Healthy and Decadent Zucchini Brownies Recipe
These zucchini brownies are rich, moist, and chocolatey, combining wholesome ingredients like almond flour and shredded zucchini. A gluten-free dessert perfect for indulgence and sneaky nutrition.
Ingredients
- ½ cup oat flour
- ½ cup almond flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon sea salt
- ¼ teaspoon baking soda
- 2 large eggs
- ½ cup maple syrup
- 1 teaspoon vanilla
- 1 cup loosely packed zucchini, finely grated
- ¾ cup chocolate chips, plus more for topping
Instructions
- Preheat your oven to 350°F. Lightly grease an 8×8-inch baking pan or line it with parchment paper for easy removal.
- In a medium mixing bowl, whisk together the oat flour, almond flour, cocoa powder, sea salt, and baking soda until fully combined.
- In a separate large mixing bowl, whisk the eggs, maple syrup, and vanilla extract until smooth.
- Gently fold the grated zucchini into the wet ingredients, ensuring it's evenly distributed.
- Gradually add the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix.
- Fold in the chocolate chips, reserving a handful to sprinkle on top.
- Pour the batter into the prepared pan, spreading it evenly. Top with additional chocolate chips for an extra burst of chocolate.
- Bake for 30-40 minutes, or until the center is set and a toothpick inserted comes out mostly clean with just a few moist crumbs.
- Cool completely in the pan before slicing into squares. Trust us—letting them cool enhances the texture and flavors!
Notes
Store in an airtight container for up to 4 days or freeze for up to 3 months. For firmer brownies, refrigerate after cooling.