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Zucchini Brownies (Gluten-Free, Dairy-Free Options) Recipe

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★★★★★

4.9 from 120 reviews

These Zucchini Brownies are a delicious and moist treat that cleverly incorporates grated zucchini for added moisture and nutrition. Perfectly suited for gluten-free and dairy-free diets when using the appropriate substitutions, these rich cocoa brownies are sweetened with coconut sugar and applesauce, providing a healthier twist without sacrificing flavor. Ideal for those seeking a fudgy, chocolatey dessert with a vegetable twist.

Ingredients

Scale

Wet Ingredients

  • 2 large eggs (50 grams each, out of shell)
  • 1 tablespoon vanilla extract
  • 3/4 cup coconut sugar (or unrefined sugar or granulated sugar)
  • 1/4 cup unsweetened applesauce

Dry Ingredients

  • 1 cup gluten-free flour blend (ensure it contains xanthan gum if needed for binding)
  • 1/2 cup Dutch-process cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Additional Ingredients

  • 2 cups zucchini (peeled and grated)
  • 1 cup semi-sweet chocolate chips (for dairy-free, use Enjoy Life Chocolate Chips)
  • 1/2 cup mini chocolate chips (for dairy-free, use Enjoy Life Chocolate Chips) to sprinkle on top

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan or line it with parchment paper to prevent sticking.
  2. Combine Wet Ingredients: In a large bowl, whisk together the eggs, vanilla extract, coconut sugar, and unsweetened applesauce until the mixture is smooth and well combined.
  3. Mix Dry Ingredients: In a separate medium bowl, whisk together the gluten-free flour blend, Dutch-process cocoa powder, baking soda, and salt to evenly distribute the leavening agents and cocoa throughout the flour.
  4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix to keep the brownies tender.
  5. Fold in Zucchini and Chocolate Chips: Gently fold the peeled and grated zucchini and 1 cup of semi-sweet chocolate chips into the batter, ensuring even distribution without overworking the batter.
  6. Transfer to Baking Pan and Add Topping: Pour the batter into the prepared baking pan, spreading it evenly. Sprinkle the 1/2 cup of mini chocolate chips evenly over the top for added texture and chocolate bursts.
  7. Bake: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached but no wet batter, ensuring a fudgy texture.
  8. Cool and Serve: Allow the brownies to cool completely in the pan placed on a wire rack. Once cooled, cut into 16 squares and serve.

Notes

  • Ensure the gluten-free flour blend contains xanthan gum or another binder to help the brownies hold together.
  • For a dairy-free version, use Enjoy Life Chocolate Chips or another dairy-free chocolate chip brand.
  • Do not overmix the batter to avoid dense brownies.
  • Grating zucchini finely and peeling it helps to integrate moisture without adding too much texture.
  • To store, keep brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • You can freeze brownies for up to 3 months; thaw before serving.

Keywords: Zucchini brownies, gluten-free brownies, dairy-free brownies, healthy brownies, chocolate zucchini dessert, gluten-free dessert, vegan option brownies

Find it online: https://lucabites.com/zucchini-brownies-gluten-free-dairy-free-options-recipe/