Gluten-Free Chocolate Chip Zucchini Brownies Recipe

By awright0511

Ingredients

• 1 cup almond meal or hazelnut meal
• 1 cup organic light brown sugar
• 3/4 cup brown rice flour or sorghum flour
• 1/2 cup unsweetened organic cocoa powder
• 1 teaspoon xanthan gum (or use guar gum)
• 1/2 teaspoon baking powder
• 3/4 teaspoon fine sea salt
• 2 organic free-range eggs, beaten
• 1/4 cup organic coconut oil
• 1 tablespoon bourbon vanilla extract
• 1 cup packed shredded zucchini, patted dry
• 3/4 cup vegan dark chocolate chips

Preparation

Step 1

Preheat the oven to 350 degrees F. Line the bottom of a 9-inch square baking pan with a piece of parchment paper.

In a large mixing bowl, whisk together the almond meal, brown sugar, brown rice flour, cocoa powder, xanthan gum, baking powder, and salt.

Add in the eggs, coconut oil, and vanilla extract. Beat till smooth. Add in the shredded zucchini, dark chocolate chips (and chopped nuts, if adding).

Stir well to combine.

Using a flexible spatula-spoon scrape the brownie batter into the baking pan and spread it evenly.

Bake in the center of a preheated oven for 23 to 25 minutes until firm and set in the center. Do not over-bake if you like your brownies fudgy.

Cool the pan on a wire rack until it is cool enough to handle. Using a thin knife loosen the edges of the brownies from the sides of the pan and carefully remove the baked brownies to a wire rack to continue to cool.

Melty chocolate heaven, served warm from the oven.

Wrap and freeze leftover squares to preserve texture. Lovely chilled.

Cook time: 25 minutes

Yield: Makes 9 large brownies or 12 medium brownies