These decadent zucchini brownies are so soft and chocolatey, you'd never guess that they're allergy-friendly! Made without gluten, dairy, corn, soy, or eggs, these fudgy brownies are a treat anyone can enjoy!
Soft, heavenly brownies may not be the first thing you think of, when you're planting zucchini in the spring. But believe me--these brownies right here are enough reason to justify planting a whole row of zucchini, even if you think you hate the stuff.
Personally, I manage to enjoy about half a dozen meals each summer where zucchini plays a supporting role in some sort of savory side dish. Grilled vegetables alongside some tasty shrimp skewers? Cool. A nice cajun-style fry up with zucchini tossed in the mix? Sure.
After that, I'm pretty well done when it comes to summer squash. It's just not my fave.
But when it comes to baking, that's a WHOLE other story.
By the time August comes around, zucchini muffins are holding court on the breakfast table, day after day. Spicy Morning Glory muffins with a mix of shredded carrot and zucchini delight us all, long into the autumn months.
And then there are these brownies. These are the king of all zucchini baked goods, in my opinion. It's worth shredding and freezing more of that crazy green squash than you can ever imaging using, just so you can make these in February.
The great thing about these (aside from the fact that eating vegetables in your dessert feels sneaky and virtuous at the same time) is that they are so darn moist, and you really cannot screw them up. It's almost impossible to get these wrong.
Dark chocolate chips take them to a special level of double-chocolate decadence. Toasted pecans, cacao nibs, or even coconut, all make great add-ins.
I hope you enjoy these as much as we do!
Bon Appétit!
📖 Recipe
Zucchini Brownies (Gluten Free, Dairy Free)
Ingredients
- ½ cup dairy-free shortening (I use Spectrum)
- ½ cup brown sugar
- ½ cup granulated sugar
- ½ cup almond flour (or gluten-free 1-1 flour mix)
- ½ cup brown rice flour (or gluten-free 1-1 flour mix)
- ½ cup cassava flour (or gluten-free 1-1 flour mix)
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 2 cups shredded zucchini (not drained)
- 1 cup dairy-free dark chocolate chips
Instructions
- Pre-heat oven to 325℉.
- Beat together shortening and sugars until light and fluffy.½ cup dairy-free shortening (I use Spectrum), ½ cup granulated sugar, ½ cup brown sugar
- Add all remaining ingredients, and mix well until thoroughly blended.½ cup almond flour, ½ cup brown rice flour, ½ cup cassava flour, ½ teaspoon baking soda, ⅛ teaspoon salt, 2 cups shredded zucchini (not drained), 1 cup dairy-free dark chocolate chips
- Scrape batter into a greased 9x9" pan, smoothing the batter evenly into the corners.
- Bake just until done, about 35 minutes. Brownies are done when center lightly springs back. (If doing a "toothpick test", toothpick will come out clean, or with glossy crumbs, but not uncooked batter.)
- Let cool, and serve.
Anna Chesley
Anna Chesley is a freelance writer living a homestead lifestyle, with a special love for family travel, old books, vintage skills, and seaside living. In addition to founding Salt In My Coffee, she runs the website, New England Family Life, as well as The 1800's Housewife, a website devoted to re-creating authentic 1800's recipes.
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