Imagine sinking your teeth into a rich, fudgy chocolate brownie that's not only incredibly delicious but also secretly packed with nutrition. These Flourless Zucchini Chocolate Brownies are the ultimate guilt-free dessert that will make you question everything you thought you knew about healthy treats! Moist, chocolatey, and surprisingly easy to make, this recipe transforms the humble zucchini into a dessert superhero that will have everyone begging for seconds.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 16 brownies
Ingredients
- 2 cups grated zucchini
- 1/2 cup unsweetened cocoa powder
- 1/2 cup almond butter
- 1/2 cup honey or maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- Grate fresh zucchini using a box grater or food processor. After grating, use a clean kitchen towel to squeeze out excess moisture from the zucchini. This prevents the brownies from becoming too wet.
- In a large mixing bowl, combine the grated zucchini, unsweetened cocoa powder, almond butter, honey (or maple syrup), eggs, and vanilla extract. Mix thoroughly until all ingredients are well incorporated.
- Add baking soda and salt to the mixture, stirring until evenly distributed throughout the batter.
- Fold in half of the chocolate chips, reserving the remaining chips for topping.
- Transfer the batter to the prepared baking pan, spreading it evenly with a spatula. Sprinkle the remaining chocolate chips on top of the batter.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Remove from the oven and let the brownies cool completely in the pan for at least 15-20 minutes before lifting out using the parchment paper edges.
- Cut into 16 equal squares and serve. Store in an airtight container in the refrigerator for up to 5 days.
Tips
- Moisture Management: The key to perfect zucchini brownies is removing excess water from the zucchini. Use a clean kitchen towel and squeeze out as much liquid as possible to prevent soggy brownies.
- Room Temperature Ingredients: Ensure your eggs and almond butter are at room temperature for better mixing and a more consistent batter.
- Don't Overmix: Stir the ingredients just until combined. Overmixing can lead to tough brownies.
- Chocolate Chip Distribution: Folding in half the chocolate chips and sprinkling the rest on top creates a beautiful, tempting top layer.
- Check for Doneness: A few moist crumbs on the toothpick are perfect - this ensures your brownies stay fudgy and not dry.
- Cooling is Crucial: Allow the brownies to cool completely before cutting to help them set and make clean, neat squares.
- Storage Hack: These brownies actually taste even better the next day and can be stored in the refrigerator for up to 5 days, making them a great make-ahead dessert.
Nutrition Facts
Calories: 100kcal
Carbohydrates: 15g
Protein: 3g
Fat: 4g
Saturated Fat: 1g
Cholesterol: 23mg
