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IN, United States
I love the Lord and my big crazy family. My husband and I have been together for 41 years. I am a mother of two grown children and a grandmother to four biological grandchildren and six others. I own and operate my own home care business primarily for the elderly. Many sites have been sold or did upgrades which messed up back links, if you find a broken link let me know and I will fix it.I have written online articles for Bubblews, Seekyt, TopicSpotter and Triond. You may still find some of my articles on Ehow/Demand Studio.

Thursday, July 21, 2016

Gluten-Free Zucchini Brownies

Gluten-Free Zucchini Brownies
Baking gluten-free was once something I only did for my sisters and nieces, however, after seeing an herbalist to help get healthier I was placed on a no peanut, wheat, rye, barley oat and corn diet. 
I am actually finding the no corn part to be the hardest as it is in everything, however, this recipe for gluten-free zucchini brownies is delicious and fits the bill.

 

 

 

Ingredients for the Zucchini Brownies:

  • ½  cup cocoa powder
  • 1 ½  teaspoons baking soda
  • 1 teaspoon Himalayan salt
  • ½  cup coconut oil/olive oil/soybean oil; your choice
  • 1 ½  cups sugar
  • 2 teaspoons real vanilla
  • 2 cups garden fresh zucchini; shredded 
  • 2 cups all-purpose gluten-free flour; I prefer Bob Red Mills all-purpose gluten-free flour
  • 3-5 tablespoons water; only if needed
  • 1/2 cup chopped walnuts; optional

     

    Ingredients for the chocolate frosting:

  • 3 tablespoons cocoa powder
  • ¼  cup butter; melted
  • 2 cups powdered sugar
  • ¼  cup almond or cashew milk
  • 1 tablespoon vanilla extract
  • Pinch of salt

Instructions to make the Zucchini Brownie:


  1. Preheat your oven to 350 Degrees Fahrenheit. Using a 9-inch x13-inch glass baking pan and spray it with cooking spray.
  2. In your mixing bowl, (I do not believe in using more than one bowl); therefore, add the ingredients in the order listed adding the water last to make a thicker batter. The water you use is determined by the moisture in your zucchini.  Do not add too much water or it will be more like cake than a brownie. ***I made the Gluten-Free Zucchini Brownies without any added water.
  3. Spread the batter into the prepared pan and bake 25-30 minutes until the brownies spring back when gently touched or a toothpick inserted into the center comes out clean.
  4. While the brownie is baking, whip up the frosting. Spread the frosting on the brownies after they have cooled a little. I prefer to frost the brownies while slightly warm; however, you can do as you like and wait until they are completely cooled.
  5. Cut into squares and watch the Gluten-Free zucchini brownies disappear.

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