Having one too many zucchinis in the fridge and no plan to use them I decided to make chocolate zucchini brownies in order to limit food waste. I add everything else into my baking so why not zucchini. The gluten free version was only inspired by my lack of time to replenish my flour choices in the pantry meaning it would take me a further 15 minutes to fetch the ususal flour I would generally use. The result – a wise decision and a gooey chocolatey zucchini brownie
Moist Chocolaty Zucchini Brownies, SO rich and no one will guess they have veggies or that they are Gluten Free.
- 2 cups of Pamela's all-purpose gluten-free flour
- 1½ tsp of baking soda
- 1 tsp of salt
- 1½ of cups of sugar
- ¼ cup of unsweetened applesauce
- ¼ cup of melted coconut oil
- ¼ cup of cocoa powder
- 2 cups of shredded zucchini
- 1 cup of Hersey's semi sweet chocolate chips
- Beat sugar, applesauce, and coconut oil with the KitchenAid electric mixer. Once the mixture is smooth add in the coca powder and mix until combined.
- In a medium bowl place the dry ingredients together - the flour, xanthan gum, baking soda, and salt. Once mixed well add the flour mixture into the beaten applesauce with sugar mixture. Beat for another 1 minute until completely combined.
- Add in the shredded zucchini and stir in the chocolate chips. Mix whole batter on low until combined.
- Place the brownie batter into greased 7x11 pan. Sprinkle an extra 1/2 cup of chocolate chips on top.
- Bake the brownies at 350° for 35-45 minutes, or until brownies are set or until toothpick comes out clean.
- Allow brownies to cool on wire rack.
- Serve at room temp or warm if you want the chocolate melty and gooey approximately 10 minutes after they are cooked and cooled.