Paleo and flourless zucchini brownies! Fudgy, moist and the best way to use up some garden zucchini! Topped with an almond butter chocolate ganache – you cannot pass these up.
You know… I really don’t have a lot of brownie recipes on my site. I’ve got ones with beets (just trust me), ones with mint matcha frosting… and that is it! So I needed to fix that pronto. Plus I needed an excuse to use the gigantic zucchini from my in-law’s garden. One of these days I shall have a garden of my own… but honestly I do not want to make time for that right now. I can barely keep succulents alive for goodness sakes. Lawd help me when I go to try and keep an entire garden alive.
I just wasn’t really born with a green thumb. I remember every spring we would go to my Nana’s house and help plant flowers and tomato plants in her garden. But that was about it.
When Drew and I were living in our apartment in PA, we planted various tomato plants and bell peppers in the mulch because we weren’t sure how the landlord would feel about us putting a garden in his yard. I also thought you were supposed to pick the flowers off of the bell peppers… You know, like you do with herbs. Of course as I was picking the flowers off of the bell peppers, I had this odd feeling I was doing it wrong. I quickly found out that I was in fact picking off what was going to turn into a bell pepper. I clearly didn’t pay attention in high school biology… That is just one of my many embarrassing moments. I still get teased for it to this day 🙂
AH WELL. Lesson learned.
I’ve also learned that zucchini is best either spiralized, or in baked goods 🙂 I don’t mind a roasted vegetable medley with summer squash and whatnot, but overall making use of zucchini via zoodles and baking is my favorite.
Paleo Flourless Zucchini Brownies
So here we are. A flourless zucchini brownie that is moist, (MOIST. Don’t hate.) fudgy and perfect for using up the zucchini as we near the end of summer.
I kind of refuse to believe that summer is already halfway over. Although… I can’t guarantee that pumpkin spice won’t be making its way to the blog here soon. Just because I am not ready for fall weather doesn’t mean we can’t prepare our tastebuds…
ANYWAYS. We’re not talking about pumpkin spice. We’re talking about ZUCCHINI BROWNIES.
what you need
natural nut or seed butter (I prefer almond or cashew here)
pure maple syrup
unsweetened cocoa powder
The batter comes together nice and simple. All you have to do is combine the wet ingredients (except the zucchini) then incorporate the dry. Fold in your zucchini and chocolate chips, pour into a lined pan (makes for easier removal), bake, chill and voilà! Fudgy flourless zucchini brownies for the win.
OH. And then I topped it off with an ALMOND BUTTER GANACHE. Super simple: almond butter, chocolate chips, coconut oil.
It is kind of a must.
I hope you give these flourless zucchini brownies a try! They make a great (healthier) treat 🙂
- 1/2 cup all natural almond butter (I use homemade, no sugar or salt added)
- 1/4 cup pure maple syrup, room temperature*
- 4oz unsweetened applesauce
- 1 TBS coconut oil**, melted and cooled
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1/2 cup unsweetened cocoa powder (or cacao)
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1 cup shredded zucchini, packed squeezed***
- 1/3 cup dairy-free chocolate chips
for the ganache:
- 2 TBS all natural almond butter
- 1/4 cup dairy-free chocolate chips
- 1/2 TBS coconut oil
1. Preheat oven to 350F. Line 8×8 pan with parchment paper (makes for easier removal) and set aside.
2. In a large bowl using whisk or paddle attachment of stand mixer, combine almond butter, maple syrup and applesauce. Add in coconut oil, egg and vanilla until smooth.
3. Add unsweetened coconut powder, salt and baking soda, mixing on low speed or stirring gently with spatula until combined.
4. Fold in shredded zucchini (water should be squeezed out already) and chocolate chips into brownie batter.
5. Transfer batter into prepared pan. Bake brownies for 30-35 minutes, until edges are slightly raised and middle appears done.
6. Allow brownies to cool in pan for 15 minutes at room temperature before transferring to fridge to chill for 1 hour.
7. After the brownies have chilled, make the ganache: in a small microwave-proof bowl combine almond butter, chocolate chips and coconut oil. Microwave in 10 second increments, stirring in between until fully melted.
8. Pour the almond butter chocolate ganache over chilled brownies. Transfer pan back to freezer and allow ganache to set – about 10 minutes.
9. Once ganache has set, remove brownies from pan and place on cutting board. Use large sharp knife to cut zucchini brownies into 16 servings. Tip for clean cuts: rinse and wipe knife between each cut.
*May sub honey or another liquid sweetener like agave. Use room temperature syrup and eggs to ensure even mixing of melted coconut oil. Coconut oil hardens when below a certain temperature.
**May sub avocado oil.
***Shred zucchini until you get a heaping half cup, then squeeze shredded zucchini between two paper towels, removing excess water. Shredded and squeezed zucchini should measure about 1 cup packed.
Zucchini Brownies keep best in fridge, up to 5 days. May also store tightly wrapped in freezer about 1 month.