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Zucchini Brownies Recipe

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4.1 from 10 reviews

These Zucchini Brownies combine the rich, chocolatey flavor of traditional brownies with the moist, nutritious addition of shredded zucchini. Made with wholesome ingredients like almond butter and natural sweeteners, this recipe offers a deliciously healthier twist on a classic treat, perfect for satisfying your sweet tooth while sneaking in some veggies.

Ingredients

Wet Ingredients

  • 1 cup almond butter
  • 1/4 cup maple syrup
  • 2 large eggs
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1/2 cup coconut sugar (or brown sugar)
  • 1/3 cup + 2 tablespoons cocoa powder
  • 1 teaspoon baking powder

Add-ins

  • 1 cup shredded zucchini, excess moisture removed
  • 1/2 cup chocolate chips

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (180°C). Line an 8 x 8-inch baking pan with parchment paper to prevent sticking and set it aside.
  2. Prepare Zucchini: Shred the zucchini using a grater and squeeze out any excess moisture to ensure your brownies are not too wet. Measure out exactly one cup of shredded zucchini.
  3. Mix Wet Ingredients: In a large mixing bowl, whisk together the almond butter, maple syrup, coconut sugar, eggs, and vanilla extract until smooth and well combined.
  4. Add Dry Ingredients: Stir in the cocoa powder and baking powder, mixing until evenly incorporated into the wet mixture.
  5. Fold in Zucchini and Chocolate Chips: Gently fold the shredded zucchini and chocolate chips into the batter, distributing them evenly without overmixing.
  6. Bake: Pour the batter into the prepared pan, spreading it out evenly. Bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out just clean.
  7. Cool and Serve: Remove the brownies from the oven and allow them to cool completely in the pan. Once cooled, slice into 12 servings and enjoy.

Notes

  • Removing excess moisture from zucchini is crucial to avoid soggy brownies.
  • You can substitute coconut sugar with regular brown sugar if preferred.
  • Almond butter can be replaced with other nut butters like peanut or cashew butter for variation.
  • Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • For a vegan version, replace eggs with flax eggs and ensure chocolate chips are dairy-free.

Find it online: https://bitezly.com/zucchini-brownies-recipe-2/