Flourless Almond Butter Zucchini Brownies
Who doesn’t love a brownie? I mean a little milk, a little ice cream and it’s a party. Because theses brownies don’t have any flour, they aren’t as heavy as a typical brownie, in a good way. The almond butter reacts with the baking soda in a way that creates a fudgy texture, and the zucchini melts and gives a great creaminess. They truly are delicious. Who knew desserts could be so healthy?!
These can easily be made into blondies by omitting the cocoa powder. They are equally as delicious and a great way to mix it up. I love versatile baking recipes! I will say that in the blondies state, I prefer them at room temp over warm. As brownies I prefer them warm. Go figure.
Whatever your preference, these babies won’t disappoint and they’re a great way to get the kiddos to eat their veggies.
Flourless Almond Butter Zucchini Brownies
Ingredients
- 1 + ½ cups almond butter (peanut butter also works great)
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- 2 tablespoons pure unsweetened cocoa powder
- 1 cup granulated sugar of choice
- 1/8 teaspoon pink Himalayan salt
- 1 cup chocolate chips
- 2 zucchinis, grated
Instructions
- Preheat oven to 350⁰ Grease a 9” x 9” baking dish and line with parchment paper.
- In a large bowl mix together all wet ingredients.
- Add in dry ingredients and mix.
- Grate zucchini over bowl so you don’t lose any of the moisture, or grate and add zucchini and any juices. Use a fine grater if you don’t want any zucchini pieces visible. (You won’t taste them, but I know there are people/kids out there that just can’t handle that.)
- Fold in chocolate chips until batter is well combined.
- Add to prepared pan and bake for 35-45 minutes or until skewer comes out clean.
- Let cool in pan for 10 minutes then remove from pan and let cool completely on rack.
- Can drizzle additional almond butter over top of brownies before serving.
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