What do zucchini brownies taste like?

They taste just like regular brownies. I think the zucchini actually makes them a bit more moist and tender. The zucchini doesn't alter the flavor of the brownies. If you peel the green skin from the zucchini no one will even notice these brownies have zucchini in them!

Can zucchini brownies be frozen?

Yes! I like to bake the brownies, then when they have cooled I cut them into squares. I store individual squares of the brownies in the freezer for a quick treat or lunch snack later. In a freezer safe container or bag they should last for up to one month in your freezer. I microwave them so they are warm to have with ice cream. It also works to let them thaw naturally in your lunch.

How do I store zucchini brownies?

I let the brownies cool and then cut them into squares. I then either cover the baking dish or store the brownies individually in baggies. The brownies can be left out for a couple of days and then will either need to go in the refrigerator or be frozen.

Does the type of cocoa powder I use in brownies matter?

Yes! You want to use a high quality dutch cocoa powder to get the richest chocolate flavor in your brownies. My personal favorite is Rodelle Gourmet Baking Cocoa.

Easy Gluten Free Zucchini Brownies

Name: Easy Gluten Free Zucchini Brownies
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 1/4 cup Unsalted Butter; 1 cup Semi-Sweet Chocolate Chips; 1/2 cup Granulated Sugar; 1/4 cup Brown Sugar; 2 large Eggs, beaten; 1 tsp. Vanilla Extract; 1 cup Zucchini, grated and drained; 1 cup Gluten Free Flour; 1/4 cup Cocoa Powder; 1/2 tsp. Sea SaltCoarse Sea Salt, for servingMini Chocolate Chips, for sprinkling on top

Description

These Easy Gluten Free Zucchini Brownies are rich, fudgy, and packed with deep chocolate flavor from melted semi-sweet chocolate chips and cocoa powder and the fresh shredded zucchini makes every brownie incredibly moist and tender without any trace of vegetable flavor. Topped with a sprinkle of coarse sea salt and mini chocolate chips these are the most decadent and delicious gluten free brownies you will ever pull out of your oven in just 55 minutes. Naturally gluten free and the perfect way to use up summer garden zucchini while satisfying your deepest chocolate craving!

Ingredients

Scale

1/4 cup Unsalted Butter
1 cup Semi-Sweet Chocolate Chips
1/2 cup Granulated Sugar
1/4 cup Brown Sugar
2 large Eggs, beaten
1 tsp. Vanilla Extract
1 cup Zucchini, grated and drained
1 cup Gluten Free Flour
1/4 cup Cocoa Powder
1/2 tsp. Sea Salt
Coarse Sea Salt, for serving
Mini Chocolate Chips, for sprinkling on top

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Instructions

Preheat your oven to 350 degrees. Grease an 8x8-inch baking dish with butter or coconut oil. Set aside.

In a saucepan on low heat melt the butter and chocolate chips. Stirring occasionally until the lumps are gone. Remove from heat.

Stir in the sugar, beaten eggs, vanilla and shredded zucchini.

In a mixing bowl whisk together the flour, cocoa powder and sea salt. Combine the wet and dry ingredients blending just until they are mixed together.

Pour batter into a greased 8x8 inch baking dish. Sprinkle mini chocolate chips on top.

Bake at 350 degrees for 35 minutes or until a toothpick inserted in the center comes out clean.

Let the brownies cool completely before cutting into squares.

Sprinkle with coarse sea salt and serve with vanilla ice cream.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American