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)
- 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.
- 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.
- Pour the batter into your prepared baking pan, using a spatula to distribute it evenly. Bake for 30-35 minutes. Enjoy!