a spatula or wooden spoon while melting, then remove from heat once completely smooth and melted.

Whisk in sugar, vanilla and eggs. Stir shredded zucchini into the chocolate-sugar mixture until fully mixed.

In a separate bowl, whisk to combine the gfJules Flour, baking soda, baking powder and salt. Stir into the the melted chocolate-sugar pot with a large fork or spoon. All of the dry ingredients should be fully integrated before transferring to the pan.

Pour the batter into the prepared pan and bake for 25-30 minutes; 15 minutes for brownie bar pans, or until a toothpick inserted in center comes out clean or with only a few wet crumbs. The brownies should be firm to the touch, as well.

Cool brownies in the pan on a wire rack for 5 minutes. Lift the brownies from the pan by pulling up on the paper or foil. Completely cool brownies on a wire rack. Cut into squares with a clean plastic knife or a large pizza wheel, and serve.

Yield: approximately 36 brownies or 24 brownie bars.

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gfJules All Purpose Gluten Free Flour

Nutrition Information

Yield 36 Serving Size 1
Amount Per Serving Calories 77Total Fat 5gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 1gCholesterol 10mgSodium 103mgCarbohydrates 8gFiber 1gSugar 7gProtein 1g

Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information will differ depending on the exact ingredients and brands that you choose to use to make this recipe.