Gluten Free Zucchini Brownie Loaf

Thought I'd give these gluten-free zucchini brownies a try to use up some zucchini.

First I removed the rind from the zucchini and created a pulp in the food processor.

Then I drained the excess moisture with a strainer.

Next I combined all the ingredients in a mixing bowl ...

And mixed it until thoroughly blended.

Poured the batter into a greased 8"x8" square pan and baked for 30 minutes in a 350 degree oven.

Inspired by Delighted Momma and The Healthy Family and Home.

Gluten Free Zucchini Brownies

1 c. zucchini pulp
1 c. peanut butter
2 eggs
2 T. miniature chocolate chips
2 T. maple syrup
1 T. vanilla
1 t. apple cider vinegar
1/2 t. baking soda
1/8 t. Himalayan sea salt
1/4 c. coconut flour
1/4 c. sorghum flour

Prepare zucchini by removing rind, then blend in blender to create pulp. Drain excess moisture with a strainer. Combine all ingredients in mixing bowl and mix until thoroughly blended. Pour into a greased 8"x8" square pan. Bake at 350 degrees for 30 minutes.

Straight from the oven taste-testing results:

• Roger ~ They taste weird, almost a popcorn-like taste. Can't really put his finger on it. They aren't bad. Don't throw them out. (You sure?!)
• Peter ~ "They're really good. The first bite the texture is soft and moist. The flavor of the chocolate chips comes later and is really good. I would recommend experimenting with more chocolate chips." (That's not gonna happen because I won't be making these again.)
• Keisha ~ The flavor tastes pumpkiny. Doesn't like them at all. Wants to make some real chocolatey, gluten-filled brownies now for the real thing! (Couldn't agree more.)
• Me ~ Has a taste similar to pumpkin. Maybe that's why Delighted Momma added the cinnamon and nutmeg. The peanut butter taste is overwhelming. Not a fan and agree with Keisha. (Bring on the gluten-filled chocolatey goodness!!)

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