Flourless Zucchini Brownies

Flourless Zucchini Brownies

Zucchini brownies! The very first brownie attempt I ever made. These are a more cake and less dense brownie, but, I promise they’ll appease your chocolate fix. You can even add toasted coconut, chocolate chips, caramel drizzle, or toasted nuts to jazz these bad boys up. They’re light, fluffy, & moist and NO – you canNOT tell there’s zucchini in them. :)

These brownies are great for kids and adults alike – not overly sweet and just perfectly chocolatized. (How is chocolatized not a word?) Now… go get yo’ cocoa bean grind on, girlfran! *Z-snap*

Flourless Zucchini Brownies
  • 2 cups shredded zucchini, squeeze as much excess liquid out as possible - I use a cheese cloth or clean tea towel. Layered paper towels work, too.
  • 1 cup almond butter
  • ¼ cup honey/maple syrup
  • ¼ cup coconut sugar
  • 1 egg
  • 1 tbsp vanilla extract
  • ¼ cup raw cacao powder
  • 1 tsp baking soda
  • ¼ tsp sea salt
  • 1 cup chocolate chips (I use Enjoy Life)
Optional toppings:
  • ¾ cup shredded coconut
  • ¾ cup marshmallows
  • ¾ cup sliced almonds
  1. Preheat oven to 350
  2. Combine all ingredients in food processor or blender.
  3. Pour batter into a parchment lined 8x8 dish. Sprinkle preferred optional toppings on top. Bake for 45 mins.
  4. Let cool completely before pulling parchment + brownies out.
  5. Serve & enjoy! I like to serve mine warm with banana "ice cream" or coconut whipped cream & fresh berries.
  6. Store in the fridge in an airtight container.
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Blogger at Merit + Fork
Chef de Cuisine of Merit + Fork, Nicole's posts are primarily food driven, with a dash of natural health and beauty tips for good measure.

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