Description
Deliciously moist gluten-free zucchini brownies with peanut butter and chocolate frosting.
Ingredients
- 2 ½ cups gluten-free flour*
- ¼ cup baking cocoa
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup dairy-free buttery spread, softened**
- 1 ½ cups sugar
- 2 eggs, room temperature
- ½ cup almond milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla
- 2 cups shredded zucchini
Frosting:
- ⅔ cup gluten-free & dairy-free chocolate chips
- ½ cup gluten-free creamy peanut butter
Instructions
- Preheat the oven to 350°. In a medium-sized bowl, mix together the gluten-free flour mix, cocoa, baking soda, and salt, and set aside.
- Mix the almond milk and apple cider vinegar together 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.
Frosting:
- 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.
Serve:
Let cool for a few hours until the frosting is set before serving. However, these brownies can be served while warm.
Notes
*Gluten-Free Flour: My favorite gluten-free and dairy-free flour blends are Better Batter and Pamela’s Artisan Blend. I’ve been using them 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 of xanthan gum per cup of flour.
**Dairy-Free Butter: Set the dairy-free butter on the counter for 15-20 minutes to soften to cool room temperature. I use Country Crock Plant Butter Sticks with Avocado Oil.
Zucchini: 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.
***Frosting:
Chocolate Chips: 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.