zucchini brownies

Zucchini brownies are very moist and light without the overly sweet sugar high you may experience from traditional brownies. Zucchini brownies are also a great way to use extra zucchini's from your summer garden. No one will even suspect zucchini's are in there!

Zucchini Brownies

Ingredients:

1/2 cup dark chocolate, chopped
1/4 cup coconut oil
1/4 cup honey
2 eggs
2 tsp vanilla extract
1/4 tsp almond extract
1 cup almond flour
1/4 cup cacao powder
1 1/2 tsp sea salt
2 zucchini

Directions:

Preheat the oven to 350F. Please parchment paper on the bottom of an 8x8 pan and grease the sides with coconut oil.

Combine the dark chocolate, coconut oil and honey in a small microwave safe dish. Heat for about 1 minute or until slightly melted, stir until smooth.

Use a small bowl to combine the eggs, vanilla and almond extract and a medium bowl to combine the flour, cacao powder, baking soda, and salt. Mix each bowl well. Combine all 3 bowls and incorporate all ingredients.

Use the grating attachment on a food processor to shred the zucchini. Place zucchini in the middle of a clean towel, twist and squeeze out the water. Place zucchini on a cutting board and mince finely. Make sure the pieces are small. Mix the zucchini into the batter.

Spread the batter on the baking pan and bake for 25 minutes or until cooked through.  

Original recipe by Diana Keuilian in The Recipe Hacker