Flourless Zucchini Brownies
Brownies aren't so bad when there's vegetables in them, right?!
I made Sweet Potato Brownies a few weeks ago and they were such a hit, I decided to reuse that recipe base but incorporate zucchini instead of sweet potato!
And oh my word, another WIN!
I used 1 less egg in this recipe because the zucchini has more moisture than the sweet potato...and they turned out divine!
These bad boys are super moist and filled with fiber, so they are healthy and hearty all at once!
I stored them in an airtight container in the fridge (but they didn't last very long...we ate them up pretty quickly)!
I hope you love them as much as we did!
Total Time: 35 Min
Prep: 10 min
Cook: 25 min
Yield: 8
Level: Easy
8 servings
Flourless Zucchini Brownies
Ingredients:
- 2 eggs
- ¼ cup maple syrup
- ½ cup melted coconut oil + extra for greasing
- ¾ cup almond meal
- 1/3 cup cocoa powder
- 1 tsp baking powder
- 1 pinch sea salt
- 1 small zucchini
- 1/4 cup chocolate chips for topping
Directions:
- Preheat the oven to 350°F. Line an 8x8 inch baking pan with parchment paper and grease with a tiny bit of coconut oil.
- Grate the zucchini and place it into a colander lined with paper towel or a kitchen towel. Squeeze out excess liquid.
- Using an electric hand mixer or stand mixer, whisk together the eggs, syrup, and coconut oil until well combined.
- In a separate bowl, combine almond meal, cocoa powder, baking powder, and salt.
- Slowly add the dry ingredients into the wet.
- Add the zucchini and mix until well combined.
- Pour brownie batter into baking pan and bake for 22-30 minutes, or until an inserted toothpick comes out clean. (I have a super hot oven that cooked them in 22 minutes!)
- Remove from oven, let cool for a few minutes, top with chocolate chips, then let the masterpiece cool completely before cutting!
- Try not to eat the entire pan at once!