Double Chocolate Zucchini Brownies

Double Chocolate Zucchini Brownies.

Gluten free and vegan double chocolate zucchini brownies are a delicious way to use up garden zucchini!

 Course Dessert
 Cuisine Dairy Free, gluten free, vegan.
 Prep Time 10 minutes
 Cook Time 25 minutes
 Total Time 35 minutes
 Servings 12
 Calories 182 kcal
 Author Kelly Roenicke

Ingredients

  • 1/2  cup dairy free dark chocolate chips
  • 5 Tablespoons vegan buttery spread
  • 1/2 cup shredded zucchini drained
  •  teaspoon vanilla extract
  • 3/4 cup organic cane sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 cup gluten free flour blend Blends like King Arthur, Namaste, and Enjoy Life will work well.
  • 1/4 teaspoon salt
  • 1/4 cup water
  • 1/4 cup dairy free chocolate chips optional for topping

Instructions

  1. Preheat the oven to 350 degrees. Line an 8 inch square pan with parchment paper so that it hangs over two sides.

  2. Place the vegan buttery spread and the chocolate chips in a microwave safe bowl and microwave for 60 seconds. Stir until smooth.

  3. Add the sugar, shredded zucchini, and vanilla extract. Stir well.

  4. Add the gluten free flour blend, cocoa powder, salt, and water. Stir until smooth and combined.

  5. Spread the batter in the prepared pan. Sprinkle the 1/4 cup of dairy free chocolate chips on top. Bake at 350 degrees for 25 minutes.

  6. Let the brownies cool for at least one hour before cutting. Enjoy!

    Double chocolate zucchini brownies are a delicious gluten free and vegan dessert, and a great way to use up that garden zucchini!

    If you have a garden, there’s always a point in the summer where you suddenly have wayyyy too many zucchini. You head out to the garden one day, and there’s a couple that are ready, and then a week later, there’s about fifty zucchini that need to be picked.

  7. These double chocolate zucchini brownies work with a variety of gluten free flour blends. However, the texture will vary slightly with different brands. If the batter is too thick, add a bit more water. Different flour blends soak up moisture differently, so if your batter is too thick or dry, just adjust until it looks like brownie batter.I have not tried these with nut flour or coconut flour. They may work with almond flour, but they will be a bit heavier, and you may need to adjust the baking time.

    If you aren’t gluten free, you can use regular flour or whole wheat flour instead – they will still turn out well!

 

 

 

 

 

 

Source:https://theprettybee.com

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