These vegan, gluten free zucchini bread blondies are the absolute best!! Fudgey, moist, and perfectly golden- these blondies hit the spot for sure. They are made with minimal ingredients and naturally sweetened with maple syrup and coconut sugar. Thank you so much Rachel Mansfield for this amazing recipe!
I got Rachel Mansfield’s Just The Good Stuff cookbook a few months ago. I originally found out about her blog through instagram, and ever since, her delicious, healthy recipes has had me hooked. I love how she promotes mindful eating without having to sacrifice taste. That being said, I knew I had to buy her cookbook. When I was first flipping through the endless recipes, this one really jumped out at me. I thought, really? Zucchini in blondies?? I never grew up eating zucchini bread, so this one seemed really strange to me. However, I am so glad I decided to go out of my comfort zone and try these! They’re the perfect amount of sweet and you can’t even taste the zucchini at all!
So, what goes in these blondies? You’d be surprised at how simple and easy to find the ingredients are! Some oats are ground into oat flour, then combined with non-dairy milk, coconut oil (I used grapeseed), applesauce, coconut sugar, vanilla extract, maple syrup, baking powder, cinnamon, walnuts, chocolate chips, and of course, zucchini.
Mix everything up, doing wet and dry ingredients separately at first, and then pour the mixture into a pre lined square 8-inch baking dish. Feel free to sprinkle with extra walnuts and chocolate chips like I did!
Finally, bake in the oven at 375F for 40-45 minutes or until a toothpick comes out clean. Afterwards, cool, slice, and enjoy! I love how easy to make these blondies are, making it perfect for beginners or for when you’re in a hurry. Literally the hardest part is waiting for the blondies to cook. Well, that’s it my friends. I hope you’ll try this recipe out. The full version of the recipe with exact measurements can be found in Rachel Mansfield’s Just The Good Stuff cookbook.
Yuri Choi 
Leave a Reply