Name: Paleo Zucchini Brownies
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 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

Ingredients

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

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Instructions

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.

Author: ErinCategory: gluten free, paleo, bakingMethod: bakingCuisine: AmericanDiet: Gluten Free