Zucchini Brownies – Gluten & Sugar Free
My Mother found this lovely recipe on Pinterest. I could not believe it was gluten and sugar free. Best of all it has a hidden ingredient – Zucchini – that keeps it moist. Your family won’t know that they’re eating vegetables (unless you tell them)!
- 4 Tb Melted butter
- 1/2 cup desired sweetener (xylitol, regular sugar etc)
- 3 eggs
- 2 tsp vanilla essence
- 1.5 cups grated zucchini
- 1/3 cup coconut flour
- 1/3 cup almond flour
- 1 tsp baking soda
- 1/4 tsp salt
- 2 Tb cocoa powder
- 1/4 cup chocolate chips or cut up dark chocolate
- Blend all ingredients until well combined
- Pour batter in 23 x 23cm pan (brownie pan) or square dish
- Sprinkle chocolate chips over the mixture before you bake, or add them to the mixture whatever you prefer.
- Bake at 180 degrees until the middle is just set.
- Cake will bounce back when pressed. Leave to cool and cut into squares.
- Store in an airtight container in the fridge. See tips below.
If you don’t have almond flour, use sunflower seeds. It is a cheaper alternative to almond flour. Making your own flour with whole seeds ground in a coffee grinder is cheaper than buying ready made mixes. You can make a chocolate ganache (melted chocolate and cream 1:1) to spread over the brownies once cooled or eat them plain. It is best to store these in the fridge, since they do not contain sugar (if you use xylitol) there is no natural preservative. Eat them within 2-3 days if they last that long.