Gluten Free Zucchini Brownies that will Blow Your Mind
I’m not usually one to brag, but this brownie recipe is amaze-balls! I could eat the whole tray! No joke! In fact, the day I filmed these videos *13 recipes in total – I had HORRIBLE food poisoning. These brownies are the ONLY thing I ate the WHOLE DAY! It’s true – check out my bloopers 🙂 This past weekend alone we went through 4 dozen brownies… I took 2 dozen to Seattle to help dazzle my new/potential/ideal colleagues, and defrosted 2 dozen for a small dinner party last night. They were devoured.
I’ve been making brownies since I was 9 (one of the first things I learned to cook – from the box of course), but a few summers ago a woman at my beach club told me that zucchini helps keep them moist and delicious without changing the flavor. When I tried it, I was so blown away that I never went back. So enjoy this quick, easy, delicious & nutritious recipe! OH – and sometimes I add a few tablespoons of almond butter to the batter for extra protein and creaminess (the featured pic uses almond butter!)…
Love & Yum,
Lindsay (Mama) O’Neill
BONUS RECIPE: PROTEIN BROWNIES
What you’ll need:
- 1/2 cup liquid coconut oil (or avocado oil) + 2 tablespoons
- 1/2 cup organic cane sugar
- 1/2 teaspoon stevia
- 1 teaspoon vanilla
- 2 large eggs
- 1⁄4 teaspoon aluminim-free baking powder
- 1⁄3 cup cocoa powder
- 1⁄4 teaspoon salt
- 1⁄2 cup oat flour
- 1 level scoop Love & Peas Protein powder
- 1/4 cup melted peanut or almond butter
- 2 tablespoons ground flax
- Coconut oil cooking spray
- 2 medium mixing bowls
- Measuring cups & spoons
- Cupcake tins
- Small microwave safe bowl
- 2 toothpicks
Let’s get cookin’:
Step 1: Preheat oven to 350 degrees fahrenheit. Spray cupcake tins with coconut oil spray.
Step 2: In the mixing bowl whisk together all of the oil, eggs, vanilla, salt, sugar and stevia.
Step 3: In the other bowl mix the oat flour, flax, baking powder, cocoa and protein powder. Then pour the wet ingredients into the dry and mix well. Use spatula to push mixture back into the bowl to mix completely.
Step 4: Use a tablespoon to scoop mixture into the oiled tins. About two tablespoons per cup (should be about half full). You may only be able to fill 8 or 10 cups.
Step 5: Put almond butter in the small bowl and microwave for 45 seconds on HIGH. Use a teaspoon to drizzle the melted almond butter into each cup and use the toothpick to swirl it around.
Step 6: Bake on the center rack for 20 – 30 minutes. Use the clean toothpick to test the brownies for doneness. If it comes out clean then they are done! Let cool and enjoy 🙂