Description
These Zucchini Brownies offer a moist, rich chocolate treat with the added nutrition of shredded zucchini, almond flour, and natural sweeteners. Perfect for a healthier dessert option, these brownies are gluten-free, dairy-free, and use coconut oil and maple syrup for wholesome sweetness and fat.
Ingredients
Scale
Dry Ingredients
- 1 cup almond flour
- 1/4 cup cacao powder
- 1/2 teaspoon baking soda
- Pinch of salt
Wet Ingredients
- 1 1/2 cups shredded zucchini
- 1/4 cup maple syrup
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 cup coconut oil, melted
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease your baking pan thoroughly to prevent the brownies from sticking.
- Mix Ingredients: In a large bowl, combine shredded zucchini, almond flour, cacao powder, maple syrup, eggs, vanilla extract, melted coconut oil, baking soda, and a pinch of salt. Mix until the batter is smooth and evenly blended.
- Pour Batter: Pour the prepared batter into the greased baking pan and spread it out evenly to ensure uniform baking.
- Bake: Place the pan in the oven and bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean, indicating the brownies are cooked through.
- Cool and Slice: Remove the pan from the oven and allow the brownies to cool completely before cutting them into squares to maintain their shape.
Notes
- Shredded zucchini adds moisture and nutrients without strong flavor—ensure it’s well drained if excess water is present.
- Use parchment paper to line the baking pan for easier removal and cleanup.
- For a richer texture, consider adding a handful of chocolate chips or chopped nuts.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This recipe is naturally gluten-free and dairy-free.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
