I love zucchini brownies… love them. So I decided to make them last weekend, but since my roomie is gluten free I was a little adventurous. I started with this recipe is a base and modified it from there. They were delicious and I will definitely be making these brownies again!
Of course, I’m terrible and measuring and writing down my changes, but below is an approximation of what I think will work. When in doubt, add more chocolate chips, right? And serve with a cold scoop of your favorite ice cream.
- 1 cup almond flour
- 1 cup brown rice flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup raw sugar
- 1/2 cup vegetable oil ( I use Smart Balance)
- 1 teaspoons vanilla extract (I use the kind from the Dominican Republic so it is extra strong)
- 2 cups shredded zucchini, squeezed really well to remove moisture
- 3/4 cup water
- 1/2 cup unsweetened applesauce
- 1/2 cup semi-sweet chocolate chips
- Preheat your oven to 375°F and spray an 8" by 8" glass baking dish with nonstick cooking spray. Set aside.
- In a large bowl, combine almond flour, brown rice flour, cocoa powder, baking soda and salt.
- In a separate large bowl, beat together oil, sugar and vanilla. Stir in zucchini, water and applesauce.
- Slowly incorporate dry ingredients to the wet ingredients, stirring until just combined (a few lumps are ok).
- Pour the batter into the prepared baking dish and tap the dish on the counter a few times (not too hard!) and sprinkle the top with chocolate chips.
- Place in the oven and bake 45-55 minutes, or until middle is cooked thoroughly. Remove from oven and allow to cool for ten minutes before serving. Enjoy!