Gluten-free chocolate chip zucchini brownies
Why I Love This Recipe
I am wheat-intolerant, yet love baking (and eating my baked goodies). This recipe was a friend's request who was craving brownies. The zucchini replaces some of the chocolate and makes it a tiny bit healthier. But more importantly, it makes these brownies very moist. In addition, they are very quick and easy to make and you can add whatever flavour you like (see variations).
Ingredients You'll Need
1 cup peeled and shredded zucchini
¼ cup coconut oil
50 g milk chocolate
1 cup of gluten-free flour
¼ cup cocoa powder
¾ tablespoon baking soda
½ teaspoon salt
1 teaspoon organic banana powder (optional)
¼ cup brown sugar
1 teaspoon vanilla extract
100 ml milk
100 g white chocolate chips
50 g white and 50 g milk chocolate
20 g coconut oil
1) Preheat oven to 180C or gas mark 5.
2) Peel and great the zucchini (don’t throw away the peel - you can use it as an additional ingredient in a stir-fry!).
3) Melt coconut oil and chocolate in the microwave or over a hot water bath.
4) In a separate bowl, sift flour, cacao powder and baking soda. Add salt, banana powder (optional), sugar, vanilla extract, eggs, milk, coconut-chocolate mix and grated zucchini.
5) Combine all ingredients, add chocolate chips and mix together thoroughly.
6) Fill the batter onto a rectangular oven-proof baking dish lined with grease-proof baking paper. The size of your baking dish depends on how thick you want your brownies to be (the smaller your dish, the thicker your brownies).
7) Bake for 25 minutes.
8) Remove from the oven and leave to cool. Meanwhile, melt chocolate and coconut oil over a water bath or in the microwave and glaze the brownies (while still in the baking dish). Leave to cool and for the chocolate to set. Cut in squares.
Instead of the banana powder (which you can find in many health stores), you can use fresh banana. Or any other fruit you like. You can also experiment with spices (cinnamon, mixed spices, cardamom), add orange zest or dried fruits to the dough.