The littlest loves to help me grate up the zucchini from the garden, and these are quick to pull together. The zucchini brownies are gluten-free, allergy friendly and vegan.
Gluten Free and Vegan Zucchini Brownies
- ¾ cup coconut butter
- ¼ cup pure coconut nectar
- 1 tsp pure vanilla extract
- ¼ tsp fine sea salt
- 1¼ cups shredded zucchini or summer squash
- 1/3 cup cocoa powder
- 2 Tbsp coconut flour
- ¾ tsp baking soda
- ¼ cup mini chocolate chips
Preheat oven to 350°. Line 10 cups of a standard muffin with premium liners or use silicone liners on a baking sheet.
Mix together coconut butter, coconut nectar, vanilla, and sea salt till smooth.
Add in the zucchini and cocoa powder, stir in till smooth.
Add in coconut flour and baking soda, mix in, add the mini chocolate chips.
Divide evenly between the 10 cups, smoothing out with fingers.
Bake for 24 to 28 minutes, until set on edges (center may look moist, don’t over bake).
Let cool completely. Store brownies in an airtight glass container for up to 1 week in refrigerator, or in the freezer for up to 6 months.
Note: While we used coconut butter, any nut or seed butter can be used. If you do this, do not use a sweetened spread though.