Gluten-Free Double Chocolate Zucchini Brownies
Recipe GLPR6ad4651fe3a260
Rich and fudgy brownies made with shredded zucchini, creamy cashew butter, and double doses of chocolate. These naturally gluten-free and dairy-free treats are perfectly moist and indulgent, ideal for chocolate lovers seeking a wholesome dessert.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 teaspoon baking soda
1 jar (12 ounces) creamy cashew butter
1 cup chocolate chips
2 tablespoons unsweetened cocoa powder
1 large egg
1/4 cup honey
1 tablespoon pure vanilla extract
2 cups shredded zucchini
Directions
Preheat your oven to 350°F. Line a 9-by-9-inch brownie pan with parchment paper, allowing the edges to hang over the sides for easy removal later.
In a large mixing bowl, combine the shredded zucchini, cashew butter, honey, and egg. Beat on medium speed for approximately 30 seconds until the mixture is smooth and well blended.
Add the baking soda, cocoa powder, and vanilla extract to the bowl. Continue beating until all dry ingredients are fully incorporated and no streaks of cocoa remain.
Using a spatula or wooden spoon, gently fold the chocolate chips into the batter until evenly distributed throughout.
Pour the batter into the prepared brownie pan, spreading it evenly with a spatula.
Bake for 40 to 45 minutes, until a toothpick or cake tester inserted in the center comes out clean or with just a few moist crumbs.
Remove the pan from the oven and place it on a wire cooling rack. Allow the brownies to cool completely in the pan for at least 30 minutes before cutting.
Once cooled, use the parchment paper overhang to lift the brownie block from the pan. Cut into 9 equal squares using a sharp knife, wiping the blade between cuts for clean edges.
Serve at room temperature or slightly warmed. Store any leftover brownies in an airtight container at room temperature for up to 3 days.
