Description
These moist and fudgy zucchini brownies are a delicious and healthier twist on traditional brownies, incorporating shredded zucchini for added moisture and nutrients. Made with almond flour and cacao powder, sweetened naturally with maple syrup, and quickly baked to perfection, they offer a gluten-free and naturally sweet treat perfect for any occasion.
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 ensure the brownies don’t stick.
- Mix wet and dry ingredients: In a large 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 all ingredients are well incorporated into a smooth batter.
- Prepare the batter: Pour the brownie batter into the greased baking pan and spread it out evenly to ensure uniform baking.
- Bake the brownies: Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean, indicating the brownies are fully cooked.
- Cool and serve: Remove the brownies from the oven and allow them to cool completely in the pan before slicing into squares to serve.
Notes
- Make sure to squeeze out excess moisture from the shredded zucchini if you want a firmer texture.
- Use parchment paper to line your baking pan for easier removal.
- These brownies can be stored in an airtight container in the refrigerator for up to 5 days.
- For added texture, consider folding in chopped nuts or dark chocolate chips before baking.
- If almond flour is unavailable, a finely ground gluten-free flour alternative can be used.
