Brownies are a favorite snack at our house, and maybe yours too. Brownies are an easy dessert to make in a solar oven. But when someone — in this case, Mr. B — develops a food allergy, many of the traditional favorites can no longer be enjoyed. Sometimes mild, sometimes life threatening, always inconvenient, food allergies leave devastation and deprivation behind. Although the commercial food industry is beginning to create replacement alternatives for those with food allergies, there is still a long way to go. And in the meantime, we have to create our own gluten free recipes to fill the void. So Mr. B found this nice little recipe for gluten free Chocolate Zucchini Brownies. 
Chocolate Zucchini Brownies is a brownie recipe from scratch, so you can control the ingredients. These dark chocolate zucchini brownies are rich, dense, and moist, and cook very well in the solar oven. You won’t miss traditional brownies once you have tried these.
- ½ cup all natural almond butter/peanut butter/ or sunflower seed butter
- ¼ cup honey or pure maple syrup
- ½ cup unsweetened applesauce
- 2 tsp vanilla
- ½ cup cocoa powder
- ¾ cup gluten free oats
- 1 tsp baking soda
- ¼ tsp sea salt
- 1½ cups shredded zucchini
- ¾ cup dark chocolate chips
- Pre-heat the solar oven while preparing the recipe
- Spray a 9x13 pan with cooking spray, coconut oil, or line with parchment paper.
- Place oats into a blender or grinder or food processor, and process until very finely ground (like flour.)
- In a large bowl, cream together the nut butter, applesauce, honey/maple syrup, and vanilla.
- Add in the oats, cocoa powder, baking soda, and sea salt. Mix until blended.
- Gently fold in the zucchini and the ½ of the chocolate chips.
- Pour the batter into the prepared pan and sprinkle on the remaining chocolate chips.
- Bake uncovered in the solar oven for about 2 - 2½ hours at an oven temperature of 250-275
Actual Cooking time will vary depending on the type of solar cooker, the weather, and the amount of food being cooked. For best results, and the shortest cooking time, keep the oven pointed directly into the sun.
Or bake in the regular oven for 30 minutes at 350 degrees
Just joined your site, omgosh….we are neighbors, I’m in AJ. We have just purchased our first solar oven and can’t wait to get started. I bought your book and have started with the rice, it came out good. Not sure of what our current weather will bring so we are kinda waiting for more sunshine filled days. I noticed as I was scanning through your site you are aware of Gluten intolerance. I knew I needed to learn from you. Can’t wait to see what your lesson for me is, I’m sure I’ll adsorb everything like a sponge. Thank you in advance….
Hi Neighbor and welcome to Solar Cooking. We are in the best place in the world for solar cooking. And winter days in AZ are just as good as summer days. Enjoy your cooker. Wishing you many happy solar cooking days. Merry
Yummy! I have a gluten intolerance, so this is perfect. I can’t wait to try these. Thank you for submitting your pin into the Pinterest Game. Let’s see if it wins. ~Jennifer
Hello Jennifer, It seems more and more people are becoming gluten intolerant so there is definitely a need for good recipes. I have several on my site that I hope you will enjoy. Thanks for stopping by. Merry