Fody's Easy Gluten-Free Zucchini Brownies

gluten-free-zucchini-brownies

10 minutes

40 minutes

Makes 40 brownies; 1 brownie per serving

Description of Fody's Easy Gluten-Free Zucchini Brownies

These are easy-to-make chocolaty brownies with the nutritional boost of grated zucchini and oats. You get to have a fudgy low FODMAP and gluten-free dessert, along with a boost of fiber and vitamin C. You can grate the zucchini by hand using a box grater, or the fine-shred blade of a food processor. Although you can make this low FODMAP brownie batter by hand, it is thick, and you will need a bit of elbow grease. If you have an electric mixer, you can use it to make preparation go a little faster.


Fody's Easy Gluten-Free Zucchini Brownies Ingredients

  • 1 1/2 cups (218 g) low FODMAP, gluten-free all-purpose flour that contains xanthan gum
  • ¼ cup (25 g) old-fashioned rolled oats
  • 1/4 cup (21 g) sifted natural cocoa
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 1/3 cups (263 g) sugar
  • 1/2 cup (120 ml) vegetable oil
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • 6-ounces (170 g) shredded zucchini
  • 3/4 cup (128 g) miniature semi-sweet chocolate chips

Directions for Fody's Easy Gluten-Free Zucchini Brownies

Preheat oven to 350°F (180°C). Coat a 13-inch by 9-inch (33 cm by 23 cm) baking pan with nonstick spray; set aside.

Whisk together the gluten-free flour, oats, cocoa, baking soda, and salt together in a bowl to aerate and combine.

In a separate large bowl whisk together the sugar, oil, and egg until blended, then whisk in vanilla extract and stir/fold in shredded zucchini. Stir and fold in the dry mixture in a few batches until the gluten-free brownie batter is well combined. Fold in the chocolate chips. Scrape zucchini brownie batter into prepared pan.

Bake for about 30 to 40 minutes or until a toothpick comes out clean when inserted in the middle. Cool pan on rack then cut into an 8 by 5 grid. Your low FODMAP, gluten-free zucchini brownies are ready to serve or may be stored in an airtight container at room temperature for up to 3 days. If well wrapped, these brownies do freeze well and can be frozen for up to 1 month.


About the Chef

low-fodmap-food-blogger-dede-wilson

Dédé Wilson

Dédé Wilson is the author of 17 cookbooks, including co-author of The Low FODMAP Diet: Step By Step.
Recipe brought to you by FODMAP Everyday® where we help you thrive while following the Low FODMAP Diet.

This original Low FODMAP recipe was created by recipe developer and author Dédé Wilson. You can find many more original Low FODMAP recipes, food and diet guidance as well as resources, support and more at FODMAP Everyday®.

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