Secret Zucchini Brownies

Zucchini is a sneaky plant. If you've got this summer favorite in your garden you know what I'm talking about. One day you've got a beautiful little zucchini with the diameter of a quarter, and the next day you walk outside to check the garden and somehow you've got a zucchini the size of a holiday ham! Not to mention one zucchini plant can produce enough squash to feed a small army. Before summer's out you are swimming in zucchini and you have no idea what to do with it all! But don't panic! Before you start using your overgrown zucchini as a baseball bat in pick-up games at the park, you should also know that zucchini is sneaky in other ways too. It's a versatile little veggie that works beautifully as a substitute for pasta (learn how to make zucchini noodles here), a savory sidedish (10 zucchini side-dishes), or my personal favorite, as a secret ingredient in brownies.

Yep, you heard me, BROWNIES.

These are my go-to dessert for the summer. They are gluten-free and use less than half the sugar recommended in regular brownie recipes, yet despite this they still manage to yield rich, fudgy deliciousness. Not to mention, zucchini are excellent sources of Vitamins A, C, K and B6 and are high in dietary fiber, potassium, and even protein, so adding them to your brownies is pretty much like taking your daily multivitamin, only much much tastier. Tried, tested, and true, they've gotten me though many a summer get-together with less than healthy options and made believers of quite a few of my friends and family as well. On top of that, they are ridiculously easy to make if you have a food processor or blender.

Fresh-picked garden zucchini work great for this recipe (once picked zucchini will last 3-4 days in the fridge), especially those over-sized ones that aren't as tasty for salads and sides (young zucchini have better flavor and texture). And if you still have zucchini coming out of your ears after this recipe, try grating it and tossing it into a bag in the freezer. That way you have easy-peasy ready-to-go zucchini for all of your brownies and quick breads long after the zucchini madness has died down.

Flourless Zucchini Brownies

(Recipe adapted from Delighted Momma)

What you will need:

  • 1 cup of almond butter (peanut butter works perfect as a substitute and will save you a few bucks)

  • 1 1/2 cup chopped zucchini (If you don't have a food processor, you will want to grate your zucchini with a cheese grater)

  • 1/3 cup of raw honey

  • 1 egg

  • 1 tsp of vanilla

  • 1 tsp of baking soda

  • 1 tsp of cinnamon

  • 1/2 tsp of nutmeg

  • 1 cup of dark chocolate chips. I used gluten free chocolate chips.

Directions:

  • Preheat oven to 350 degrees.

  • Combine all the ingredients in a food processor or blender and give it a buzz! (just until the zucchini and chocolate are chopped up)

  • Pour into a greased 9x9 baking pan.

  • Bake for 35-45 minutes, or until a toothpick comes out clean.

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