Almond Flour Zucchini Brownies
by: claire cary
These gluten free zucchini brownies are rich, fudgy and made with better for you ingredients like almond flour. They're dairy free optional, made in one bowl and I promise you can't even tell there's a veggie in the mix!
Equipment
Ingredients
Wet
- ⅔ cup white sugar
- ⅔ cup brown sugar
- 2 eggs
- 1 egg yolk
- ½ cup unsalted butter melted, then cooled slightly
- 1 teaspoon vanilla extract
Dry
- 1 ½ cups almond flour sifted if lumpy
- ⅔ cup cocoa powder sifted if lumpy
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup chocolate chips
- ¾ cup grated zucchini
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line an 8x8 baking pan with parchment paper and set aside.
- In a medium mixing bowl, cream together the white sugar, brown sugar, eggs and egg yolk for about 2 minutes.
- Add in the melted and cooled butter and vanilla extract. Beat to combine. Add in the almond flour, cocoa powder, baking powder and salt. Beat to combine.
- Fold in the grated zucchini and chocolate chips.
- Transfer to your prepared pan and spread evenly. Top with extra chocolate chips if desired.
- Bake for 38-42 minutes or until a toothpick comes out mostly clean. Let cool completely before slicing. This is SO important so the brownies don't crumble!
- I drizzled mine with melted chocolate chips and added flaky salt. Enjoy!
Notes
Be sure to use fine almond flour from blanched almonds, not almond meal here!
Serving: 1brownie / Calories: 227kcal / Carbohydrates: 26g / Protein: 4g / Fat: 14g / Saturated Fat: 5g / Polyunsaturated Fat: 0.4g / Monounsaturated Fat: 2g / Trans Fat: 0.2g / Cholesterol: 49mg / Sodium: 66mg / Potassium: 93mg / Fiber: 3g / Sugar: 21g / Vitamin A: 247IU / Vitamin C: 1mg / Calcium: 55mg / Iron: 1mg
