What?! Zucchini Brownies? It doesn’t sound appetizing but I can tell you that it is very good. It’s moist, rich, super dark, not too sweet, and yes, guilt-free (gluten-free, no refined sugar, no butter or oil, nut-free, and wheat-free). My 9-year old daughter loves them. My 4-year old son won’t try anything with the word “zucchini” it in no matter how chocolatey it is. If you’re lucky, it’s a great way to get veggies in your child or husband’s diet. 🙂 Perfect for dessert or a snack.
The recipe is from cookingalamel.com but I made my own changes because I want it EXTRA DARK!
- 1 cup almond meal
- 1/2 cup Peet’s unsweetened cocoa powder
- 1/2 tsp. sea salt
- 1/2 tsp. baking soda
- 1/4 cup coconut sugar
- 1/4 cup plain Fage Greek yogurt
- 2 eggs
- 1 T vanilla extract
- 1/2 t liquid stevia (or 1/2 cup more coconut sugar, added to the dry ingredients)
- 2-3 zucchini squash, shredded
- One (1) 3.5 oz. of 85% or higher dark chocolate bar, roughly chopped
- Optional: 3/4 cup chopped walnuts or pecans
- Preheat oven to 350˚F. Grease or line an 8″x 8″ pan with parchment paper.
- In a small bowl, stir together the almond meal, cocoa, salt, baking soda, and coconut sugar.
- In a large mixing bowl, beat the yogurt, eggs, vanilla, and liquid stevia together, until smooth.
- Slowly add the dry ingredients until fully incorporated.
- Fold in the shredded zucchini, chocolate pieces, and nuts.
- Pour into a greased 8×8 baking dish.
- Bake for 30-35 minutes until toothpick comes out clean. Let cool before cutting.