Deliciously moist gluten-free zucchini brownies with peanut butter and chocolate frosting.
2 1/2 cups gluten-free flour mix*
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup dairy-free buttery spread, softened**
1 1/2 cups sugar
2 eggs, room temperature
1/2 cup almond milk
1 tablespoon apple cider vinegar
1 teaspoon vanilla
2 cups shredded zucchini
2/3 cup gluten-free & dairy-free chocolate chips
1/2 cup gluten-free creamy peanut butter
Preheat oven to 350°. In a medium-sized bowl mix together the gluten-free flour mix, cocoa, baking soda, and salt and set aside.
Mix together the almond milk and apple cider vinegar and set aside.
In a large bowl use a hand mixer or stand mixer cream together the softened dairy-free buttery spread and the sugar until light and fluffy. Add one egg at a time and mix well after each one.
Mix in the almond milk mixture and vanilla. Next, blend in half the flour mixture. Add the remaining flour and blend until smooth.
Add in the shredded zucchini and mix until combined. Pour into a greased 9×13 inch baking pan and bake for 38-40 minutes. Use a toothpick to stick in the center of the cake to test if it’s done. If it’s clean the brownies are done.
After the brownies are finished baking, melt the peanut butter and the dairy-free chocolate chips in a small saucepan over low heat. Stirring constantly until completely melted and combined. Immediately pour over the warm brownies and then spread evenly with a spatula.
Let cool for a couple of hours until frosting is set before serving. However, these brownies can be served while warm but will be a bit messy.
*Gluten-Free Flour: My favorite gluten-free & dairy-free flour blends to use are Better Batter and Pamela’s Artisan Blend. I’ve been using them both with great results and they are both a 1-1 substitute. If you use another gluten-free flour blend be sure that it contains xanthan gum. If not add 1/2 teaspoon xanthan gum per cup of flour.
**Dairy-Free Butter: Use Smart Balance or Earth Balance. Simply sit it out on the countertop for about 10 minutes to soften at room temperature.
You’ll need 2-3 small zucchinis or 2 medium zucchinis to have enough for 2 cups of shredded zucchini. Any leftover shredded zucchini can be stored in the refrigerator or frozen in a freezer bag.
Enjoy Life and Toll House Allergen Friendly both have gluten-free and dairy-free chocolate chip morsels.
Peanut Butter: Use your favorite gluten-free peanut butter. I used Natural Creamy Jif.
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