All the healthy treats I’ve been making have been great and I’m happy to be finding so many things out there that do the trick of curbing a little sweet attack. That said, sometimes I’ve just been craving the good old days (2 months ago??) and want a good, decadent full fat, sugary treat.
These brownies have done the trick! Though they are still gluten free, refined sugar free and low in oil (coconut oil). Win! While it’s probably a bit more healthy to use raw honey or dates in goodies, which I have been doing a lot, these brownies almost seem like a bit of a cheat to me since I used organic natural pure cane sugar in them. (I know, I should be arrested by the health freaks out there.) ;) These ARE healthy since they are full of zucchin, right? Hello? Gluten free flours? Coconut oil, dairy free, vegan, soy free, refined sugar free chocolate chips? These are right there with the healthiest of treats, I’m calling it.
I found the base recipe for these at Karina’s blog, Gluten Free Goddess. Then I proceeded to change the recipe quite a bit. So check hers out after you check mine. She’s got a great blog with tons of gluten free goodies as well as savory foods.
Gluten Free Chocolate Zucchini Brownies, by Katrina, Baking and Boys!
1 cup almond flour
3/4 cup whole grain sweet sorghum flour
1/2 cup unsweetened cocoa powder
1 teaspoon xanthan gum
1/2 teaspoon baking powder
3/4 teaspoon fine-grain sea salt
1 cup organic natural pure cane sugar plus 1 teaspoon molasses, mix with a fork or your fingers until it becomes brown sugar (I love doing this!)
2 large eggs, plus 1 egg yolk, room temperature
1/4 cup organic coconut oil
1 tablespoon vanilla extract
1 cup packed shredded zucchini, set on a towel to absorb some of the liquid for 20 minutes
1/2 cup Enjoy Life mini chocolate chips
Preheat oven to 350 degrees F. Line a 9 inch square pan with non stick foil, grease lightly with coconut oil. Set aside.
In a large bowl, combine the dry ingredients—almond meal, sorghum flour, cocoa powder, xanthan gum, baking powder, salt and sugar. Whisk together.
In another bowl, combine the wet ingredients—eggs, coconut oil and vanilla extract. Whisk to combine. Pour the wet ingredients in to the dry and fold together with a spatula or wooden spoon until all combined. Fold in the zucchini and chocolate chips. Spoon the batter into the prepared pan and spread evenly.
Bake for 23 minutes until a toothpick inserted in the center comes out mostly clean. Cool completely in the pan on a wire rack. Remove from the pan using the foil edges. Cut into desired sized squares on a cutting board.
We had these with ice cream (well, I didn’t have ice cream, but the rest of the family did). They are a perfect brownie texture and have a great chocolaty taste. These will be my splurge for the week, until I tell you about the grain free chocolate zucchini cookies I also made that were just as delicious!