I discovered these zucchini brownies years ago when I was experimenting with different recipes with zucchini. I had come across the recipe on Pinterest, and since at that time I had tons of zucchini growing in my garden, I gave them a try. They were so much better than I had expected! They were actually pretty incredible. I think these brownies are just as good as any other brownie I have ever had, and if you are gluten-free or health conscious, these are a dream come true! The true test of the amazingness of the zucchini brownies was when my nieces came for a visit. Now, they have been known to be pretty picky about what they eat (they were on a mac and cheese & bread diet back in the day). I decided to give them the brownies but did not tell them that they were healthy or filled with veggies. When they were devouring them, I asked if they liked them, and they said yes – and then asked if they could have more! After they ate their seconds, we spilled the beans to let them know that they ate brownies with zucchini! These brownies are sure to be a new favorite sweet treat to make when you are looking for something a little healthier. Because they have some chocolate in the batter, the brownies are not vegan. And, when it says no sugar, that means there is not any granulated sugar in the recipe, but obviously there is sugar in the natural ingredients in the recipe. But they are gluten-free, healthy, and delicious! Make sure to put them into the fridge to harden before cutting and serving. Enjoy!
Recipe for Zucchini Brownies (No Butter, Flour, Sugar, Oil or Egg)
- 1 1/2 cups grated zucchini
- 1 cup of store bought almond butter, at room temperature
1/2 cup of honey
1 Tbsp. of pure maple syrup
1/8 tsp. of pure vanilla extract
3/8 tsp. of baking powder
1/2 tsp. of baking soda
1 Tbsp. of cocoa powder (I used natural cocoa powder)
1/16 tsp. of salt
4.5 ounces of bittersweet chocolate (70%) chopped coarsely
1/2 cup of mini semisweet chocolate chips
Coarse sea salt, for sprinkling (optional)
Preheat the oven to 350 degrees. Generously grease the bottom and sides of an 8 x 8 pan with butter or coconut oil (this will be the only butter or oil used in the entire recipe).
Combine the grated zucchini, almond butter, honey, and maple syrup in a large bowl. Use a mixing spoon and stir until ingredients are well incorporated. Add in the vanilla extract.
In a smallish bowl, combine the baking powder, baking soda, salt, and cocoa powder. Sift the ingredients together and then set aside.
Heat the bittersweet chocolate. Prepare a double boiler and heat the chocolate in a pan over simmering water. Stir constantly until the chocolate is melted and smooth. Set the melted chocolate aside and allow it to cool slightly (a few minutes). Spoon the melted chocolate into the zucchini mixture, and mix to incorporate well. Add in the cocoa powder mixture and stir well. Fold in the mini chocolate chips. Pour the batter into the prepared baking pan. Sprinkle desired amount of coarse sea salt over the batter (a little goes a long way – I used just a couple pinches). Put into the oven and bake for 35 – 40 minutes, rotating the pan halfway during baking.
Remove from oven. Allow them to cool completely at room temperature. Cover with foil and put into the fridge to harden for a couple hours before cutting and serving.
*Makes about 16 brownies*
Recipe Adapted from: Delighted Momma, originally from Fast Paleo