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.
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!
- Vegan: To make this recipe vegan swap the eggs with 2 flax eggs
Serving: 1brownies | Calories: 143kcal | Carbohydrates: 22g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 31mg | Sodium: 138mg | Potassium: 157mg | Fiber: 5g | Sugar: 9g