Description
These fudgy gluten-free zucchini brownies are a deliciously moist and rich treat, perfect for those avoiding gluten. Made with almond flour and dark chocolate chips, they balance healthy ingredients with indulgent flavors, featuring the subtle moisture and nutrition of grated zucchini. They bake to a tender texture with a deep chocolate taste, ideal for dessert or snack time.
Ingredients
Scale
Dry Ingredients
- 1 cup finely grated zucchini
- 1/2 cup almond flour
- 1/4 cup cocoa powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup granulated sugar
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 2 large eggs
Add-ins
- 1/2 cup dark chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the finely grated zucchini, almond flour, cocoa powder, baking soda, and salt. Stir thoroughly to ensure the ingredients are evenly mixed.
- Combine Wet Ingredients: In a separate bowl, whisk together the granulated sugar, melted coconut oil, and vanilla extract until well combined and smooth.
- Add Eggs: Stir in the eggs to the wet mixture, mixing until you achieve a smooth consistency without lumps.
- Combine Wet and Dry: Gradually add the wet ingredients into the dry zucchini mixture. Mix gently until just combined to avoid overmixing.
- Fold in Chocolate Chips: Fold the dark chocolate chips into the batter evenly to disperse them throughout.
- Prepare for Baking: Pour the batter into the prepared baking pan and use a spatula to spread it evenly across the pan’s surface.
- Bake: Place in the preheated oven and bake for 25 to 30 minutes. Test doneness by inserting a toothpick into the center; it should come out with a few moist crumbs but not wet batter.
- Cool and Serve: Remove the pan from the oven and allow the brownies to cool completely on a wire rack. Once cooled, cut into squares and serve.
Notes
- Ensure the zucchini is finely grated and squeezed lightly if it seems very watery to prevent excess moisture.
- You can substitute coconut oil with melted butter for a different flavor but note it will affect the dairy content.
- For a less sweet option, reduce the sugar slightly or use a sugar substitute suited for baking.
- These brownies store well in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Freezing brownies after cutting into squares extends their shelf life up to 3 months.
