Gluten Free Zucchini Brownies
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!
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Servings: 36 brownies, depending on size
Calories: 77kcal
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.
Nutrition Facts
Gluten Free Zucchini Brownies
Serving Size
1
Amount per Serving
Calories
77
% Daily Value*
Fat
5
g
8
%
Saturated Fat
4
g
25
%
Polyunsaturated Fat
1
g
Cholesterol
10
mg
3
%
Sodium
103
mg
4
%
Carbohydrates
8
g
3
%
Fiber
1
g
4
%
Sugar
7
g
8
%
Protein
1
g
2
%
* Percent Daily Values are based on a 2000 calorie diet.
** 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 may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.