Imagine sinking your teeth into a rich, decadent brownie that's not only incredibly delicious but also secretly packed with hidden vegetables and completely gluten-free and dairy-free! These magical Zucchini Brownies are about to revolutionize your dessert game, proving that healthy treats can be just as sinful and satisfying as traditional brownies. Whether you're health-conscious, have dietary restrictions, or simply love a surprising twist on a classic dessert, this recipe will become your new obsession.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup grated zucchini
- 1/2 cup almond flour
- 1/2 cup cocoa powder
- 1/2 cup maple syrup
- 1/4 cup coconut oil
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, ensuring the paper overhangs the sides for easy removal.
- Grate the zucchini using a box grater. After grating, place the zucchini in a clean kitchen towel and squeeze out excess moisture. This prevents the brownies from becoming too wet.
- In a large mixing bowl, combine the almond flour, cocoa powder, baking soda, and salt. Whisk these dry ingredients together until well incorporated and lump-free.
- In a separate bowl, mix the maple syrup, melted coconut oil, and vanilla extract until smooth and fully combined.
- Add the wet ingredients to the dry ingredients, stirring gently. Fold in the squeezed zucchini, ensuring it's evenly distributed throughout the batter.
- Transfer the batter to the prepared baking pan, spreading it evenly with a spatula. Smooth the top to create an even surface.
- Bake in the preheated oven for 25 minutes. To check doneness, insert a toothpick into the center - it should come out with a few moist crumbs.
- Remove from the oven and let cool in the pan for 15 minutes. Then, using the parchment paper overhang, lift the brownies out and transfer to a wire rack to cool completely.
- Once cooled, cut into 12 equal squares. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Tips
- Moisture Management: The key to perfect texture is removing excess water from the zucchini. Squeeze it thoroughly in a clean kitchen towel to prevent soggy brownies.
- Room Temperature Ingredients: Ensure your coconut oil and other wet ingredients are at room temperature for better mixing and consistent batter.
- Don't Overmix: Gently fold ingredients to maintain a tender brownie texture. Overmixing can lead to tough brownies.
- Check for Doneness: A few moist crumbs on the toothpick are perfect - this ensures your brownies stay fudgy and not dry.
- Cool Completely: Allow brownies to cool entirely before cutting to help them set and prevent crumbling.
- Storage Hack: For maximum freshness, store in an airtight container and enjoy within 3 days at room temperature or up to a week in the refrigerator.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 12g
Protein: 3g
Fat: 11g
Saturated Fat: 6g
Cholesterol: 0mg
