Feed Your Beauty: Gluten-Free Zucchini Cake Brownies

We love brownies and we love the idea of making them just a tiny bit healthy!  Which is why we had to share this amazing recipe for Gluten-Free Zucchini Cake Brownies!  This recipe uses zucchini as a way to add a little nutrition, and a lot of moisture and texture!  We love it because zucchini is full of a ton of vitamins and minerals like Protein, Fiber, Beta Carotene,  and Vitamin A… all of which leave your skin glowing and radiant!

 

So go ahead and treat yourself to a little skinful treat!

 

zucchini gluten free brownies


Ingredients

2 cups good all-purpose gluten-free flour
¾ tsp. xanthan gum (omit if using a flour blend that has xanthan gum)
1½ tsp. baking soda
1 tsp. salt
1½ cups sugar
¼ cup unsweetened applesauce
¼ cup melted unsalted butter or margarine, or canola oil
2 tsp. vanilla extract
¼ cup cocoa powder (I used a mixture of part Hershey’s Dark Chocolate, and part Saco dutch cocoa blend so that my brownies would be dark)
2 cups shredded zucchini (unpeeled, or peel to avoid green flecks. If large zucchini, discard seeds)
1 cup semi-sweet chocolate chips
Additional ⅓ cup to ½ cup semi-sweet chocolate chips for topping

 

Instructions:

In a medium bowl, whisk together the flour, xanthan gum, baking soda, and salt. Set aside.
In the bowl of your electric mixer, beat sugar, applesauce, butter/margarine/oil, and vanilla extract for 30 seconds.
Add flour mixture and continue beating for about 1 minute, until mixture resembles wet sand.
Add the shredded zucchini, then the cocoa powder, and mix on low until combined.
Stir in the 1 cup of semi-sweet chocolate chips.
Pour brownie batter into greased 7×11 pan or use a cookie scoop/ice cream scoop to scoop into brownie pan.
Sprinkle extra ⅓-1/2 cup semi-sweet chocolate chips over the top of brownie batter.
Bake 7×11 pan at 350° for 25-32 minutes, or until brownies are set. (Due to chocolate chips in batter, it is hard to get a toothpick to come out entirely clean).
If using brownie pan, bake brownies at 350° for 15-18 minutes or until brownies are set. Let them cool in pan about 4-5 minutes, then gently use a spatula to remove. My little Pampered Chef metal spatula worked great at getting them out.
Cool on wire rack.
Serve at room temp or warm for about 10 seconds for a truly melty, gooey dessert!

 

 

Source: My Gluten-Free Kitchen

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