Fudgy Zucchini Brownies (vegan, gluten-free, paleo)
These fudgy zucchini brownies are secretly healthy, delicious, and decadent. They are made with wholesome ingredients and so chocolatey!
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Ingredients
- 1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp water)
- 1/2 cup natural/drippy almond or cashew butter (or any nut/seed butter)
- 3/4 cup coconut sugar (or brown sugar)
- 1 tsp vanilla extract
- 2 tbsp coconut oil, melted
- 1 cup finely shredded zucchini, packed and squeezed of excess moisture
- 1/2 cup cacao powder
- 1/3 cup + 2 Tbsp almond flour
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/3 cup dairy free chocolate chips, plus more for sprinkling on top
Instructions
- Preheat oven to 350 degrees F. Line an 8×8 pan with parchment paper.
- Make the flax egg in a small bowl by combining ground flaxseed with water. Mix and set aside to thicken for 5 minutes.
- In a large bowl, add the flax egg, almond butter, coconut sugar, vanilla, and melted coconut oil. Stir until well combined. Then add the zucchini (making sure you squeeze out extra liquid very well with a paper towel). Stir until well combined and smooth.
- Next, add the cacao powder and stir until well combined. Then add the almond flour, baking soda, and sea salt. Stir until well combined. Fold in chocolate chips.
- Pour batter into prepared pan. Sprinkle some extra chocolate chips on top. Bake for 35-40 minutes, or until toothpick comes out with a few crumbs. The top should be mostly set and it should still be a little gooey but not too wet on the inside. Let it cool completely before slicing. They will firm up more when cooled.
- Cut into squares and serve! Enjoy! Store covered in an airtight container in the fridge. They taste really good cold too!