Description
Delicious and healthy zucchini brownies made with almond flour and cacao powder, sweetened naturally with maple syrup. These moist, fudgy brownies are perfect for a gluten-free treat that incorporates hidden veggies without compromising flavor.
Ingredients
Scale
Main Ingredients
- 1 1/2 cups shredded zucchini
- 1 cup almond flour
- 1/4 cup cacao powder
- 1/4 cup maple syrup
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 cup coconut oil, melted
- 1/2 teaspoon baking soda
- Pinch of salt
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a baking pan to prevent sticking and ensure easy removal of the brownies.
- 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. Stir until all ingredients are thoroughly incorporated, forming a smooth batter.
- Pour Batter: Pour the prepared batter into the greased baking pan and spread it evenly using a spatula to ensure uniform thickness for baking.
- Bake: Place the pan in the preheated oven and bake for 25 to 30 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs attached.
- Cool and Serve: Allow the brownies to cool completely in the pan. Once cooled, cut into 12 squares and serve.
Notes
- Use fresh, firm zucchini for best texture and flavor.
- Make sure to squeeze out excess water from the shredded zucchini if it’s very watery to avoid soggy brownies.
- You can substitute coconut oil with another neutral oil if preferred.
- Store brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- These brownies can also be frozen for up to 2 months; thaw before serving.
