Buy Now → Healthy Zucchini Brownies Gluten Free
These healthy zucchini brownies have a rich dark chocolate, fudgy taste. They’re gluten-free, dairy free and nut free but oh-so-delicious.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 9 brownies 1x
- Category: Dessert, Snack
- Method: Mix, Bake
- Cuisine: Paleo, Vegetarian, Gluten Free, Dairy Free, Nut Free
Ingredients
Scale
- 1 large pastured egg
- 2 Tablespoons coconut oil, melted and cooled (28 grams)
- 2 Tablespoons coconut flour (15 grams)
- 2 Tablespoons tapioca flour (14 grams)
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 cup shredded zucchini, squeezed in a kitchen towel to remove moisture (measure after squeezing)*
- 1/2 cup tahini (112 grams)
- ¼ cup pure maple syrup (82 grams)
- ½ cup coconut sugar (70 grams)
- 1 teaspoon vanilla extract
- ½ cup organic cacao powder (30 grams)
- 1/3 cup chocolate chips
- Maldon sea salt (optional)
Instructions
- Take 1 egg out of the refrigerator to warm up to room temperature.
- Melt the coconut oil and set aside to cool.
- Preheat oven to 350 degrees F. Line an 8×8 inch pan with parchment paper.
- Measure/weigh the coconut flour, tapioca flour, baking soda and salt. Put into a small bowl. Mix to combine.
- Grate 2 small zucchinis using the small holes of a box grater. Place into a kitchen towel and squeeze to remove as much water as possible. Measure 1 cup and place into a medium bowl.
- Add egg, tahini, maple syrup, coconut sugar and vanilla. Stir until smooth.
- Add the cacao powder. Mix well until well incorporated and there are no lumps.
- Stir in the flour mixture.
- Add the melted coconut oil, stir until well combined.
- Fold in the chocolate chips.
- Pour into prepared pan. Bake for 30-35 minutes or until toothpick inserted into center comes out with only a few crumbs. It will be moist, but you don’t want it wet.
- Allow to cool completely before cutting. This is the hard part because they smell so good. It’s the best way to make sure the brownies stay together perfectly since they will be crumbly when warm.
- Serve plain or topped with a sprinkle of Maldon sea salt. It’s optional but tastes really good.
Notes
The zucchini will measure about 1 3/4 cup before squeezing out the moisture.