I have some zucchini (who doesn’t?!). I decided to make something, and after making my “famous” Grandma Tiny's Zucchini Cookies so I could give them to some friends, I felt that I needed to make something I could eat, too. Taking notes from the recipe for Gluten Free Chocolate Zucchini Brownies I made two years ago, I changed up a few things figuring these would be a little less brownie-like and have more of a cakey texture—and they do. They are good. I challenge anyone to test them out and see if they’d have a clue these are gluten free, have no refined sugar and are made with coconut oil instead of butter. I even think they wouldn’t know they have zucchini, too. I’m happy with my new snack!