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4.89
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18
votes
Zucchini Brownies
Sneak veggies into your dessert with these healthy zucchini brownies that are made with almond and oat flour and naturally sweetened with maple syrup. They're moist, fudgy, oil-free and gluten-free.
Prep Time
10
minutes
mins
Cook Time
35
minutes
mins
Total Time
45
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
12
Author:
Brittany Mullins
Ingredients
½
cup
oat flour
½
cup
almond flour
½
cup
unsweetened cocoa powder
½
teaspoon
sea salt
¼
tsp
baking soda
2
large
eggs
½
cup
maple syrup
1
teaspoon
vanilla extract
1
cup
loosely packed zucchini
finely grated
¾
cup
chocolate chips
plus more for topping
Instructions
Preheat oven to 350°F. Grease an 8×8-inch baking pan or line with parchment.
In a medium mixing bowl combine oat flour, almond flour, cocoa powder, sea salt and baking soda.
In a large mixing bowl whisk together eggs, maple syrup and vanilla extract. And zucchini to bowl and mix to combine.
Pour dry ingredients into wet ingredients and mix until just combined.
Fold in chocolate chips.
Transfer mixture to the prepared pan. Bake for 30-40 minutes, or until brownies are set in the center and a toothpick comes out clean.
Let brownies cool completely (trust me, they test better cool, plus you won’t burn your mouth). Cut into squares and enjoy!
Video
Notes
Vegan:
To make this recipe vegan swap the eggs with 2
flax eggs
Nutrition
Serving:
1
brownies
|
Calories:
143
kcal
|
Carbohydrates:
22
g
|
Protein:
5
g
|
Fat:
7
g
|
Saturated Fat:
2
g
|
Cholesterol:
31
mg
|
Sodium:
138
mg
|
Potassium:
157
mg
|
Fiber:
5
g
|
Sugar:
9
g