Description
Easy gluten-free brownies with hidden zucchini for extra moisture.
Ingredients
Scale
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup gluten-free all-purpose flour blend
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup shredded zucchini, excess moisture squeezed out
- ½ cup chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan.
- In a large bowl, whisk together the melted butter and sugar.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate medium bowl, whisk together the gluten-free flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in the shredded zucchini and chocolate chips (if using).
- Pour the batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let the brownies cool in the pan on a wire rack before cutting into squares.
Notes
- Make sure to squeeze out as much moisture as possible from the shredded zucchini to prevent the brownies from being too wet.
- Do not overbake the brownies; they should be slightly fudgy in the center.
- Store cooled brownies in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American