Gluten-Free Chocolate Zucchini Brownies

Instructions

1. Preheat your oven to 180°C (350°F). Grease a 20x24cm baking dish and line it with parchment paper, leaving some overhang for easy removal.
2. Wash and trim the ends of your zucchini. Using the large holes of a box grater, shred the zucchini. You should end up with about 1 cup of shredded zucchini. Set aside.
3. In a large mixing bowl, combine the oat flour, baking powder, salt, cocoa powder, and sugar. Whisk these dry ingredients together until well blended.
4. Add the cashew butter, oat milk, and shredded zucchini to the dry ingredients. Mix well until all ingredients are fully incorporated. The batter will be thick.
5. Fold in 100g of the chocolate chips, reserving the remaining 50g for topping.
6. Transfer the batter to your prepared baking dish, spreading it evenly with a spatula.
7. Sprinkle the remaining 50g of chocolate chips over the top of the batter.
8. Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Be careful not to overbake, as these brownies are best when fudgy.
9. Remove from the oven and let cool in the pan for about 10 minutes. Then, using the parchment paper overhang, lift the brownies out of the pan and transfer to a wire rack to cool completely.
10. Once cooled, cut into 16 squares. For clean cuts, use a sharp knife and wipe it clean between cuts.
11. These Gluten-Free Chocolate Zucchini Brownies are best enjoyed the day they're made but can be stored in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.