Chocolate Gluten Free Sugar Free Zucchini Bread

Chocolate Gluten Free Sugar Free Zucchini Cake

I’ve been planning to make this recipe with granulated sugar, but I got to thinking. I wondered if NuStevia Cocoa Syrup would make a good sugar-free version. It couldn’t have turned out better! In the tips section, I have added suggestions if you wish to make it with granulated sugar. No matter how you make it, I hope you enjoy it. It’s not bitter like so many other stevia sweetened recipes. Trying it in this chocolate gluten free sugar free zucchini bread was just smart, if I do say so myself.

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Small Batch Gluten-Free Sugar-Free Brownies

Gluten Free Sugar Free Brownies : Small Batch

Well, this may be too much for some people for a single serving, while others think it’s just right. Either way, this gluten free sugar free brownie recipe is ideal for people who are the only one in their household on a gluten free diet. In addition, if you do not like keeping sweets on hand, it’s perfect, as well.

WARNING: Xylitol is poisonous to animals.

Single Serve Gluten Free Brownies (Sugar-Free)

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Yield: Serves 1 - 2

Single Serve Gluten Free Brownies (Sugar-Free)

A small batch gluten free sugar free brownies recipe - perfect for two people; or just for one, if you' can't bring yourself to share them.

Ingredients:

  • 2 Tablespoons cooking oil (I used light EVOO.), plus more for pan
  • 1/4 cup milk of choice (I used 2%)
  • 1 1/2 Tablespoons hot water
  • 1 1/2 Tablespoons beaten egg*
  • 1 Tablespoon buttermilk (I used 2%) (or additional milk)
  • 1/8 teaspoon vanilla extract
  • 3 Tablespoon xylitol (birch derived recommended)
  • 1/4 cup Copycat Bob's Red Mill 1-to-1¬†Gluten-Free Baking Flour Blend Recipe, plus more for¬†dusting
  • 2 Tablespoons gluten-free unsweetened cocoa powder (or Rochelle Dutch processed cocoa)
  • 1/8 + 1/16 teaspoons gluten free baking powder (Rumford's)
  • Small pinch salt
  • Chopped walnuts or pecans (optional)

Instructions:

  1. Preheat oven to 350¬ļF. Oil and dust with flour a mini cake pan; and set aside. (I used a 4 1/2 round x 1 3/4-inch mini spring-form pan.)
  2. Whisk the first 7 ingredients (liquids and xylitol) in a small bowl and set aside.
  3. In a separate small bowl, whisk together the flour blend, cocoa, baking powder and salt.
  4. Add the dry mixture to the wet mixture and beat together until smooth.
  5. Fold in nuts, if using.
  6. Pour the batter into the prepared pan and bake on the center shelf for 20 minutes or until a toothpick inserted into the center comes out clean.
  7. Transfer to a wire rack. If using a spring-form pan, remove the ring. Allow the cake to cool for 10 - 15 minutes. Remove from pan or bottom pan and allow to cool completely. Slice into 4 pieces and serve.

Tips

Variations:

Add chocolate chips to the batter.

Add frosting or ganache to the top; or slice in half and make into a 2-layer cake.

Add half of the batter into the pan, add 1 tablespoon nut butter, then the remaining batter.

Add 1 tablespoon of nut butter to the top of the batter and swirl it in before baking.

*When doubling this recipe, use 1 large egg.