These Zucchini Brownies are a great way to sneak in some extra vegetables without sacrificing that rich chocolate flavor. Made with almond and oat flour, they’re gluten-friendly and naturally sweetened with maple syrup.
Ingredients
- ½ cup oat flour
- ½ cup almond flour
- ½ cup unsweetened cocoa powder
- ½ tsp sea salt
- ¼ tsp baking soda
- 2 large eggs
- ½ cup maple syrup
- 1 tsp vanilla
- 1 cup loosely packed zucchini, finely grated and drained of water
- ¾ cup chocolate chips, plus more for topping
Instructions
- Preheat oven to 350°F. Grease an 8×8 inch baking pan.
- Combine oat and almond flour, cocoa powder, sea salt, and baking soda.
- In another bowl, whisk together eggs, maple syrup, and vanilla, then add zucchini and mix well.
- Combine wet and dry ingredients, then fold in chocolate chips.
- Pour batter into prepared pan and add more chocolate chips on top.
- Bake for 25–30 minutes or until a toothpick comes out mostly clean.
- Let cool before slicing.
Macros (per serving)
Calories: 143 Carbs: 22g Protein: 5g Fat: 7g
Note: if you use regular flour the fat content will be a little lower.
