Jacynthe's recipies

*Gluten-free, Vegan, Zucchini Brownies

*Gluten-free, Vegan, Zucchini Brownies

“It almost feels sinful to snack on these, with a glass of home-made almond milk? A Scrumptious Treat!”

Note: Because these brownies are glazed, there is only 1 C of sugar in the recipe. The result is tasty and less sweet, la “healthy chocolate snack”. If you want to prepare these as a dessert, you could add an extra ½ C of sugar.

I like to cook using a scale, this is why I indicate the quantities in weight as well as measures. Cooking is, after all, a type of food alchemy…and baking without gluten can be quite finicky. Now that I am used to weighing out my ingredients, I find it more precise, consistent and even faster than using measuring cups!

The texture is so similar to traditional brownies that no one will be able to tell that these delights are gluten-free and egg-free.

First Version: Moist, with a cake-like density, without the sticky edges.

·      280g (2 C) gluten-free all purpose flour (La Merveilleuse)

·      45 g (1/2 C) cacao powder

·      7,5mg (1 ½ tsp) baking powder

·      1mg (1/2 tsp) sea salt

·      1 tsp white chia, 4 Tbsp apple compote, 2 Tbsp water : let sit 30 minutes

·      100 g (1/2 C) olive oil

·      220 g (1 C) cane sugar (sucanat)

·      10 mg (2 tsp) vanilla essence

·      240g (2 C) grated zucchini

Second Version: More moist and dense, like a classic brownie (shorter shelf life)

·      280 g (2 C) gluten free all purpose flour ( La Merveilleuse)

·      45 g (1/2 C) cacao powder

·      7,5mg (1 ½ tsp) baking powder

·      1mg (1/2 tsp) sea salt

·      100 g (1/2 C) olive oil

·      150ml (10 Tsp) water

·      220 g (1 C) cane sugar (sucanat)

·      10 mg (2 tsp) vanilla essence

·      240g (2 C) grated zucchini


First Version:

  • Preheat the over to 350F.
  • Grease an 8X8 baking pan
  • In a bowl, mix the dry ingredients together and set aside
  • Prepare the chia egg replacer and set aside for 20-30 minutes
  • In a larger bowl, whip together olive oil, cane sugar, vanilla and chia
  • Add the dry ingredients and mix well
  • Using a wooden spoon, stir in the zucchini and mix well
  • Pour into the greased pan and smooth using a spatula
  • Bake in the oven for 40 – 45 minutes
  • For the icing, I simply melted ½ C chocolate pieces and spread it over the brownies as soon as they were done baking.

Second Version:

  • Preheat the over to 350F.
  • Grease an 8X8 baking pan
  • In a bowl, mix the dry ingredients together and set aside
  • In a larger bowl, whip together olive oil, cane sugar and vanilla 
  • Add the dry ingredients and mix well
  • Using a wooden spoon, stir in the zucchini and mix well. If the mixture is too thick, use your hands J
  • Pour into the greased pan and smooth using a spatula
  • Bake in the oven for 35 – 40 minutes
  • For the icing, I simply melted ½ C chocolate pieces and spread it over the brownies as soon as they were done baking

My Thanks to Caroline! We welcome the advice of a gluten free, baker and pastry chef!