Double Chocolate Zucchini Brownies


Double Chocolate Zucchini Brownies… need I say more? Well, if I must, they’re also flourless, paleo, and 100% naturally sweetened! That should be enough to incentivize you so make them, as if you needed convincing. Fudgy, dense, and oh-so-chocolate-y, these brownies are the perfect thing to make for dessert or an afternoon snack! I’ll be pairing them with a cold glass of almond milk so cheers to that!

Quick note: I tend to like baked goods as more of a nutritious snack so generally not as sweet as most people would. Next time I make these, I’m going to omit the maple syrup entirely and add an extra egg instead. Feel free to try this, or stick to the recipe if you’re looking for a chocolate-y sweet fix!!

Recipe for Double Chocolate Zucchini Brownies

  • 2 ripe bananas
  • 2 eggs
  • 1/4 c maple syrup
  • 1/4 c cocoa powder
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1 cup shredded zucchini (excess water squeezed out)
  • 1/2 c dark chocolate chips (or cocoa nibs for paleo version)
  1. Preheat your oven to 350ºF and line a baking dish with a sheet of parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Set aside.
  2. Add all the ingredients except for the zucchini and chocolate chips to a high-speed blender or food processor in the order listed, and process on high until the batter becomes smooth and creamy. Stir in the shredded zucchini and chocolate chips by hand.
  3. Pour the batter into your prepared baking pan, using a spatula to distribute it evenly. Bake for 30-35 minutes. Enjoy!

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