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Gluten free zucchini brownies that actually taste good? Not only good but awesome!
They are moist, chewy, rich, and decadent. And yet…..
The are gluten free and healthy.
How is this possible you ask?
Well, let me explain.
The zucchini is what give these brownies the moisture they need to and the support to provide the texture. That and all the healthier alternatives to what are normally put into brownies like white flour, white sugar, etc.
Just check out the ingredient list and tell me you don’t want to try them.
- Almond butter
- Baking Soda
- Chocolate chips
Grate zucchini and squeeze out excess water through a dish towel.
Combine all ingredients and place in a greased baking dish.
- You can use peanut butter instead of almond butter
- Add walnuts or almonds if desired
Although you want to squeeze out excess moisture out of the grated zucchini be careful to remove too much. I did this once and the brownies turned out dry.
Don’t overtake or you will have the same issue with the brownies being dry.
My husband loves these brownies and if you knew my husband you would understand what a big deal that is. If I say something is gluten-free he recoils and wrinkles up his face. These brownies, however, are so moist and fudgy he cannot tell they are gluten-free. Best of all they are filled with nutrients from the zucchini, almond butter, and cacao.
Fudgy Gluten Free Paleo Vegan Flourless Brownies
- 1 cup chunky almond butter
- 2 medium zucchini shredded
- 1/3 cup raw honey
- 1 large egg
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 cup semisweet chocolate chips melted
- Preheat oven to 350 degrees F.
- Grease a 9 x 9-inch baking pan; set aside.
- Place zucchini in a clean dish cloth and squeeze some of the water out
- In a large bowl, combine all ingredients and mix thoroughly until combined.
- Pour into prepared pan.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool completely before cutting into squares.