Chocolate Chip Zucchini Brownies (with a gluten-free option)

As promised, here is the chocolate chip zucchini brownie recipe from Julie Van Rosendaal.  The recipe comes from her cookbook, One Smart Cookie:  All Your Favorite Cookies, Squares, Brownies and Biscotti...with less fat!  The original recipe is made with regular flour, so if you are not following a gluten free diet, you can definitely use this recipe.  For those of you like me who are gluten-free, use a gluten-free flour blend with xanthan gum.  I must say that this recipe is a keeper.  The taste was delicious (I will refrain from telling you about how many pieces I have enjoyed in the last 24 hours) and you cannot tell that there is any zucchini in it.  Speaking of zucchini, when you grate it, remember that you can leave the skin on.  The only thing to watch for is taking out some of the larger seeds, which you only get in the extra large zucchini.

Not sure if this picture shows this, but the recipe includes chocolate chips which add to the chocolate flavour

Ingredients

1 cup flour (gluten-free flour blend with xanthan gum or 1/2 cup all-purpose flour and 1/2 cup whole wheat flour)

1/2 cup cocoa

1/2 tsp. baking powder (if baking for someone with celiac disease, make sure this is gf)

1/4 tsp. salt

1/4 cup butter or non-hydrogenated margarine, melted or canola oil

1/2 cup sugar

1/2 cup packed brown sugar

2 large eggs

1 tsp. pure vanilla

1 packed cup grated raw, unpeeled zucchini (1 medium)

1/3 chocolate chips

2 Tb. ground flaxseed

 Method

Preheat oven to 350 degrees f.

In a large bowl, combine the flours, cocoa, baking powder and salt; set aside.

In a medium bowl, stir together the melted butter, sugar, brown sugar, eggs and vanilla until smooth.  Add the egg mixture and the zucchini to the flour mixture and stir by hand until almost combined; add the chocolate chips and flaxseed and stir just until blended.

Pour into an 8 by 8 inch pan sprayed with non-stick spray.  Bake for 30-35 minutes, until the edges are springy to the touch but the middle is still slightly soft.  As soft indentation should be left when touched.  Don't overbake!  Cool in the pan on a wire rack or eat them warm from the pan.

Makes 12 brownies

First off, you can see from the amount that I quadrupled the amount and made 2 - 9 by 13 pans. I think my motto is "Go big or go home".

Using pure vanilla is a must for gluten-free baking (and it tastes better anyway!)

Doesn't this look great?

It was delicious!  The pans are now ready to be safely stored for school (and work) lunches...but first I have to stop eating the brownies...