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 cacao powder
• 1 ½  teaspoons baking soda
• 1 teaspoon Himalayan salt
• ½  cup coconut oil/olive oil; your choice
• 1 ½  cups coconut 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 or coconut oil; 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.

Zucchini Brownies: Fudgy and Gooey Recipe

Zucchini Brownies ready to take to church

It is harvest season once again in Indiana. This year the cucumbers and zucchini are growing in abundance, so much that I have given many away and left wondering what can I make with them?
I have used zucchini’s in salsa, breads, pie and cake in the past; however, this year I wanted something slightly different to share with my family at this year’s family camp.
Not even sure the recipe existed I searched for a zucchini brownie recipe, there were several, however, this moist fudgy and gooey recipe stood out to me.
I am not sure mine is a gooey as the picture from the original recipe I found on crazyforcrust, however, it was delicious and not a bite was left.

Garden Fresh Shredded Zucchini

Ingredients for the Zucchini Brownies:

• ½  cup cocao powder
• 1 ½  teaspoons baking soda
• 1 teaspoon Himalayan salt
• ½  cup Olive or coconut oil
• 1 ½  cups sugar; currently using coconut sugar
• 2 teaspoons vanilla extract
• 2 cups garden fresh zucchini; shredded 
• 2 cups all-purpose or high gluten flour
• 3-5 tablespoons water
• 1/2 cup chopped walnuts; optional

 

Ingredients for the chocolate frosting:

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

 

Instructions to make the Zucchini Brownie:

Hot out of the oven.

1. Preheat your oven to 350 Degrees Fahrenheit. Using a 9-inch x13-inch glass baking pan, line the bottom with parchment paper and if you want you can spray it with cooking spray.
2. Using bread hooks on your mixer is best, as this batter is very thick. 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 thick cookie dough like 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.
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 zucchini brownies disappear.

***I doubled the recipe and spread into 3 aluminum pans, which is easier to give away.

Brownies Frosted with Peppermint Candy Cane Icing

Brownies by themselves are good, however if you like peppermint patties combining the tastes make for an extraordinary treat. Either you can use your favorite brownie recipe or a good box mix; both are quite appropriate. Top it with a candy cane/peppermint flavored butter cream frosting and drizzle it with dark chocolate.

Brownies frosted with candy cane icing is sure to please even the sweetest of sweet tooth’s. 

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