gluten-free | grain-free | vegan
Recipe by: Johanna from www.glutenfreierezeptwelt.de
Ingredients for gluten-free zucchini brownies
Makes 1 cake
- 200 g zucchini, finely grated
- 180 g sugar
- 30 g cocoa powder, unsweetened
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 125 g Ruut cassava flour
- 60 g potato starch
- 5 g psyllium husk powder
- 80 ml olive oil
- 70 g vegan chocolate chips
100% cassava, without additives
Rolls that stay moist for 3-4 days!
Fair & sustainable from smal..
Regular price
22,90 €
Regular price
Sale price
22,90 €
Unit price
per
Baking vegan zucchini brownies in 6 steps
Tip :) Always use a kitchen scale for our recipes and for weighing the flour.
ideal for gluten-free baking
Substitute for gluten (high binding capacity)
rich in valuable fiber
p..
Regular price
13,90 €
Regular price
Sale price
13,90 €
Unit price
per
- Finely grate the zucchini and put it in a mixing bowl without squeezing it out.
- Mix all the dry ingredients in a separate bowl and add them to the zucchini.
- Add the olive oil and chocolate chips and knead everything well by hand. At first the dough will be very firm and rather dry, but the longer you knead it, the more liquid you press out of the zucchini and the easier the kneading gets. Knead until you have a soft dough that is not yet runny.
- Pour the dough into a cake tin or baking dish (lined with baking paper) and bake the brownies in a preheated oven at 180 °C for about 30 minutes.
- Let them cool in the tin. If you like, dust the brownies with powdered sugar or cocoa powder before serving.
- Stored airtight, the brownies keep for at least 5 days.
