Triple Chocolate Zucchini Brownies with Almond Flour
Serves 410 mins prep30 mins cook
These Triple Chocolate Zucchini Brownies are extra chocolatey, perfectly moist, and with the nutritious bulk added by the zucchini, okay to have all in one sitting!
0 servings
What you need
cup zucchini
cup almond flour
tsp baking powder
tbsp unsweetened cocoa
tsp salt
tsp vanilla extract
tbsp almond milk
Instructions
1 Preheat oven to 325°F (350°F for metal pan). 2 Finely shred zucchini using a large-hole grater or food processor. 3 In a small bowl, combine and uniformly mix dry ingredients. 4 In a large bowl, whisk together egg and vanilla extract. 5 Add dry mix to wet, and whisk to remove clumps. Batter will be dry. 6 Transfer zucchini into bowl and stir until completely incorporated. Moisture from the zucchini will make the consistency smooth and thick. 7 Grease a 5” x 5” glass baking pan and pour batter in, flattening with a spatula. 8 Bake for about 30 minutes or until a toothpick inserted into center comes out with just a few crumbs attached. 9 Let brownies sit 15 minutes before trying to cut into squares. 10 Tip: Cut with a plastic knife to prevent crumbling. 11 Save it for the next day and they’ll be extra fudgy!View original recipe