Description
These Zucchini Brownies are a moist and healthy twist on traditional brownies, blending the natural sweetness and moisture of shredded zucchini with rich cacao powder and wholesome almond flour. Perfect for a guilt-free treat, these brownies are sweetened with maple syrup and free from refined flour, making them great for those seeking a gluten-free dessert option.
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 Oven: Preheat your oven to 350°F (175°C) and grease a baking pan to prevent the brownies from sticking during baking.
- Mix Ingredients: In a large bowl, thoroughly combine shredded zucchini, almond flour, cacao powder, maple syrup, eggs, vanilla extract, melted coconut oil, baking soda, and a pinch of salt until you get a uniform batter.
- Prepare Batter: Pour the mixed batter into the greased baking pan and spread it out evenly to ensure consistent baking.
- Bake: Place the pan in the preheated oven and bake for 25 to 30 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the brownies are fully baked.
- Cool and Serve: Remove from the oven and allow the brownies to cool completely before cutting them into squares for serving, enhancing texture and flavor.
Notes
- Make sure to squeeze out excess water from zucchini if it’s very watery to avoid soggy brownies.
- Maple syrup can be substituted with honey or agave syrup if preferred.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These brownies freeze well; wrap them tightly and freeze for up to 3 months.
- For a nut-free version, substitute almond flour with oat flour and adjust accordingly.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
