This weekend was another busy one for the Jacobson clan. Blackberry and apple picking, working around the house, surprise birthday present-ing for my husband, and a big family reunion BBQ.
I am finally growing a successful crop of zucchini and am having a lot of fun figuring out what to do with it all. I decided to grow only one zucchini plant, the smaller yellow kind, and harvest them when they’re about 7 inches long so they stay tender and don’t have to be peeled. I’m not sure how many I’ve gotten so far…maybe 20? Anyway, I needed a potluck dish to share at the BBQ and decided it should be something that I could eat, and that my mother-in-law would enjoy as well since she is gluten free.
Super delicious gluten and dairy free zucchini brownies
Preheat oven to 350 and grease a 9×13″ Pyrex
2 cups Namaste gluten free flour blend
1.5 tsp baking soda
1 tsp sea salt
.5 cup white sugar
.25 cup apple or other fruit sauce (I used fig sauce)
.25 cup melted coconut oil
.25 cup brown sugar
2 eggs at room temperature
2 tsp vanilla extract
.25 cup cocoa powder (good old Hershey’s works great here)
2 cups shredded zucchini, no need to peel
About 1 cup bittersweet or semi sweet, dairy free chocolate chips
In a medium bowl, whisk together the flour, soda, salt, and white sugar. Set aside.
In a large bowl, with a hand mixer, cream the fruit sauce, oil, eggs, brown sugar, vanilla, and cocoa powder.
Add the dry ingredients to the wet and combine with a big spatula. Then add the zucchini until incorporated, and then the chocolate chips.
Spread evenly into greased pan and bake, uncovered for 25 minutes, or until a toothpick comes out mostly clean.
Wait until cooled, slice, and enjoy!