Gluten-Free Brownies

Gluten-Free Brownies

These brownies are everything you want in a brownie. Sweet, moist and very tender. The fact they are also flour and gluten-free is a nice bonus for those who can’t have gluten. You might think, when you read the ingredients, that I left something out. I didn’t. They baked up beautifully and had a wonderful texture. I made them for a dinner with friends and everyone liked them, a lot.  I think the next time I make them, I might also add some chopped nuts.

Gluten-Free Brownies

1½ c. shredded zucchini
1 c. almond butter- but you could use peanut butter instead
1 c. chocolate chips
1/3 c. honey – but you can use 1/2 cup if you want a sweeter brownie
¼ c. unsweetened cocoa powder
1 egg
1 t. vanilla
1 t. baking soda
1 t. cinnamon
½ t. allspice
Preheat oven to 350 degrees. Grease a 9×9 inch pan, set aside. Combine all ingredients in a medium bowl and stir until well blended. Pour batter into pan and spread evenly. Bake 25-30 minutes, or until toothpick inserted comes out clean. Cool before cutting. Makes 16.