Paleo Zucchini Brownies
Brownies are one of my favorites, because truly, what is there not to like about a cake-like bar that is not a cake and can be cooked in one pan. I commonly ask people if given the option between the following: chocolate chip cookie, cake or brownie, what would you choose to have once a year, once a month, and once a week?
Cake is 'eh' for me, but brownies. Is there anything so lovely & tantalizing as these little squares that seem to disappear too quickly from the pan?
I posted a similar recipe a year ago in May for Most Amazing Brownies. They're my number one hit here on the blog, which only confirms this smitten swoon. Pinterest is highly to thank, and so goes that great visual media source, which led me to this post on Flourless Zucchini Brownies. So, I did what any pregnant in her third trimester would do...make the brownies.
I looked over the recipe briefly and knew I had the main essentials. As the girls had a rest time, I began measuring the ingredients, but then I realized there was no cocoa in it. Chocolate chips--Yes! But no cocoa, no melted chocolate! I thought to myself, "I don't think you can call something a brownie when the base of the cake is not chocolate." Maybe that's just me, you can decide as I'm sure the original is lovely. However, this prego lady wanted Zucchini "Chocolate" Brownies, not blondies. The adapting and experimenting began and more experimenting and I do believe I have come up with a great Grain-free Zucchini Brownies.
Try them and come back to let me know how they work for you. I have made them with and without the chopped walnuts. I prefer the walnuts, but if that's not your thing, they still taste mighty fine.
Paleo Zucchini Brownies (printable recipe)
1 cup almond butter
1 zucchini finely shredded, I use the smaller grate on a cheese grater
⅓ cup unsweetened cocoa
¼ cup raw honey
½ tsp baking soda
¼ tsp sea salt
1 tsp vanilla
¾ cup chopped chocolate 72%, or semi-sweet chocolate chips
⅓ cup chopped walnuts (optional)
Preheat oven to 350. Grease 8x8 pan with coconut oil. Mix almond butter, shredded zucchini, honey, egg, baking soda, sea salt, vanilla, cocoa powder together until thoroughly combined. Add chopped chocolate. Pour into greased pan. Bake for 28-30 minutes for fudgy brownies.
Cool on wire rack for 20 minutes before cutting into them if you can wait that long.