Dessert
Gluten Free Zucchini Blondies
Turn fresh summer zucchini into these gluten-free blondies, made with wholesome ingredients like almond flour, coconut oil, and cozy spices. Easy to make and topped with a maple caramel drizzle, they’re the perfect guilt-free dessert or snack!
Equipment
INGREDIENTS
Zucchini Blondies
- 1 medium zucchini (peeled, grated, and squeezed* of water)
- 1/4 c coconut oil (melted)
- 1/2 c brown sugar (or coconut sugar)
- 2 tsp vanilla extract
- 1 egg (room temperature)
- 2 1/2 c almond flour
- 1 tsp cinnamon (or pumpkin spice)
- 1/2 tsp baking soda
INSTRUCTIONS
- Preheat oven to 350 F. Line an 9×9 baking pan with parchment paper, and set aside.
- In a large bowl, mix together the zucchini, coconut oil, sugar, vanilla, and egg until smooth.
- Add in the almond flour, cinnamon (or pumpkin spice), and baking soda and mix. The batter will be thick.
- Pour the batter into the baking pan, and smooth it down so it's flat.
- Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean.
- Cool the blondies in the pan before slicing into squares.
- Drizzle with the homemade maple caramel sauce, and enjoy!
Notes
*You do not have to peel the zucchini for this recipe, but when you do the zucchini will pretty much disappear into the batter so you don't see the green specks. It's purely for aesthetics. Be sure to grate the zucchini finely and press out as much water as you can by sprinkling the zucchini on a towel, and wringing it out tightly.