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Chocolate Chip Zucchini Brownies {Gluten Free}
1 cup almond meal (we just ground up raw almonds)
1 cup organic light brown sugar
1/2 cup brown rice flour
1/4 cup sweet sorghum flour
1/2 cup unsweetened organic cocoa powder
1 teaspoon xanthan gum
1/2 teaspoon baking powder
3/4 teaspoon salt
2 eggs, beaten
1/4 cup coconut oil
1 tablespoon vanilla
1 cup packed shredded zucchini, patted dry
3/4 cup dark chocolate chips
Optional: 1/2 cup chopped nuts

Preheat the oven to 350 degrees F.
Line the bottom of a 9-inch square baking pan with a piece of parchment paper.
In a large mixing bowl, whisk together the almond meal, brown sugar, brown rice flour, sorghum flour, cocoa powder, xanthan gum, baking powder, and salt.
Add in the eggs, coconut oil, and vanilla extract.
Beat till smooth.
Add in the shredded zucchini, dark chocolate chips (and chopped nuts, if adding).
Stir to combine.
Scrape the brownie batter into the baking pan and spread it evenly.
Bake in the center of a preheated oven for 20 to 25 minutes until firm and set.
Use a cake tester to make sure the center is baked, if you like.
Cool the pan on a wire rack until it is cool enough to handle.