Fudgy Gluten-Free Zucchini Brownies

It's that time of year when zucchini's are plentiful!  You can grate and freeze zucchini to use through the winter, too.  I grate and freeze in sizes according to the recipes I use most.  Usually I aim for 1 cup sizes, but I will have to throw in a few 1 1/4 cup amounts for this tasty recipe.  I prefer using a fine grater for zucchini brownies and using a thicker grater when making things like delicious zucchini muffins.  The nice thing about these brownies is that they're very thin, so they cook up quickly.  They cut nicely into small pieces if you need to bring a treat somewhere and want enough to go round.  Enjoy!

Fresh gluten-free zucchini brownies with a thin chocolate frosting on top. Yum! 

Frosted Gluten-Free Zucchini Brownies
Makes 9x13 pan

Preheat oven to 350 F.  Line a 9x13 pan with parchment paper, to avoid sticking.

Mix together:
1 1/4 cup finely grated zucchini
1/2 cup coconut oil (room temperature, not melted)
1 tsp vanilla bean paste (or 1 tsp vanilla extract)

Add and mix in:
1 egg

Add, stirring until thoroughly combined:
1 cup Kristin's Gluten-Free Flour Mix
1 cup sugar (I used raw, organic)
1/2 cup cocoa powder
1/4 cup mini chocolate chips
1/2 tsp salt

Spread brownie batter evenly on the bottom of the pan.

Bake at 350 F for 18-20 minutes.  Remove and cool on a wire rack.

Once brownies have cooled, mix together the following frosting:
1/4 cup butter, melted
1/4 cup cocoa powder
1 cup powdered sugar
2-3 Tbsp milk (to desired consistency)

Let frosting sit a few minutes to set, then slice and serve!  They can be cut into small pieces very neatly.  Store any extras in the refrigerator.  Enjoy!

Freshly cut brownies, ready to eat!