Zucchini Brownies
This zucchini brownie recipe is a sneaky way to hide some vegetables in your chocolate desserts! Rich, fudgy, and naturally flourless, no one will know there is zucchini in it
Ingredients
1 cup almond butter
1/4 cup maple syrup
1/2 cup brown sugar or coconut sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup + 2 tablespoons cocoa powder
1 teaspoon baking powder
1 medium zucchini grated
1/2 cup chocolate chips
Instructions
Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
In a mixing bowl, whisk together the almond butter, maple syrup, brown sugar, eggs, and vanilla extract. Add in the cocoa powder and baking powder. Fold through the zucchini and chocolate chips.
Transfer your brownie batter to the lined pan and bake for 25-27 minutes, or until a toothpick comes out just clean from the center.
Allow brownies to cool in the pan completely before slicing and serving.
Notes
TO STORE: Leftover brownies can be stored in the refrigerator, covered, for up to two weeks.
TO FREEZE: Place the cooled baked brownies in an airtight container and store them in the freezer for up to six months.
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