RECIPE: Zucchini Brownies - Gluten Free and Low Carb - with cinnamon and cayenne

The original recipe showed up in my feed one morning, and it looked like something I could adjust to make it more healthy for us.  The first time I made it, it was still too sweet, so I made further adjustments and the last time it was delicious!  

I used the Zephyr squash my husband grew this year, so other squash besides zucchini will definitely work!  I'm going to try using beets next!

Original recipe: Incredibly Fudgy Zucchini Brownies

Zucchini Brownies - GF and Low Carb - 

with cinnamon and cayenne!

Makes one 8" x 10" OR 9" x 11" pan (see note)

INGREDIENTS:

• 3 cups zucchini, washed, trimmed, and cut into chunks.  No need to peel.
• 6 t. butter, melted
• 6 large eggs
• 2 t. vanilla extract
• 1/2 c. maple syrup granules or coconut sugar
  
• 1/2 c. Allulose
• 1 c. unsweetened cocoa
• 2 t. Vietnamese cinnamon
• 1/2 - 2 t. cayenne powder (optional, depending on your heat tolerance)
• 1 t. baking powder
• 1/2 t. salt
• 1 c. sprouted oat flour (I use One Degree)
  
• 1/2 c. low-carb mini chocolate chips (like Choc Zero)

INSTRUCTIONS:

1. Preheat oven to 350F. 
2. Lightly butter a 9 x 11" pan and then line it with parchment*
3. In a medium bowl, whisk together the dry ingredients
4. Combine the zucchini, melted butter, eggs and vanilla in the bowl of a processor and process until smooth.
5. Add the dry ingredients to the processor and pulse just to combine.
6. Transfer the batter to the prepared pan.  Sprinkle the chocolate chips on top and stir gently to incorporate them. 
7. Bake for 30 minutes, until a toothpick inserted in the center comes out clean or with a few pieces of moist crumbs clinging to it.  
8. If it's not ready after 30 minutes, turn off the heat and leave the pan in the warm oven, checking periodically. 
   
9. Remove brownies from the oven and allow them to cool completely.
10. The original recipe called for frosting but we found them sweet enough without it.

*The butter will help the parchment stick to the pan.

NOTE: I used an 8" x 10" pan and the brownies were a little tall.  A 9" x 11" would have worked better.  If you like the way they look in my photo, use an 8" x 10" pan!