One day years ago when I first came out to LA, I had some time to kill so I decided to check out the infamous Alfred Coffee. As I do on most occasions when I go to coffee houses, I ordered a gluten-free treat rather than a coffee or tea! At the register I saw a case of several delicious pastries, but my eyes were immediately drawn to the Chocolate Zucchini Brownie. Thankfully my eyes drew to one of few gluten-free items in the case!
For years now I’ve wanted to make a chocolate zucchini bread or dessert, and I’m glad the time has come! Introducing my Double Chocolate Paleo Zucchini Brownies!
What You Will Need:
1 Cup Thinly Grated Zucchini (One large Zucchini should do the trick!)
1 Cup Almond Butter
1 Egg
1/4 Cup Honey
1/3 Cup Unsweetened Cocoa Powder
1tsp Vanilla
1/2 tsp Baking Soda
Pinch of Salt
What You Will Do:
Using a peeler, peel the skin of the zucchini. Remove the skin.
Peel thin strips of zucchini. When finished, finely chop.
Place zucchini in a ball on a paper towel and squeeze. *Important* Squeeze out all of the water!!
Add all ingredients into the blender, starting with the almond butter.
Blend until totally combined.
Pour batter into a brownie tray (grease with coconut oil or use parchment paper). Note: The batter will be a super thin coating, but don’t worry- it will rise!!
Top with mini chocolate chips and walnuts! (optional)
Cook at 350 for 20-25 minutes MAX. Remove from oven and let it cool for 15 minutes before taking the brownie cake out of the tray.
Slice and serve!
Moms, this is a great way to get your kids to eat their veggies while indulging in a chocolatey treat! I have to emphasize, do NOT cook longer than 25 minutes or it will be too dry and lack flavor. If you like a more “melt in your mouth” consistency I recommend 20 minutes!
For those of you who prefer donuts over brownies, this recipe can be made into donuts, too!! Just place your batter in a donut tray instead of a pan, and cook for 15 minutes!
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