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.
Servings: 12
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: 1brownies | Calories: 143kcal | Carbohydrates: 22g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 31mg | Sodium: 138mg | Potassium: 157mg | Fiber: 5g | Sugar: 9g