Zucchini Brownies Recipe
These Zucchini Brownies are wonderfully moist and fudgy. You won’t even notice the zucchini hidden inside this delicious summer treat. The chocolate flavor is rich and sweet, while the shredded zucchini blends seamlessly into the batter, creating a gooey and moist texture.
Ingredients
- 1 cup almond butter
- 2 large eggs
- 1/4 cup maple syrup
- 1/2 cup brown sugar or coconut sugar
- 1 medium zucchini grated
- 1 tbsp vanilla extract
- 1/3 cup + 2 tablespoons cocoa powder
- 1 tbsp baking powder
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
- In a mixing bowl, whisk together the almond butter, maple syrup, brown sugar, eggs, and vanilla extract. Add in the cocoa powder and baking powder. Fold through the zucchini and chocolate chips.
- Transfer your brownie batter to the lined pan and bake for 25-27 minutes, or until a toothpick comes out just clean from the center.
- Allow brownies to cool in the pan completely before slicing and serving.
Notes
TO STORE: Leftover brownies can be stored in the refrigerator, covered, for up to two weeks.
TO FREEZE: Place the cooled baked brownies in an airtight container and store them in the freezer for up to six months.