Zucchini Brownies

These zucchini brownies are a sneaky way to hide some veggies in your chocolate dessert! Rich, fudgy, and naturally flourless, no one will know! Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 148kcal

Author Arman Liew

Ingredients

1 cup almond butter
1/4 cup maple syrup
1/2 cup coconut sugar or brown sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup + 2 tablespoons cocoa powder
1 teaspoon baking powder
1 cup shredded zucchini
1/2 cup chocolate chips

Instructions

Preheat the oven to 350°F (180°C). Line an 8 x 8-inch pan with parchment paper and set aside.
Shred the zucchini and remove excess moisture. Measure out exactly one cup.
In a mixing bowl, whisk together the almond butter, maple syrup, coconut sugar, eggs, and vanilla extract. Add in the cocoa powder and baking powder. Fold through the zucchini and chocolate chips.
Transfer the brownie batter to the lined pan and bake for 22-25 minutes, or until a toothpick comes out just clean from the center.
Remove the brownies from the oven. Allow them to cool in the pan completely before slicing and serving.

Video

Notes

Almond butter substitute: Substitute the almond butter for peanut butter, cashew butter, or a nut-free alternative like tahini.
Frost it! Add some frosting, like a chocolate frosting or a healthy frosting.
Add mix-ins: Like walnuts, coconut flakes, or even white chocolate chips.
Leftovers: Keep in the fridge, covered, for up to two weeks. They can also be frozen for up to 6 months.

Nutrition