Zucchini in brownies? I know what you’re thinking. But trust me on this one when I say that these brownies are rich, decadent and everything you want in a traditional brownie.
I’m a sucker for a good brownie, and I’m going to need that brownie to be chewy, fudgy, and slightly dense. I want to bite into it and immediately feel like I’m taken back to my childhood when I used to eat those Duncan Hines brownies from the box. Those seriously used to be my favorite.
What makes these brownies paleo?
So to make a paleo brownie, there cannot be any regular flour that comes from a grain, so no oat flour, no white flour, no spelt flour. It basically has to be a gluten-free flour, and typically one that is lower in carbs.
To keep them gluten-free and low carb, the only flour that is used is almond flour. So that handles the flour aspect, but we also need to use a paleo certified sweetener, such as coconut sugar, maple syrup, or honey.
So in order to keep them refined sugar free, the only sugar were going to use here is maple syrup.
Are these zucchini brownies healthy for you?
Yes! And the best part of it is that you can’t taste that they are healthier either. The zucchini is actually blended in to nicely and just adds a veggie boost to your brownies.
I love making traditional sweet treats and finding ways to make them healthier for everyone to enjoy. Seriously, I made these last week for Tom’s roommates to enjoy ( 3 guys!) and they all gobbled them up.
Ingredients in paleo zucchini brownies:
All you truly need is one bowl (can use two if you wish!), and about 25 minutes and then you’ve got the most perfect fudgy zucchini brownies.
How to make these brownies
They are seriously easy to make. Like most things of mine, they don’t require a lot of steps or ingredients because I like to keep things as basic as possible.
You’ll need to shred a zucchini as fine as possible. I actually used my food processor for this because there is an attachment on the processor that grates things. This still wasn’t fine enough for my liking so I ran it through the regular food processor for a few pulses to get it small enough.
You’ll want to squeeze it with a paper towel, too, just to remove any extra moisture. I just wrap it up and squeeze.
In a separate bowl, mix together the dry ingredients. The almond flour, baking soda, salt, cocoa powder.
Add the dry ingredients to the wet ingredients, stir till combined, and then add in the zucchini and the chocolate chips.
Stick them in the oven for 24-28 minutes or until baked through when a tooth pick gets inserted and comes out clean.
STORE THEM IN THE FRIDGE!!!! They get so fudgy and delicious.
If you make this recipe, be sure to comment below and let me know how it was! Also tag @erinliveswhole on Instagram and use the hashtag #erinliveswhole so I can see it and feature you!
If you liked this recipe, you’ll want to try these!
- 2 eggs
- 1/2 cup maple syrup
- 1/2 cup coconut oil
- 1/4 cup almond butter
- 1 tsp vanilla
- 1 cup almond flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2/3 cup cocoa powder
- 1 cup finely shredded zucchini, squeezed to remove extra moisture (I grated it, then pulsed it through my food processor for extra fine texture) *no need to peel the zucchini.
- 1/2 cup chocolates chips + more for sprinkling on top
- Preheat oven to 350F and line an 8×8 with parchment paper and non-stick spray. I use both for no sticking.
- In a large bowl, whisk together eggs and maple syrup.
- Whisk in coconut oil, almond butter, and vanilla.
- In a separate small bowl, mix together almond flour, baking soda, salt, and cocoa powder.
- Add dry ingredients to wet ingredients and stir till combined.
- Add in the shredded zucchini and chocolate chips.
- Pour into 8×8 dish and top with more chocolate chips if desired.
- Bake for 24-28 minutes or until toothpick or knife inserted into the center comes out clean.
- Let cool before cutting.
- STORE THEM IN THE FRIDGE!!!! They get so fudgy and delicious.
There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I absolutely love and use myself. Thank you for supporting Erin Lives Whole, it helps keep this blog afloat 🙂