Ingredients
1 1/2 cups shredded zucchini
1 cup almond flour
1/4 cup cacao powder
1/4 cup maple syrup
2 eggs
1 teaspoon vanilla extract
1/4 cup coconut oil, melted
1/2 teaspoon baking soda
Pinch of salt
Instructions
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Preheat the oven to 350°F (175°C) and grease a baking pan.
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In a bowl, mix together the shredded zucchini, almond flour, cacao powder, maple syrup, eggs, vanilla, coconut oil, baking soda, and salt.
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Pour the batter into the prepared pan and spread it out evenly.
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Bake for 25-30 minutes, or until a toothpick comes out clean.
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Let the brownies cool before cutting into squares.
Notes
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Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They can also be frozen for up to 3 months.
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For added sweetness, you can increase the maple syrup or use stevia to adjust to your taste.
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Add chocolate chips for extra gooeyness and flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert, Snack, Healthy Treat
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
