Gluten Free Double Chocolate Zucchini Brownies: Decadent and fudgy Double Chocolate Brownies made with creamy Cashew Butter, Zucchini, cocoa, and chocolate chips.
Hey, pal! *waving*
We’re back in the weekday-mix, again.
How is it Monday, already?!
I know you agree that we need a day between Sunday and Monday. Like a pre-Monday day. How cool would that be? We can use that day to prep for Monday. Sundays should be about naps and chocolate, only. God said so. Even HE napped on the 7th day.
Soooo…
I got caught up in the day to day stress-thingamajigs lately. It’s mostly due to babies growing up and clueless Mommy growing up with them. This stuff ain’t easy, you know? They really should come up with a step-by-step handbook for this child-rearing stuff. Make it effortless and everything.
At least we can all come here at the end of the day and discuss food.
Every time I decide to make brownies, I try really hard to change my mind. All of this chocolate can’t be good. Can it?
So, instead, umm… I made you brownies with zucchini. Just so we could have the best of both worlds. Is that cool??
I also found a way to use up the jar of cashew butter that’s been chillin’ in the pantry for over a year.
In fact, there are so many things going on in these moist, fudgy, chocolaty treats from the heavens. I was beside myself when I first tried them. SO GOOD!
To be completely honest, I sorta feel like I trashed up what could have been a healthy bite… but, to be honest again, I just couldn’t help it.
In reality, I want nothing more than to dive into this pile of squares, face first. These brownies are/were out of this world.
I stood there, right above the kitchen counter and stuffed my face, shamelessly. I then placed the remains in a container and gave them to my husband to take to work.
They were supposed to be for the kids. #momfail again.
Here’s what to do if you’re currently dealing with an abundance of zucchini – make thy brownies. If you have a lot (A LOT!) of zucchini?? Double the recipe. Triple it. You’ll be glad you did. Buh-lieve me.
ENJOY!
- 2 cups shredded zucchini
- 1 jar (12-ounces) Creamy Cashew Butter
- 1/4 cup honey
- 1 egg
- 1 teaspoon baking soda
- 2 tablespoons cocoa
- 1 tablespoon pure vanilla extract
- 1 cup chocolate chips
- powdered sugar for dusting , optional
- Preheat oven to 350.
- Line a brownie pan with parchment paper; set aside.
- In your mixer's bowl, combine zucchini, cashew butter, honey and egg; mix for 30 seconds or until thoroughly combined.
- Add baking soda, cocoa and vanilla; continue to beat until well incorporated.
- Fold in chocolate chips.
- Pour the batter into previously prepared brownie pan.
- Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
- Transfer to a wire rack and cool completely in pan.
- Dust with powdered sugar.
- Cut and Serve.
Want To Save This Recipe?
​Sign up to get new recipes via email & get an ebook with 9 favorite Thanksgiving Side Dishes!
These are amazing. I made one pan with cashew butter and one with chunky peanut butter. Got rave reviews from all members of the family. Thanks for this fantastic recipe.
Hi Dawn!! Very happy to hear that you all enjoyed the brownies! Thank you! 😀
Any chance you know the calorie count in these? They are delicious & I need to know how many I can have & still stay under my calorie intake for the day! Thanks!!
Hi Meredith! These are going to be around 280 calories per brownie because, cashew butter (or any nut butter) is pretty high in calories. The rest of the ingredients are simple and within a good range.
But, in just looking at the recipe, these would be just around 280 calories per square. I hope that helps!
Do you have to squeeze any of the excess liquid from the shredded zucchini first? These look great, can’t wait to try them!
Hi Melanie!! It’s not necessary, but if you feel that your zucchini has way too much water, squeeze it out.
But, yeah, these truly are delicious! I hope you have a chance to give them a try! Have a great weekend ahead!!
Stating any measurement for ingredients in jar size is confusing and since there are so many variations on product sizing, it just doesn’t make sense. My jar of nut butter I used (had to use almond since can’t find cashew) is 500g. Since you are trying to appeal to the masses you should use a more common measurement, in this case cups.
Plus how big is your brownie pan, this size should be stated.
The jar, as stated, was 12-ounces… about 1-1/2 cups. I’m in the States and using grams is just not a standard practice, but I do agree with you that grams is a more common measurement. I however do this for free and measuring everything out in grams would take so much of my time.
A brownie pan is normally 9×9 inches, but an 8×8 inches can also be used.
My apologies for any confusion! Thank YOU!
Sorry for the confusion, I did not mean for you to state in grams, yes that would be silly. That was to show not everyone has ounces. I’m suggesting using the more common measurement of cups.
Just a quick question, if I were to replace cashew butter for something else, what would you recommend? Thank you
Hi Aki!
What do you think of almond butter? Or even peanut butter? I’ve tried them with both of those and they were really good.
I made these for a family party specifically for my cousin’s dairy and gluten free daughter. I had to fend off my family from eating them before the party started, they smelled so good. When she arrived she was thrilled to see them and later ate 4 (she’s 6). More than that the rest of the kids (and their parents) loved them, too. Thanks so much!
I am SO happy she loved ’em!! That is GREAT!! Thank you soooo much for letting me know!
These are my kind of brownies… since there is a veggie serving… I can eat two. 🙂
Nah. It’s a veggie. Have Five! I did!! 😀
Thank you, Ramona!! mwah! xo
These are soooo good! I just made them last night! Next time I make them, I am going to double the batch so I don’t throw out any zucchini. So delicious!
I am so glad you loved ’em!! I keep making them every 3rd day! haha 😀 Thank You!!
Amazing. I am a Paleo girl and this is just up my alley. Question, what is the size of the cashew butter container?
Hi Marianna!! The jar is 12-ounces. I used the one by JIF. Hope you have a chance to try them!
YOU ARE A LIFE SAVOR!!! If I had stir-fry one more time with zucchini I might die. Love this!!!
YUM! These look absolutely amazing!
wow my chocolate cravings have definitely kicked in! i can’t get enough of zucchini and chocolate at the moment.. pinned!
DID ANYONE SAY DOUBLE CHOCOLATE?? Wait for me I’m coming over right now!!!! These look too good to be real, and your shots are the most stunning thing I’ve ever seen! They’re making me so hungry! *-*
We totally need a pre-Monday! These brownies look fantastic and I love that you used cashew butter, so good! Pinned!
These photos are beautiful! I’ve never made brownies with cashew butter before. Can’t wait to try them out!
Are these for real I love how simple the ingredients are and it’s filled with zucchini so I can eat way more then my share! Love it!
No butter, white or brown sugar, no flour…AND you worked in veggies. You are AMAZING! They look fabulous! Pinnnnnned!
Thanks, boo!! Honestly, when I was making these, I thought of you! I thought, this is an Averie-kind of recipe. HA! 😀 xoxo
Your posts are always a revelation for the variety of dishes and techniques … and now a ‘healthy’ gluten free brownie with zucchini. 🙂
My eyeballs popped of my head at this photos! Dang girl, these look INSANE! I LOVE that you used cashew butter. I just discovered cashew cream, so clearly I need to try that out! Pinned 🙂