Zucchini Brownies
These fudgy, gluten-free chocolate zucchini brownies are packed with freshly shredded garden zucchini, creamy cashew butter, and gooey chocolate chips.
Servings: 9 servings
Ingredients
- 2 cups shredded zucchini
- 12 ounces creamy cashew butter
- ¼ cup honey
- 1 egg
- 1 teaspoon baking soda
- 2 tablespoons cocoa
- 1 tablespoon pure vanilla extract
- 1 cup chocolate chips
- powdered sugar for dusting, optional
Instructions
- Prep. Preheat oven to 350˚F. Line a brownie pan with parchment paper; set aside.
- Drain the zucchini. Place the shredded zucchini in a kitchen towel, wrap the towel around the zucchini, and squeeze out as much water as possible.
- Mix the batter. In your mixer's bowl, combine the zucchini, cashew butter, honey, and egg; mix for 30 seconds or until thoroughly combined. Add baking soda, cocoa, and vanilla; continue to beat until well incorporated. Fold in the chocolate chips.
- Bake. Pour the batter into the brownie pan and bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and slice into squares. Transfer to a wire rack and cool completely in the pan. Dust the brownies with powdered sugar, then cut and serve.
Nutrition
Calories: 147kcal | Carbohydrates: 23g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 21mg | Sodium: 145mg | Potassium: 100mg | Fiber: 1g | Sugar: 21g | Vitamin A: 125IU | Vitamin C: 5mg | Calcium: 32mg | Iron: 0.6mg
