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Zucchini Brownies


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#1 purple

 
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Posted 29 April 2009 - 09:28 AM

Zucchini Brownies

1 cup gluten-free flour mix
1/2 tsp. xanthan gum
3/4 cup sugar
1/2 tsp. salt
3/4 tsp. baking soda
1/4 cup baking cocoa

1 large egg
1 tsp. vanilla extract
1/3 cup veg. oil
1 cup peeled/shredded zucchini

1/2 cup chocolate chips
1/4 cup chopped nuts
extra chocolate chips for sprinkling on top

In bowl, whisk together the dry ingredients. Stir in egg, vanilla and oil. Stir in zucchini (it will moisten the batter). Stir in chips and nuts. Spread batter into a sprayed 8x8" pan. Sprinkle chocolate chips on top. Bake in preheated, 350 degree, oven. Bake about 30 minutes or until toothpick comes out clean.

*zucchini will be hard to see in the brownies unless you leave on the peel.
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Come unto me, all ye that labour and are heavy laden and I will give you rest. Matthew 11:28

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#2 Sweetfudge

 
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Posted 08 August 2009 - 02:35 PM

these sound amazing! i'm so excited to try them this weekend :)
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Sweetfudge

Born and raised in Portland, OR; Currently living in Provo, UT
Gluten-free since June 2006
Also living with Hypoglycemia since 1991
Dairy-free for good since summer 2008
Started IBS diet and probiotics at GI's recommendation - Fall 2008
Also avoiding: potatoes, beans, crucifers, popcorn, most red meat, coconut milk :(
Started eating a Paleo diet Spring 2011. Love it!

The grass is always greener where you water it.

#3 purple

 
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Posted 08 August 2009 - 10:26 PM

these sound amazing! i'm so excited to try them this weekend :)


I made some today for my dd. I also use part p.b. chips...mmm! I took them to our women's Bible study group last week and they all wanted the recipe except for one lady-she didn't like chocolate...lol! The neighbors loved them too, it's a nice way of giving zucchini away...HA HA!
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Come unto me, all ye that labour and are heavy laden and I will give you rest. Matthew 11:28

#4 FinsUp

 
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Posted 10 August 2009 - 10:12 AM

These sound great. Did your gluten-free flour mix contain xanthan gum? Mine does, so I think I probably don't need the extra 1/2 tsp. Thanks for posting!
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#5 purple

 
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Posted 10 August 2009 - 10:40 AM

These sound great. Did your gluten-free flour mix contain xanthan gum? Mine does, so I think I probably don't need the extra 1/2 tsp. Thanks for posting!


It is sorghum or rice flour with tapioca and cornstarch.
(I made another pan full this morning, then frozen the extra zucchini)
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Come unto me, all ye that labour and are heavy laden and I will give you rest. Matthew 11:28

#6 FinsUp

 
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Posted 10 August 2009 - 02:43 PM

Thanks! We have a bumper crop of zucchini, so I will try making brownies this week!

Jean
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#7 burdee

 
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Posted 10 August 2009 - 07:59 PM

Zucchini Brownies

1 cup gluten-free flour mix
1/2 tsp. xanthan gum
3/4 cup sugar
1/2 tsp. salt
3/4 tsp. baking soda
1/4 cup baking cocoa

1 large egg
1 tsp. vanilla extract
1/3 cup veg. oil
1 cup peeled/shredded zucchini

1/2 cup chocolate chips
1/4 cup chopped nuts
extra chocolate chips for sprinkling on top

In bowl, whisk together the dry ingredients. Stir in egg, vanilla and oil. Stir in zucchini (it will moisten the batter). Stir in chips and nuts. Spread batter into a sprayed 8x8" pan. Sprinkle chocolate chips on top. Bake in preheated, 350 degree, oven. Bake about 30 minutes or until toothpick comes out clean.

*zucchini will be hard to see in the brownies unless you leave on the peel.


Thanks for this recipe. I also have waaaaay more zucchini that we can eat or I want to freeze. However, we always love brownies. What a great way to sneak more vegies into my husband's diet. LOL
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Gluten, dairy, soy, egg, cane sugar, vanilla and nutmeg free. Enterolab diagnosed gluten/casein intolerant 7/04; soy intolerant 8/07. ELISA test diagnosed egg/cane sugar IgG allergies 8/06; vanilla/nutmeg 8/06. 2006-10 diagnosed by DNA Microbial stool tests and successfully treated: Klebsiella, Enterobacter Cloaecae, Cryptosporidia, Candida, C-diff, Achromobacter, H. Pylori and Dientamoeba Fragilis. 6/10 Heidelberg capsule test diagnosed hypochloridia. Vitamin D deficiency, hypothyroiditis, hypochloridia and low white blood cells caused vulnerability to infections. I now take Betaine HCl, probiotics, Vitamin D and T3 thyroid supplement to maintain immunity.





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