In the Kitchen with Zucchini, Part 1: Double Chocolate Zucchini Brownies

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You guessed it, this week is all about…Zucchini! 

Zucchini is one of my favorite vegetables and it just so happens that it’s pretty easy to disguise in baked goods. The first recipe I’m sharing is for gluten-free vegan double chocolate zucchini brownies. The recipe was adapted from looking at a plethora of regular, gluten-free, and vegan brownie recipes. I took a pan of these ooey-gooey brownies to a game night with friends who had young children and the kids didn’t even notice the veggies. The zucchini is truly invisible in the end result; it’s a perfect little secret!

The first time I tried this recipe, I didn’t quite cook them long enough, so make sure you let them cook without peeking! Sometimes it’s hard to tell when gluten-free baked goods are done. My advice would be, the moment you think, “if I don’t take these out they will burn,” then you know they are ready.

Also, you can omit or lessen the amount of chocolate chips that are mixed into the brownies depending on how gooey you want your brownies to be. The whole chocolate chips inside the brownies keep them from completely setting up like a regular box mix of brownie batter.

As you scroll through the photos of my no frills baking process, make sure you read through the captions for more information!

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I tried the King Arthur brand for gluten-free flour this time and it worked great! I highly recommend!

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Bob’s Red Mill has some of my favorites for baking. Just make sure that if you use their baking flour, you check for xanthan gum in the ingredients!

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I don’t care for using all coconut oil–the recipes I’ve tried that way have come out tasting too much like coconut for my taste. This was a great solution!

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No food processor = hand grating! A little more elbow grease but it’s just as effective y’all! 

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Instead of “regular” cooking spray, I’ve been trying this out. So far, it has worked very well! Just be careful not to spray too much for baked goods or they will not cook completely on the bottom of the pan. 

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Gluten-Free Vegan Double Chocolate Zucchini Brownies

INGREDIENTS
  • 2 cups good all-purpose gluten-free flour (*check for xanthan gum) 
  • 1 1/2 tsp. baking soda
  • 1 tsp. salt
  • 1 1/2 cups sugar
  • 1/4 cup unsweetened applesauce
  • 1/4 cup canola & coconut oil blend
  • 2 tsp. vanilla extract
  • 1/4 cup cocoa powder
  • 2 cups shredded organic zucchini
  • 1 cup semi-sweet vegan chocolate chips
  • Additional 1/3 cup to 1/2 cup semi-sweet vegan chocolate chips for topping
INSTRUCTIONS
  1. In a medium bowl, whisk together the flour, baking soda, and salt.
  2. Using hand mixer, beat sugar, applesauce, oil, and vanilla extract until combined.
  3. Add flour mixture and continue mixing until mixture resembles wet sand.
  4. Add the shredded zucchini, then the cocoa powder, and mix on low until combined.
  5. Stir in the 1 cup of semi-sweet vegan chocolate chips.
  6. Pour into lightly greased casserole pan.
  7. Sprinkle extra semi-sweet vegan chocolate chips over the top.
  8. Bake at 375° for 30 minutes, or until brownies are 90% set.
  9. Let cool before cutting.
  10. Serve and enjoy!

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