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Gluten Free Zucchini Brownies
These simple and frugal gluten free brownies will be the highlight of zucchini season!
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 20 servings
Calories 285 kcal
Ingredients
Brownies
- 1 1/2 cups sugar
- 1/2 cup oil
- 2 teaspoon vanilla
- 2 cups shredded zucchini
- 1 cup brown rice flour
- 1 cup sweet rice flour or sticky rice flour
- 1 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/3 cup cocoa
Frosting
- 6 Tablespoons butter
- 6 Tablespoons milk
- 1 1/2 cups sugar
- 1/2 cup chocolate chips
Instructions
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Mix all brownie ingredients together well and pour into a 9x13 greased pan. Bake for 35 mins at 350F or until a toothpick comes out clean. Once cooled you can make the frosting:
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On the stovetop, mix together the butter, milk, and sugar. Heat together until the mixture boils. Boil for 1 minute. Remove from heat and stir in the chocolate chips. Pour over the brownies and let it cool before you cut.
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This recipe works great with both fresh zucchini and frozen shredded zucchini. Remember that if you are using frozen zucchini you may need to drain it first otherwise your brownies will end up too soupy from the extra water content.
Recipe Notes
If you have trouble with the brownies being crumbly, you can replace the flours with an all purpose gluten free flour that contains a binder. I originally made this recipe with single ingredient flours to keep the cost down.
Nutrition Facts
Gluten Free Zucchini Brownies
Amount Per Serving
Calories 285
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 4g25%
Trans Fat 0.2g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 10mg3%
Sodium 232mg10%
Potassium 92mg3%
Carbohydrates 47g16%
Fiber 1g4%
Sugar 33g37%
Protein 2g4%
Vitamin A 147IU3%
Vitamin C 2mg2%
Calcium 18mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.