These decadent brownies are the perfect treat when you’re craving something sweet but want to keep it good-for-you. No one will detect the zucchini, but it adds moistness while sneaking in real nutritional value. Medjool dates add a knockout fudgy consistency along with a dose of fiber. Free of gluten, dairy, eggs and refined sugar, these chocolatey squares will please eaters of many dietary stripes. And they’re even fudgier the next day!
Fudgy Zucchini Brownies (Gluten-Free)
Vanilla-cashew frosting (optional)
Preheat oven to 350 degrees F. Grease 8x8 baking pan.
In blender or food processor, blend all wet ingredients to smoothie-like consistency. Set aside.
In large mixing bowl, stir together all dry ingredients. Mix in wet ingredients.
Pour batter into pan. Top with chocolate chips and salt flakes.
Bake 30 minutes. Cool 10 minutes before cutting.
In small bowl, whisk together frosting ingredients with fork until thoroughly combined. Drizzle over brownies.