Zucchini Brownies (Gluten Free, Dairy Free)
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!
Servings: 20
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.