Almond Flour Zucchini Brownies
These Almond Flour Zucchini Brownies are rich, fudgy and deliciously gluten-free, masking vegetables in their perfect texture.
Equipment
- 8x8 baking pan
Ingredients
Wet
- ⅔ cup white sugar
- ⅔ cup brown sugar
- 2 large eggs
- 1 large 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
Preparation Steps
- 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!
Nutrition
Serving: 1brownieCalories: 227kcalCarbohydrates: 26gProtein: 4gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 49mgSodium: 66mgPotassium: 93mgFiber: 3gSugar: 21gVitamin A: 247IUVitamin C: 1mgCalcium: 55mgIron: 1mg
Tried this recipe?Let us know how it was!