Healthy Zucchini Brownies
These healthy zucchini brownies are vegan, gluten-free, and dairy-free and come together in just an hour.
Servings: 9 brownies
Ingredients
- 1 ½ cups Zucchini ~2 small zucchini shredded
- ½ cup Almond Butter creamy and unsweetened or peanut butter
- ⅓ cup Maple Syrup
- ½ cup Unsweetened Applesauce
- 1 teaspoon Vanilla Extract
- ½ cup Unsweetened Cocoa Powder
- 1 ½ teaspoons Espresso Powder
- ¾ cup Rolled Oats or gluten free rolled oats
- 1 teaspoon Baking Soda
- ¼ teaspoon Salt
- 2 tablespoons Almond Butter for swirl or peanut butter
Instructions
- Preheat oven to 350 F and prepare an 8x8 baking pan with parchment paper.
- Place gluten free oats in food processor or high-speed blender and process until ground.
- In a large bowl, mix together almond butter, applesauce, maple syrup and vanilla until smooth.
- Next add zucchini, cocoa powder, ground oats, baking soda, espresso powder and salt and mix ingredients together until well combined.
- Pour batter into the prepared baking pan. With a toothpick swirl in the 2 tbsp of almond butter into the batter.
- Bake 25-30 minutes until a toothpick can be inserted into middle of the brownies and comes out clean. Remove from the oven and allow to cool in the pan 30 minutes prior to slicing into 12 brownies and devouring!
Notes
- Allow the brownies to cool completely before slicing them with a warm knife.
- Squeeze the excess moisture from the zucchini to avoid watery brownies.
- Let the brownies set overnight to develop a more fudgy texture.
Nutrition
Serving: 1brownie | Calories: 158kcal | Carbohydrates: 14g | Protein: 6g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 216mg | Potassium: 298mg | Fiber: 5g | Sugar: 3g | Vitamin A: 45IU | Vitamin C: 4mg | Calcium: 74mg | Iron: 2mg