These brownies are sooo good! They are soft with a fudge like texture. You cannot taste the zucchini, but it keeps them moist allowing you to use a little less fat than in typical brownie recipes. I can assure you these will absolutely fill your chocolate craving!
Prep Time 30 Minutes
Cook Time 25-30 Minutes
Total Time 60 Minutes
Servings 9 Brownies
• 1/3 cup gluten-free all purpose flour
• 1/3 cup oat flour (make sure it is gluten-free if needed)
• 1/3 cup buckwheat flour
• 1 teaspoon baking powder
• 1/3 cup cocoa powder (not dutch processed), sifted
• 1/4 teaspoon salt
• 1 cup grated zucchini, skin on
• 2 tablespoons butter, melted
• 4 tablespoons (1/4 cup) coconut oil, melted and cooled
• 1 egg (at room temperature)
• 1/2 cup honey
• 1 1/2 teaspoons vanilla
• 1/3 cup chocolate chips (I used mini)
• 1/4 chocolate of choice chopped
• 1/2 teaspoon soft coconut oilInstructions
- Preheat oven to 350 degrees.
- Grate zucchini on a box grater until you have a generous 1 cup of grated zucchini. Set in a strainer for 30-60 minutes and allow to drain.
- Melt 2 tablespoons butter and 4 tablespoons coconut oil in a microwave safe container, or in saucepan on stove top. Set aside to cool.
- Combine flours, salt and baking powder in a medium size bowl. Sift in cocoa powder with a fine mesh strainer or sifter. Set aside
- In a large bowl whisk together the melted a cooled butter and coconut oil, egg, honey and vanilla.
- Retrieve your strainer with the grated zucchini. Push the zucchini up against the sides/bottom of strainer with a wooden spoon or spatula to release excess water. DO NOT put in a dish towel and completely ring out the water. You want the zucchini damp (not too wet, but not bone dry).
- Stir zucchini into the bowl with wet ingredients.
- Add dry ingredients to bowl of wet ingredients. Fold the wet and dry ingredients together with a spatula until combined. Stir in 1/3 cup chocolate chips.
- Prepare your 8×8 metal or glass baking pan by oiling the bottom and edges. Next cover with a strip of parchment almost as wide as pan. Make the strip long enough to give you overhang. This will help you lift your brownies out easily when cooled.
- Add your batter and smooth out with spatula until evenly distributed in pan.
- Place into a preheat oven and bake for approximately 20 minutes. Check on them at this point. I always check anything I bake a few minutes before the baking time is over to ensure it is not over baked. The toothpick should come out clean or with a few dried crumbs. I baked mine for 25 minutes. They could take up to 30 minutes depending on your oven.
•If you do not follow a gluten free diet you can absolutely replace the flour above with regular all-purpose flour, white whole wheat flour, or whole wheat pastry flour. Whole wheat pastry flour gives baked goods a wonderful soft and fluffy texture. Also if you are gluten free, feel free to use only gluten-free all purpose for all the flour above. By no means do you have to go out and buy all three flours. I prefer the texture from the three combined. Buckwheat flour is very light and oat flour adds a nice texture and taste to the brownies. You can make your own oat flour by processing old fashioned oats in the food processor for a few minutes.
•You can also replace some of the oil and butter with applesauce or pumpkin. I was a little short on coconut oil once when I made these and replaced a tablespoon with pumpkin – turned out great! You can slightly taste the pumpkin though – FYI.
•Honey can be replaced with maple syrup.