Flourless Zucchini Brownies
I’ve been making these flourless zucchini brownies for years, and I’ve have finally perfected it! It’s the perfect, not indulgent, indulgence. The zucchini acts as a binder, so there is no flour required, this makes it gluten-free and paleo. Instead of real butter, I use almond butter for the fat, and maple syrup to sweeten it naturally. These two things make the recipe vegan and refined sugar and dairy-free. Especially now I feel, we are all looking for ways to bake traditional treats, without a lot of the excess sugar and fats. This is the perfect recipe to curb that sweet tooth without overdoing it! Happy quarantine baking yall!
It’s Friday! Usually this would be cause for celebration. But today I guess it doesn’t really matter. I’ve been doing these little updates about Coronavirus, since we’ve been in lockdown. Right now, we are on Day 12 since the NY “on pause,” as they are now calling it, began. I’ve been keeping busy trying to cook and bake as much as possible to keep my sanity. One of my friends and I have started working out via Facetime every day at the same time to keep some sort of consistency. If you have a workout buddy, I highly recommend this. Keeping the same time frame every day is very effective at keeping us consistent. Other than that, there is nothing new to report. I hope that all of you are staying safe and, more importantly, staying home, so we call get out of this as soon as possible!
Zucchini Never Looked So Good
If you follow my blog at all, you know I LOVE sneaking veggies into all sorts of things, and these flourless zucchini brownies might be the best way yet! Because, if I can add fruits or vegetables to dessert even better. My Gluten-Free Banana Donuts are a perfect example, or my Cauliflower Fried Rice that swaps out regular rice for the one of most versatile vegetables, cauliflower. Most Americans don’t get nearly the amount of recommended fruits and vegetables, so why not try and add them any way we can? The zucchini is the star of this dish, and it serves several purposes. Firstly, it acts as the binder, so it eliminates flour. All my recipes are gluten-free, so that’s important for me when baking to find replacements for traditional flour. Secondly, the zucchini adds an INSANE amount of moisture to this dish. It keeps them so fudgy and fluffy. I’m talking melt in your mouth good. The best part? You can’t taste it all! Zucchini has a pretty neutral taste, and since chocolate is the dominant flavor, it does a great job covering up any squash taste.
Tips Recs & Swaps
- Zucchini – I highly recommend after you shred your zucchini, you take a paper towel and get rid of some of the extra moisture. You don’t need to go crazy like you do in some other recipes, but you want to remove a little bit.
- Chocolate – Make sure if you want this recipe to be dairy-free or vegan you use vegan or dairy-free chocolate, everything else will be the same. I melt in the microwave, 30 seconds intervals, stirring each time to prevent any burning. This process usually takes about one and a half to two minutes.
- Maple Syrup – You can swap out for honey, keep in mind it will no longer be vegan.
- Egg- For vegan, can sub a flax egg – 2 tablespoons flaxseed mixed with 2 tablespoons water and let sit in the fridge for 15 minutes.
Fudgy Flourless Zucchini Brownies
- 2 Medium Zucchini Shredded
- 1 Egg Sub flax egg for vegan – See tips and recs above
- 1 Cup Almond Butter
- 1/3 Cup Maple Syrup Can use honey
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Ground Cinnamon
- 1 Cup Chocolate Melted Can use milk, semi sweet, or dark depending on preference.
- Preheat oven to 350 degrees. Grease 9×9 Baking pan; set aside
- In a large mixing bowl combine all ingredients. Mix until well combined. Transfer to prepared pan.
- Bake 35-40 Minutes. A knife tip or toothpick should be able to be inserted and come out clean. When finished, let cool. Cut into squares and serve 🙂