Description
These delicious and moist zucchini brownies are a healthier twist on the classic treat, incorporating shredded zucchini and almond flour for added nutrition. Naturally sweetened with maple syrup and rich with cacao powder, these brownies are gluten-free and perfect for a guilt-free indulgence.
Ingredients
Scale
Wet Ingredients
- 1 1/2 cups shredded zucchini
- 1/4 cup maple syrup
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 cup coconut oil, melted
Dry Ingredients
- 1 cup almond flour
- 1/4 cup cacao powder
- 1/2 teaspoon baking soda
- Pinch of salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a baking pan to prevent the brownies from sticking.
- Mix Ingredients: In a mixing bowl, combine the shredded zucchini, almond flour, cacao powder, maple syrup, eggs, vanilla extract, melted coconut oil, baking soda, and a pinch of salt. Stir until everything is well incorporated into a smooth batter.
- Prepare Batter: Pour the brownie batter into the greased baking pan, spreading it evenly to ensure uniform baking.
- Bake: Place the pan in the preheated oven and bake for 25-30 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
- Cool and Serve: Remove the brownies from the oven and allow them to cool completely before cutting into 12 squares for serving.
Notes
- Make sure to squeeze out excess moisture from the zucchini for better texture.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- You can substitute maple syrup with honey or agave syrup if preferred.
- For a chocolate boost, consider adding a handful of dairy-free chocolate chips to the batter.
