Thursday, May 3, 2012

Chocolate Zucchini Brownies

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As I browsed through pinterest the other night, I found a picture of Zucchini Brownies.  My family LOVES zucchini bread and this sounded interesting.  When I read over the recipe on blogchef.net I noticed that it did not call for eggs.  Now I don't know about you, but making some yummy brownies that are gluten free, egg free and nut free has not been an easy task.  In fact, the more times I tried and failed, the more determined I was to find or create a good, delicious recipe.  When a recipe is originally egg free, the transition to gluten free is usually successful.  You can find the original recipe on blogchef.net but I've made some changes and added my Mother-in-law's AMAZING chocolate frosting on top.  This frosting is so good!  It is "lick the bowl, lick your fork, lick your plate" good.  You will be looking for reasons to make this frosting.

Enough about the frosting, back to the brownies.  The brownie batter is really dry so don't be surprised,  just pat it into the pan.  It will cook fine.  Don't worry even if there are a few dry spots on top when it comes out of the oven.  Once they are frosted, you won't notice it.   These gooey brownies are even BETTER the next day.

Zucchini Brownies
2/3 c coconut oil (melt before measuring)
1 ½ c white sugar
2 t vanilla extract
2 c Natalie's Gluten Free Flour Mix
½ c unsweetened cocoa powder
1 ½ t baking soda
1 t salt
full 2 c zucchini (finely shredded)

½ cup mini chocolate chips (optional)

Chocolate Frosting
 1 stick butter, softened
1/3 c cocoa
3 3/4 c powdered sugar
1/2 c canned evaporated milk
1 t vanilla
 

To make the brownies:
1.  Pre-heat the oven to 350 degrees. Grease a 9×13 inch baking dish (My Mom taught me to save the butter wrappers and use those to rub on the pan to grease).
2.  In a large bowl mix together the melted coconut oil, sugar and vanilla extract until well blended. In another bowl combine the flour,  cocoa powder, baking soda and salt. Stir the flour mixture into the sugar mixture, a little at a time. Fold in the zucchini (and chocolate chips if you are using them).   If your mixture looks dry, try adding 1/4 c hot water.  Spread the mixture into the 9 x 13 pan.
3.  Bake for 25-30 minutes until the brownies spring back when gently touched. Remove from the oven and allow them to cool.  Frost the brownies when they have completely cooled.

To make the frosting:
In a mixing bowl, combine all the frosting ingredients and mix until smooth.

Thank you Gluten Free Homemaker for featuring this post.

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