Gluten Free, Vegan, Zucchini, Walnut Brownies

I posted this a week ago for Fiesta Friday #52 than realized that I was a week early with dessert. 😉 So some of you have already read this post. But as I pointed out to Suzanne, life is short, so …. I think we should eat dessert first! So here is my dessert for FF.

Gluten Free, Vegan, zucchini, walnut brownies

Fiesta Friday # 53
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Congratulations and much thanks to Angie at The Novice Gardener for hosting 53 blog parties featuring the best recipes on the Internet and the nicest group of food bloggers from around the world. I’m not really a food blogger but they let me tag along with whatever recipe I bring to share.

I do occasionally eat wheat and grain products but I also like to substitute seeds and nuts whenever possible to increase the nutrient value, protein and fiber in my recipes. These brownies are rich but not too sweet with a lower glycemic index than traditional brownies. I hope you will try a batch and comment.

Update: Wow, I refrigerated these overnight and they are even more delicious. They become more dense in texture and are more fudge like. I think they should always be made one day in advance for best flavor and texture.
Gluten Free, Vegan, zucchini, walnut brownies
Gluten Free, Vegan Chocolate Zucchini Walnut Brownies

Ingredients

1 cup shredded zucchini
1 cup water
2 tsp pure vanilla extract
3 tbsp flaxmeal
1/2 cup vegetable or coconut oil
3/4 cup cocoa powder
1 cup coconut flour
1/2 tsp salt
1/2 tsp baking soda
3/4 cup coconut sugar or sugar of your choice
1/2 cup chopped walnuts
Instructions

Preheat oven to 350F, and line a 8 X 8 baking dish with parchment paper. Set aside. Shredded 1/2 zucchini with the food processor shred attachment. Set aside. Combine dry ingredients in the food processor with the blade. Add water and vanilla and combine. Add zucchini and pulse to combine all ingredients except the walnuts. Stir in chopped walnuts.
Spoon batter into the prepared baking dish and spread and smooth down firmly with the back of the spoon.
Bake 19-20 minutes, then pat down hard with a pancake spatula or another sheet of parchment. Refrigerate overnight for a firmer brownie or eat when cooled for a fluffy, soft brownie. Let zucchini brownies sit 15 minutes before trying to cut into squares.

Inspiration from http://chocolatecoveredkatie.com/2013/05/31/healthy-chocolate-fudge-zucchini-brownies/. I used only zucchini instead of apple sauce and added walnuts. I used coconut sugar. Check out her other chocolate recipes.

20 Comments Add yours

  1. Beth Ann says:

    My BFF is gluten free and is always looking for (good!) gluten free desserts. I will pass this along!

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    1. Yes, pass it on by all means. Maybe she’ll give you a bite. 🙂

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    1. Thanks Suzanne. I just realized that I posted out of sequence for Fiesta Friday. It’s just like me to eat dessert first. Oops. I’ll have to save this for next week. What a spaz I am. Now what am I really bringing to FF this week? I better not quit my day job.

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  2. Now this is a gluten free sweet I can get behind!!!! I am excited to try this and share with my fabulous fitness challenging co-workers who are doing a great job of staying added-sugar-free last week and only ancient times eating this week. You are too a food blogger (BTW)!

    Liked by 1 person

  3. Make them ahead as I said because they get better overnight. Thanks for giving them a try. Coconut sugar is still sugar so it isn’t paleo but I think cave women would have liked them while cave painting with the girls. They would be great with a side of wild boar maybe. Ha ha

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  4. That is my kind of recipe!!!

    Liked by 1 person

    1. I thought you might like this Elaine.

      Liked by 1 person

      1. And you were right!!

        Liked by 1 person

  5. I am so glad that I don’t have to worry about gluten, but the choices are getting so much better for those people who do.

    Liked by 1 person

  6. These look so amazing – I love baked goods with courgette/zucchini in, gives it that squishiness which is so great! 🙂

    Liked by 1 person

  7. Nancy says:

    I’m keeping your tip of baking a day ahead and then refrigerating in mind…I like the idea of a fudge like texture. It amazes me how well zucchini works in recipes like this…I’m definitely bookmarking and making real soon. Thanks for bringing your brownies to the Fiesta Friday Block Party!

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    1. Thanks for hosting Nancy. Bloggers are using black beans in brownies too. I just haven’t tried that yet.

      Liked by 1 person

      1. Nancy says:

        I’ve tried the black bean variety of brownies. They didn’t go over very well at our house…it was a “texture” issue, somewhat gritty. I rather just eat the beans straight than try and hide them in brownies. 😉

        Liked by 1 person

  8. I love zucchini in recipes especially sweet ones. Flax seed and nuts – great. I’ve been hearing more about the use of coconut oil but never heard of coconut sugar. Is this better for you?

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    1. Judi, coconut sugar acts like any other sugar in the body. It may be a better source than GMO sugar beets. It may get absorbed a little slower from the gut but sugar is sugar. It has a brown sugar taste to me and is course grained.

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  9. I love zucchini in baking and have a paleo friend who is one of my greatest supporters, yet can seldom eat what I make so this may be a recipe I can bake for her! Looks moist and decadent.

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    1. Johanne, these would fit a Paleo lifestyle but I think we all know that cave women didn’t bake brownies and sugar is sugar to our bodies. The coconut flour has lots of fiber and there’s extra nutrition in zucchini so they have that going for them. Enjoy. Let me know how yours turn out.

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