Triple Chocolate Zucchini Brownies with Almond Flour

Finely shred zucchini using a large-hole grater or food processor.

In a small bowl, combine and uniformly mix dry ingredients.

In a large bowl, whisk together egg and vanilla extract.

Add dry mix to wet, and whisk to remove clumps. Batter will be dry.

Transfer zucchini into bowl and stir until completely incorporated. Moisture from the zucchini will make the consistency smooth and thick.

Grease a 5” x 5” glass baking pan and pour batter in, flattening with a spatula.

Bake for about 30 minutes or until a toothpick inserted into center comes out with just a few crumbs attached.

Let brownies sit 15 minutes before trying to cut into squares.

Tip: Cut with a plastic knife to prevent crumbling.

Save it for the next day and they’ll be extra fudgy!