Gluten Free Zucchini Brownies: Chocolate Almond Butter Frosting

Gluten Free Zucchini Brownie with Chocolate Almond Butter Frosting

Zucchini is one of the vegetables we grow in abundance in our garden. It is can be used in so many ways. 

We like zucchini as a main meal, grilled, zucchini pizza crust, zucchini lasagna noodles and obviously as great desserts like brownies or bread.

This special gluten free zucchini brownie was made for my husbands 65th birthday. He loves chocolate and I have to eat gluten free. Combining the love of both, so we both could enjoy it, only makes sense and he doesn't mind. For an extra chocolate birthday treat, I added dark chocolate chips in the brownie mix.

Gluten free is not sugar free, however, I tried to reduce the sugar and use healthy ingredients.

Ingredients for the Gluten Free Zucchini Brownies:                  

• ½  cup cacao powder
• 1 ½  teaspoons baking soda
• 1 teaspoon Himalayan salt
• ½  cup olive or coconut oil
• 1  cup coconut sugar
• 1/2 cup stevia in the raw or keto friendly erythritol
• 2 teaspoons gluten free vanilla extract
• 2 cups zucchini; shredded fresh or frozen
• 2 cups all-purpose gluten free flour; I like Bob Red Mills
• 3-5 tablespoons water;  as needed
• 1 cup dark chocolate chips ; optional

 

Ingredients for the chocolate almond butter frosting: 

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

***I found the frosting to be enough for 2 or 3 brownies so you can reduce or store the frosting for later

Instructions to make the Gluten Free Zucchini Brownie:

1. Preheat your oven to 350 Degrees Fahrenheit. Using a 9-inch x13-inch glass baking pan or a spring form 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 chocolate almond butter  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.

Gluten-Free Sweet Yellow Squash Custard

This summer after having an abundance of zucchini and

yellow squash; and using them in every conceivable way. I looked in my moms recipe box and found my aunt's zucchini pie recipe and adapted it to make Gluten-Free Sweet Yellow Squash Custard.

Eating gluten-free can be a tad challenging but not impossible. I hadn't found a gluten-free pie crust and I really did not need any extra calories, therefore, I decided baking it in glass baking dish was a much better idea.

Using Blue Diamond vanilla almond cashew milk instead of vanilla extract and Mil-not was another change. If I were making it for my niece I would have used coconut oil instead of butter too. Do not be afraid to play with recipes.

Ingredients for Gluten-Free Sweet Yellow Squash Custard

• 2 Cups yellow squash; cooked peeling seeds and all
• 1 1/2-2 Cups Sugar
• 2 Eggs
• 2 Cups vanilla almond cashew milk
• 4 tbsp Tapioca flour
• 3 tbsp butter or coconut oil  

Instructions on making Gluten-Free Sweet Yellow Squash Custard

1. After cooking the squash, drain the excess water, and pour it in a blender. Mix it until a nice smooth consistency. 
2. Add the rest of the ingredients and continue to blend it all together.
3. Pour into a 9-in X 13-in baking dish and sprinkle with cinnamon.
4. Bake at 450 degrees for 10 minutes, reduce the temperature to 350 degrees and bake for an additional 20 minutes or until the center is done and does not jiggle. 

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.

Sister Six Vacation: Camping Together since 1981

What we looked like in 1981

The last few days I have been picking garden vegetables and fruit as well as baking Gluten Free Zucchini Brownies, regular Zucchini Brownies and High Gluten White Bread.

Camping 2013

Yesterday I made a big pot of chili, actually a big pressure cooker full, for the hubby and I to eat as well as take with me on vacation with the sisters. Oh and yeah, I did not forget to make it gluten free as well as make gluten free corn bread to go with it.

No vacation, especially if you are going with your sisters, would be complete without homemade salsa and chips and or homemade guacamole. Needless-to-say I have planned, made, and packed a lot of food for our 5 day away from home.

What we look like in 2014

 
The local Indiana weatherman is predicting cooler fall temperatures and chances of rain and thunderstorms, we are praying for sunshine and nice temperatures for the sister six's camping vacation.

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.