A healthy alternative to your favorite dessert.
Yield: 9 brownies, depends on how you cut them!
You will need:
- 2 & 1/4 cups finely shredded zucchini
- 2 cups King Arthur’s Gluten-Free Measure for Measure Flour
- 1 & 1/2 cups of granulated sugar
- 1/2 cup vegetable oil
- 1/2 cup cocoa powder
- 1 & 1/2 teaspoons baking soda
- pinch of salt
- optional: 1 cup dark chocolate chips
Tip: I use the really fine side of a cheese grater to shred a couple medium sized zucchinis. You can shred them right into a measuring cup or a small bowl and then measure every 1/2 zucchini or so. You want very thin shreds, almost like pulp, in order for the shreds to disappear into the chocolatey mix.
Pan Size: I use a 9×9 square pan for this recipe. Using this size makes it easy to cut evenly sized brownies. You can line the pan with parchment paper or butter the pan, both techniques have worked for me!
- Preheat your oven to 350 degrees.
- In one bowl, finely shred zucchini until you have 2 & 1/4 cups. Do not dry the zucchini, you want to keep the water from the zucchini for added moisture. In the same bowl, add in your wet ingredients and mix them with the shredded zucchini.
- In another bowl, mix together your dry ingredients until they are incorporated.
- Add the dry ingredients to the wet ingredients and mix for about a minute or so until all ingredients are incorporated. After the ingredients are well mixed, you can add in the optional chocolate chips.
- Line your pan with non-stick spray, butter, or parchment paper. Spread the batter in the pan evenly. You can add more chocolate chips on top of the batter if needed or desired.
- Bake for 30-45 minutes or until the center is no longer wet. Test with a toothpick in the center, when it comes out clean (or close to clean) the brownies are done!
- Let cool for at least 15 minutes, cut, and enjoy!
My favorite brownie toppings:
- Peanut butter or peanut butter frosting
- Chocolate fudge
- Crushed pretzels
- Flaky salt