Zucchini Brownies


What?! Zucchini Brownies? It doesn’t sound appetizing but I can tell you that it is very good. It’s moist, rich, super dark, not too sweet, and yes, guilt-free (gluten-free, no refined sugar, no butter or oil, nut-free, and wheat-free). My 9-year old daughter loves them. My 4-year old son won’t try anything with the word “zucchini” it in no matter how chocolatey it is. If you’re lucky, it’s a great way to get veggies in your child or husband’s diet. 🙂 Perfect for dessert or a snack.

The recipe is from cookingalamel.com but I made my own changes because I want it EXTRA DARK!


  • 1 cup almond meal
  • 1/2 cup Peet’s unsweetened cocoa powder
  • 1/2 tsp. sea salt
  • 1/2 tsp. baking soda
  • 1/4 cup coconut sugar
  • 1/4 cup plain Fage Greek yogurt
  • 2 eggs
  • 1 T vanilla extract
  • 1/2 t liquid stevia (or 1/2 cup more coconut sugar, added to the dry ingredients)
  • 2-3 zucchini squash, shredded
  • One (1) 3.5 oz. of 85% or higher dark chocolate bar, roughly chopped
  • Optional: 3/4 cup chopped walnuts or pecans
  1. Preheat oven to 350˚F. Grease or line an 8″x 8″ pan with parchment paper.
  2. In a small bowl, stir together the almond meal, cocoa, salt, baking soda, and coconut sugar.
  3. In a large mixing bowl, beat the yogurt, eggs, vanilla, and liquid stevia together, until smooth.
  4. Slowly add the dry ingredients until fully incorporated.
  5. Fold in the shredded zucchini, chocolate pieces, and nuts.
  6. Pour into a greased 8×8 baking dish.
  7. Bake for 30-35 minutes until toothpick comes out clean. Let cool before cutting.

Chewy Chocolate Pecan Cookies

ChewyChocPecanSandiesFresh out of the oven, these Chewy Chocolate Pecan Cookies could almost pass for brownie edges. Almost. Store them in the refrigerator for about a week. You can heat them up a bit in a toaster oven later. I love dunking these in a glass of cold coconut milk!


  • 2 cups of blanched almond flour (lighter) or almond meal (darker)
  • 2 T cocoa powder
  • 1/4 teaspoon of sea salt
  • 1/4 teaspoon of baking soda
  • 1/2 cup of pecans or walnuts (raw or roasted)
  • 4 tablespoons of unsalted butter, ghee, or coconut oil
  • 1/2 cup of coconut nectar or agave nectar
  • 2 teaspoons of vanilla extract
  • course salt for sprinkling on each cookie (optional)
  • 1 tsp of ground cinnamon (optional)
  1. Preheat your oven to 325°F.
  2. Mix all the dry ingredients together in a bowl.
  3. Add in the wet ingredients.
  4. Prepare baking sheets with parchment paper or a non-stick mat.
  5. Place small balls of cookie dough about an inch apart on the cookie sheet. Press them down with a fork like you would for peanut butter cookies.
  6. Sprinkle a bit of salt over each cookie.
  7. Bake for 12-15 minutes.

Gooey Nut-Free Brownie

Here’s a guilt-free, gluten-free and NUT-FREE Gooey Brownie that is so decadent and rich that Brownie 2.0 has some competition. Another unbelievable dessert from glutenfreefix.com. It really IS gooey and tastes just like a real brownie, too! Best part is, it doesn’t use any nut flours! But if you like nuts in your brownies, you simply add 3/4 c. of walnuts or pecans into the batter before baking.


  • 1/2 cup butter
  • 2 oz unsweetened chocolate
  • 1/2 cup agave nectar
  • 1 egg (or 2 eggs for cake-like brownies)
  • 1 teaspoon vanilla
  • 2 tablespoons coconut flour, packed
  • dash of salt
  • 1/2 teaspoon baking soda
  • One (1) 3.5 oz. of 72% or higher dark chocolate bar, roughly chopped
  • Optional: 3/4 cup chopped walnuts or pecans
  1. Preheat oven to 350˚F.
  2. In a medium glass bowl, melt butter and chocolate together in the microwave.
  3. Add agave nectar to bring down temperature before adding the egg.
  4. Whisk in egg and vanilla.
  5. Add coconut flour, salt and baking soda. Combine.
  6. Fold in chocolate chips (and nuts if you are adding them).
  7. Pour into a greased 8×8 baking dish.
  8. Bake at 350 for 20-25 minutes. Do not overbake.

Brownies 2.0

If there’s such a thing as a guilt-free yet sinful brownie, this would be it. It’s gooey. It’s chewy. It’s decadent. It’s chocolately. It’s amazing! I call it Brownie 2.0—because the first one I posted isn’t as good as this one. This recipe is by a new idol of mine (Michelle of glutenfreefix.com). She called it “The Perfect Brownie” and well, just look at the picture!

This gluten-free brownie is BEST eaten after at least 2 hours of cooling. If you eat it fresh out of the oven, it will just fall apart on you. The next day is even better. After refrigeration, leave the brownie out for about 15 minutes and enjoy with a scoop of vanilla ice cream of eat it by itself.


  • 1/2 cup butter
  • 4 oz unsweetened chocolate
  • 1/4 cup coconut oil
  • 3/4 cup agave nectar
  • 2 eggs
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons coconut flour, packed
  • 1/4 cup almond flour or almond meal, packed
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup chocolate chips (opt)
  • 3/4 cup chopped pecans (opt)
  1. Preheat oven to 325˚F.  Grease a 8×8 glass baking dish.
  2. In a pot or a double boiler, melt the butter, chocolate and coconut oil together.
  3. Whisk in the agave nectar. Transfer mixture into a bowl. Allow mixture to cool down before adding your eggs.
  4. Stir in your eggs.
  5. Add your flours, baking soda and salt. Whisk well to combine.
  6. Fold in your chocolate chips/nuts.
  7. Spread mixture evenly into greased baking dish.
  8. Bake for 25-35 minutes. (25 min for plain brownies, and up to 35 min for nut brownies)
  9. Allow to cool for 2 hours (or longer) in the refrigerator before serving. They cut best when cold. The next day is even better. After refrigeration, leave the brownie out for about 15 minutes and enjoy with a scoop of vanilla ice cream of eat it by itself.


I love Brownies! Haven’t had one in a while then I saw an espresso fudge brownie recipe from Elana’s Pantry. I’m not a big coffee fan but I wanted to try making them so I altered it a bit by taking out the coffee (and I used coconut oil instead of shortening). These gluten-free goodies are fudge-like and chocolately good.


  • 1 bar of 72% dark chocolate, chopped
  • ¼ cup coconut oil
  • 4 eggs
  • 1 cup of coconut palm sugar
  • 1 tablespoon vanilla extract
  • ¼ teaspoon sea salt
  • ½ cup blanched almond flour
  • 2 tablespoons coconut flour
  • ¼ cup of chopped pecans or walnuts
  1. Melt chocolate in a saucepan over very low heat or use a double-boiler.
  2. Add coconut oil and stir until completely dissolved.
  3. Blend in eggs, coconut palm sugar, vanilla and salt to mixture in pan using a handheld mixer.
  4. Blend in almond flour and coconut flour.
  5. Pour into a greased 8×8 inch baking dish.
  6. Bake at 350° for 25-30 minutes.
  7. Remove from oven and cool for 1 hour.
  8. Serve as is or a la mode with coconut vanilla ice cream.