These Mango Zucchini Blondies are a healthy delicious treat – perfect for an afternoon or evening snack. They are also Gluten, Oil, and Refined Sugar Free!
Recently I’ve been having a …Mango problem.
You see, Mango trees are practically as common as blades of grass down here in South Florida. And – being the thrifty urban forager that I am – I just cannot resist pickup up these FREE, plump, round, and juicy fruits as I go on my evening strolls around the neighborhood.
So, I have a lot of mangos. Way too much to simply eat. So I’ve decided to bake!
First up are these amazing Mango Zucchini Blondies.
In case you are unaware, Blondie = Brownie – Chocolate (get it?). Now I will say that usually I am quite obsessed with chocolate, but in this case, I think the juicy, sweet flavor from the mangos more than makes up for it!
An added bonus? This recipe is gluten, oil, and refined sugar free! I used Medjool Dates to sweeten these blondies, which not only gives them a sweet caramel flavor, but also helps to make them more dense and fudgy. It’s a win-win! And, you can totally eat these for breakfast if you wanted to. So maybe it’s a win-win-win.
I will note that I used a very juicy, ripe Mango for this recipe. Not to brag, but Miami Mangos are pretty delicious (ok, totally bragging…but I can’t help myself!). Just try to use a VERY ripe mango for this recipe, if possible. It contributes to the sweetness of the recipe as well, so you really want to try to avoid those hard, slightly savory varieties.
What other types of Mango recipes would you like to see from me? As I mentioned on Instagram, I’ve come up with a few savory ones already – which will be coming to the blog very very soon! If you have any other suggestions, please leave a comment below!
However, you may take one bite of these (perfect) Mango Zucchini Brownies to discover that you don’t even need anything else 😉
A Few Final Notes:
- You can use either Almond Butter or Tahini in this recipe, as I have noted below. Personally I prefer Tahini as I find it brings a really nice depth of flavor, and it makes this recipe nut free as well! I would not recommend using Peanut Butter, as the taste will be too strong.
- These blondies can be stored in an airtight container at room temperature, but they will last longer if you store them in the fridge. You can even freeze them after you slice them to have sporadic mango treats throughout the next couple of months!
- I haven’t tested this recipe using any flour other than oat flour, so I would not recommend any flour substitutions.
Finally, if you make this recipe, be sure to tag me on Instagram @frommybowl + #frommybowl so I can see your delicious creations!
Flourless Mango Zucchini Blondies (Gluten Free, Vegan)
These Mango Zucchini Blondies are a healthy delicious treat - perfect for an afternoon or evening snack. They are also Gluten, Oil, and Refined Sugar Free!
- 1 cup Diced Mango (be sure it is really ripe and juicy)
- 1/2 cup Shredded Zucchini, drained (see notes)
- 2 cup Instant or Rolled Oats
- 2/3 cup Almond Butter or Tahini
- 1/2 cup Medjool Dates, pitted
- 1 tsp Vanilla Extract
- 1 tsp Baking Powder
- 1/2 tsp Salt
Preheat your oven to 350F.
Place your pitted Medjool Dates into a bowl, and cover them with hot water. Let sit for 5-10 minutes, then drain completely.
In the meantime, shred and drain your Zucchini (see notes) and prepare the Oat Flour by blending 2 cups of Oats in a high speed blender or food processoruntil fine and fluffy, about 45 - 60 seconds.
Remove the Oat Flour from the blender / food processor, and place it into a medium sized bowl with the Baking Powder and Salt. Stir Well.
Return the blender / food processor back to its base, and add in the diced Mango and drained Medjool Dates. Blend until a thick, smooth paste forms. If your Mango is not juicy enough, add in some water in 1 tbsp increments until you are able to do this.
Add the Date and Mango Puree to the bowl of dry ingredients, along with the Almond Butter or Tahini, Vanilla Extract, and Zucchini. Mix until everything is well incorporated.
Spread the mixture evenly into a greased or lined 8 x 8 pan, and bake at 350F for 28 - 30 minutes.
Once baked, remove from the oven and let cool completely in the pan before slicing. Store in an airtight container in at room temperature for up to 5 days, in the fridge for up to 10, or in the freezer for up to 3 months.
To prepare the Zucchini, pack 1/2 of a cup full of shredded wet zucchini, then squeeze out the liquid using a paper towel. Be sure to peel the Zucchini before you shred it if you don't want streaks of green in the blondies!
If you want to save these Mango Zucchini Blondies for later, feel free to Pin the recipe using the image below: