Grain-free, vegan, fudgy zucchini brownies made with almond butter and coconut flour! They taste decadent but are packed with nutrition.
Got an excess of summer zucchini? Then you have the perfect reason to make brownies.
Zucchini makes great muffins and loaves, but when it comes to perfect partnerships, zucchini and chocolate are a heavenly match. These super-easy, power-packed brownies are a shining–or rather, fudgy–example. They are free of grains, gluten, eggs ,dairy, and refined sugar, but that’s not what makes them exceptional. Rather it’s their luscious, double-chocolate flavor and unctuous texture that make them exceptional.
The key to making these brownies perfect is to avoid over-baking. That means you will need to pull them out of the oven while the centers still look really moist and somewhat under-baked (the toothpick test does not work here). The brownies will firm up as they cool, so let them cool completely in the tin before attempting to remove them. During these hot summer months, it’s a good idea to let them chill overnight, too.
A chilly brownie on a hot summer day is mighty fine.
And an extra-sweet bonus? These brownies are really power bars in disguise (more than 6 grams of protein apiece!). So forget the guilt and instead relish every chocolate-y bite!
- ¾ cup smooth almond butter (or nut/seed butter of choice)
- ¼ cup maple syrup (or syrup of choice)
- 1 teaspoon vanilla extract
- ¼ tsp fine sea salt
- 1-1/4 cups shredded zucchini
- ⅓ cup cocoa powder
- 2 tablespoons coconut flour
- ¾ teaspoon baking soda
- 6 tablespoons miniature semisweet chocolate chips, divided
- Preheat oven to 350F. Grease or spray 10 cups of a standard muffin tin.
- In a large bowl, stir together the nut butter, syrup, vanilla, and salt until smooth. Stir in the zuchini, cocoa powder, coconut flour and baking soda until well blended. Stir in 4 tablespoons of the chocolate chips.
- Divide batter evenly between prepared cups, smoothing tops with moist fingertips; sprinkle tops with remaining chocolate chips.
- Bake in preheated oven for 24 to 28 minutes until set at edge (center may still look moist; do not overbake). Cool completely in tin set on a wire rack.