Description
These Zucchini Brownies are ultra-fudgy, rich, and packed with deep chocolate flavor. Shredded zucchini keeps every bite moist and tender, while almond butter and chocolate chips make these brownies irresistibly decadent.
Ingredients
- 1 cup almond butter
- 1/4 cup maple syrup
- 1/2 cup coconut sugar or brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup + 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1 cup shredded zucchini, well drained
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F (180°C). Line an 8×8-inch baking pan with parchment paper.
- Shred the zucchini and squeeze out as much excess moisture as possible. Measure 1 cup.
- In a large mixing bowl, whisk together the almond butter, maple syrup, coconut sugar, eggs, and vanilla extract until smooth.
- Add the cocoa powder and baking powder, stirring until fully combined.
- Fold in the shredded zucchini and chocolate chips.
- Spread the batter evenly into the prepared baking pan.
- Bake for 22–25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the brownies to cool completely in the pan before slicing into 12 squares and serving.
Notes
- Use room-temperature eggs for a smoother batter.
- Squeeze the zucchini well to prevent soggy brownies.
- Start checking for doneness around 20 minutes to avoid overbaking.
- Store in an airtight container in the refrigerator for up to 5 days or freeze individual portions for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American