Imagine sinking your teeth into a rich, decadent chocolate brownie that's not only mind-blowingly delicious but also secretly packed with nutrition. These Paleo Chocolate Zucchini Brownies are the ultimate dessert hack that proves healthy eating doesn't mean sacrificing flavor. With a moist, fudgy texture and deep chocolate taste, these brownies will have you believing in nutritional magic – and the best part? No one will ever guess there's a vegetable hiding inside!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Paleo
Serves: 16 brownies
Ingredients
- 1 cup grated zucchini
- 1/2 cup almond flour
- 1/2 cup cocoa powder
- 1/4 cup honey or maple syrup
- 1/4 cup coconut oil, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, allowing some overhang for easy removal later, or grease the pan with coconut oil to prevent sticking.
- In a large mixing bowl, combine the grated zucchini with the melted coconut oil. Stir until the zucchini is well-coated with the oil.
- Add the honey or maple syrup to the bowl and mix thoroughly until the wet ingredients are well combined.
- Crack the two large eggs into the bowl and add the vanilla extract. Whisk the mixture until it is smooth and fully blended.
- In a separate bowl, whisk together the almond flour, cocoa powder, baking soda, and salt until they are evenly mixed.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- Pour the brownie batter into the prepared baking pan, spreading it evenly with a spatula. Tap the pan gently on the counter to remove any air bubbles.
- Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are fine).
- Once baked, remove the brownies from the oven and allow them to cool in the pan for about 10 minutes. Then, using the parchment paper overhang, lift the brownies out of the pan and transfer them to a wire rack to cool completely.
- Once cooled, cut the brownies into 16 squares. Enjoy your delicious Paleo Chocolate Zucchini Brownies!
Tips
- Squeeze excess moisture from the grated zucchini using a clean kitchen towel to prevent soggy brownies.
- Use high-quality cocoa powder for the most intense chocolate flavor.
- Don't overmix the batter – this can lead to tough brownies.
- For extra richness, consider adding a handful of dark chocolate chips.
- Let the brownies cool completely before cutting to ensure clean, neat squares.
- Store in an airtight container in the refrigerator for up to 5 days.
- For best texture, bring to room temperature before serving.
Nutrition Facts
Calories: 115kcal
Carbohydrates: 8g
Protein: 3g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 25mg
