Fody's Easy Gluten-Free Zucchini Brownies

These are easy-to-make chocolaty brownies with the nutritional boost of grated zucchini and oats. You get to have a fudgy low FODMAP and gluten-free dessert, along with a boost of fiber and vitamin C. You can grate the zucchini by hand using a box grater, or the fine-shred blade of a food processor. Although you can make this low FODMAP brownie batter by hand, it is thick, and you will need a bit of elbow grease. If you have an electric mixer, you can use it to make preparation go a little faster.

Preheat oven to 350°F (180°C). Coat a 13-inch by 9-inch (33 cm by 23 cm) baking pan with nonstick spray; set aside.

Whisk together the gluten-free flour, oats, cocoa, baking soda, and salt together in a bowl to aerate and combine.

In a separate large bowl whisk together the sugar, oil, and egg until blended, then whisk in vanilla extract and stir/fold in shredded zucchini. Stir and fold in the dry mixture in a few batches until the gluten-free brownie batter is well combined. Fold in the chocolate chips. Scrape zucchini brownie batter into prepared pan.

Bake for about 30 to 40 minutes or until a toothpick comes out clean when inserted in the middle. Cool pan on rack then cut into an 8 by 5 grid. Your low FODMAP, gluten-free zucchini brownies are ready to serve or may be stored in an airtight container at room temperature for up to 3 days. If well wrapped, these brownies do freeze well and can be frozen for up to 1 month.