Zucchini Brownies

The perfect summer treat and gluten-free, vegan, refined-sugar free, and nut free!

These are so good…they really don’t need much of an intro. My garden is still overflowing with zucchini and I am not complaining. Zucchini is probably the queen vegetable of summer - so versatile, can be used in savory dishes or sweet, can be the star of the show or supporting cast, works in almost any cuisine. I’ve been using it in a lot of baked goods like zucchini bread, muffins, even baked oatmeal, but nothing beats these brownies. Plus, they meet my tough standards for baked goods - must be gluten-free, nut-free, refined sugar-free, and optionally vegan (we have been avoiding eggs temporarily this summer after getting our MRT food sensitivity tests back).

I’ll be the first to admit I can’t resist a great dessert at a restaurant or specifically, the brownies at Gjusta in LA (IYKYK). But most of the time, I want something sweet and indulgent that doesn’t make me feel like sh*t. So if you’re with me on that…you’re going to love these brownies!

Recipe

Makes ~6-8 brownies

Ingredients:

• 1 cup shredded & well squeezed zucchini (1 medium size)

• 1 flax egg (1 tbsp flaxseed meal + 2.5 tbsp water, let sit for 5-10 min until gelatinous)

• 1/2 cup coconut butter (softened) *can also swap for 1/2 cup creamy tahini

• 1/2 cup coconut milk

• 1/4 cup maple syrup

• 1/4 cup coconut sugar

• 1 tsp vanilla extract

• 1/2 cup cacao powder

• 2 tbsp coconut flour

• 1 tbsp brown rice flour

• 1/2 tsp baking soda

• 1/2 tsp sea salt

• 1/2 cup dark chocolate chips (highly recommend Hu Kitchen Baking Gems)

Instructions:

Preheat oven to 350 degrees Fahrenheit.

Grease an 8 x 8 baking pan and line with parchment paper.

Shred 1 medium sized zucchini and squeeze out as much liquid as possible with a nut milk bag or paper towels.

Prepare the flax egg and let sit for 5-10 minutes.

Place the zucchini in a large bowl along with all other wet ingredients (flax egg, coconut butter/tahini, coconut milk, maple syrup, coconut sugar, and vanilla extract).

In a separate bowl, whisk the dry ingredients (cacao powder, coconut flour, brown rice flour, baking soda, and sea salt) until well combined.

Slowly mix the dry ingredients in with the wet ingredients. Fold in chocolate chips.

Pour batter into the greased baking pan and bake for 35 minutes.

Let cool completely before cutting into it! I know…the wait kills me too!