Paleo Zucchini Brownies

These paleo zucchini brownies are a delicious low carb, healthy dessert made from almond flour, chocolate chips, and maple syrup – you won’t even know there are veggies in them!

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:

• zucchini
• almond flour
• almond butter
• maple syrup
• cocoa powder
• eggs
• coconut oil
• vanilla

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.

You’ll then combine all of your wet ingredients in one bowl, whisking together the eggs, maple syrup, coconut oil, almond butter, and vanilla.

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.

Enjoy!

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!

• Easy Paleo Brownies
• Paleo Zucchini Bread
• Super Fudgy Brownies