Flourless Zucchini Brownies

$- 1 medium zucchini (about 1 cup, grated) - 1 cup almond butter (or any nut/seed butter you prefer) - 1/2 cup cocoa powder - 1/2 cup maple syrup (or honey) - 2 large eggs - 1 teaspoon vanilla extract - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup dark chocolate chips (optional) The main ingredient here is zucchini. It adds moisture and makes these brownies less dense. The almond butter gives a rich flavor and creamy texture. Cocoa powder brings that deep chocolate taste we love. Maple syrup sweetens while keeping it natural. Eggs help bind everything, making the brownies rise. Vanilla adds a nice aroma. Baking soda helps with fluffiness, while salt boosts flavor. Lastly, dark chocolate chips provide extra bursts of chocolate in every bite. Each brownie has about 120 calories. It contains around 7 grams of fat, 10 grams of carbs, and 3 grams of protein. This makes it a sweet treat you can enjoy without guilt. The healthy fats from almond butter fill you up. Zucchini adds fiber, aiding digestion. If you want to make these brownies even better, consider adding nuts or seeds for extra crunch and nutrition. For more details, check out the Full Recipe. - Preheat your oven to 350°F (175°C). - Prepare a 9x9 inch baking pan by greasing it or lining it with parchment paper. - In a large mixing bowl, combine the grated zucchini and almond butter. - Stir until the mixture is smooth. - Next, add the cocoa powder, maple syrup, eggs, and vanilla extract. - Mix well until everything is fully combined and creamy. - Sprinkle the baking soda and salt over the mixture. - Gently fold them in to combine. - If you want, fold in the dark chocolate chips. - Pour the brownie batter into your prepared baking pan. - Spread it out evenly. - Bake for 25-30 minutes. - A toothpick inserted in the center should come out mostly clean with a few moist crumbs. Enjoy baking these flourless zucchini brownies! For the complete process, check the Full Recipe. To make your brownies perfect, start by managing the zucchini's moisture. Grate it finely and squeeze it in a clean cloth to remove excess water. This step helps avoid sogginess. Too much moisture can lead to brownies that fall apart. Next, mix your ingredients well. Combine the grated zucchini with almond butter until smooth. Then, add cocoa powder, maple syrup, eggs, and vanilla extract. Stir until you see a creamy mix. Don't rush this step. A well-blended batter gives you a fluffy texture. For a lovely presentation, dust your brownies with cocoa powder or powdered sugar. This simple touch makes them look fancy and inviting. You can also cut them into fun shapes for a party or event. To elevate your dessert, serve the brownies with a scoop of vanilla ice cream. The cold ice cream pairs well with warm brownies. It creates a delightful contrast of flavors and temperatures. You can also add fresh berries or a drizzle of chocolate sauce for extra flair. Check out the Full Recipe for detailed instructions and make your baking adventure a success! {{image_2}} If you want to make these brownies vegan, you can swap the eggs. Use flax eggs or chia seeds instead. To make one flax egg, mix one tablespoon of ground flaxseed with two and a half tablespoons of water. Let it sit for five minutes to thicken. For chia seeds, do the same with one tablespoon of chia seeds. This change will keep your brownies moist and tasty. You can make these brownies gluten-free easily. Instead of almond butter, try sunflower seed butter or cashew butter. Both work well and keep the flavor rich. For add-ins, look for gluten-free chocolate chips or nuts. This way, you get a delicious treat without gluten. Want to add more flavor to your brownies? You can mix in some spices or extracts. A teaspoon of espresso powder gives a deep, rich taste. Almond extract adds a nutty flavor that pairs well with chocolate. Cinnamon can also bring warmth and depth, making these brownies even more special. Experiment with flavors that you enjoy, and let your creativity shine! For the full recipe, check the details above. Store your flourless zucchini brownies at room temperature for up to three days. Keep them in an airtight container. This method keeps them soft and moist. If you live in a warm area, consider refrigerating them. In the fridge, they can last about a week. To freeze brownies, first let them cool completely. Cut them into squares. Wrap each square tightly in plastic wrap. Place the wrapped brownies in a freezer bag. They can stay frozen for up to three months. When you're ready to enjoy one, just thaw it at room temperature. These brownies taste best within three days of baking. After that, they still taste good for about a week in the fridge. If frozen, enjoy them within three months for the best flavor. Keeping track of these timelines helps you enjoy your brownies at their best! Yes, you can use other nuts or nut butters. If you have allergies, try sunflower seed butter or tahini. These options work well and add a different flavor. You can also use peanut butter or cashew butter. Each choice will change the taste a bit, so pick what you love! If your brownies crumble, they may need more moisture. Double-check that you added enough zucchini and eggs. If they seem dry, try adding a little more almond butter or maple syrup. Mixing well also helps. Make sure to bake them for the right time, too. If they bake too long, they can dry out. Look for a few signs to tell if your brownies are ready. First, check the edges. They should pull away from the pan slightly. Then, insert a toothpick in the center. If it comes out mostly clean with a few moist crumbs, it's done. If there's wet batter, bake a bit longer. Keep an eye on them towards the end! You learned how to make delicious brownies using simple ingredients. We walked through the steps, including mixing and baking. I shared tips to perfect texture and presentation. You can even try variations, like vegan options or flavor boosts. Storage tips help keep your brownies fresh longer. Enjoy experimenting with your own twists on this recipe. Baking should be fun, so savor every bite of your tasty creation.$

Indulge in these delicious flourless zucchini brownies that are both healthy and decadent! Made with simple ingredients like almond butter and cocoa powder, these brownies are a guilt-free treat. Perfect for anyone looking to satisfy their sweet tooth without the fuss. Ready in just 45 minutes, these brownies are sure to impress your family and friends. Click through to get the full recipe and create this mouthwatering dessert today!

Print Recipe Pin Recipe

Ingredients

1 medium zucchini (about 1 cup, grated)

1 cup almond butter (or any nut/seed butter you prefer)

1/2 cup cocoa powder

1/2 cup maple syrup (or honey)

2 large eggs

1 teaspoon vanilla extract

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup dark chocolate chips (optional)

Instructions

Preheat your oven to 350°F (175°C) and lightly grease a 9x9 inch baking pan or line it with parchment paper.

In a large mixing bowl, combine the grated zucchini with the almond butter and mix until smooth.

Add in the cocoa powder, maple syrup, eggs, and vanilla extract. Stir well until fully combined and the mixture is creamy.

Sprinkle the baking soda and salt over the mixture, folding it in gently to incorporate.

If using, fold in the dark chocolate chips until evenly distributed throughout the batter.

Pour the brownie batter into the prepared baking pan and spread it evenly.

Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.

Allow the brownies to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.

Once cooled, cut into squares and enjoy!

Prep Time, Total Time, Servings: 15 min | 45 min | 16 servings

Optional Presentation Tips: Serve the brownies dusted with a light sprinkle of cocoa powder or powdered sugar, and garnish with a scoop of vanilla ice cream on top for a decadent dessert.