Description
Moist, fudgy plant-based zucchini brownies made with cocoa, peanut butter, and natural sweeteners.
Ingredients
Scale
- 1 tablespoon flaxseed meal
- 3 tablespoons lukewarm water
- 1 cup finely grated zucchini, drained
- 1/2 cup runny unsalted peanut butter
- 1 teaspoon vanilla extract
- 1/4 cup maple syrup
- 1/2 cup coconut sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons melted coconut oil
Instructions
- Mix flaxseed meal and water. Rest 15 minutes.
- Preheat oven to 350°F and line a baking pan.
- Grate zucchini and squeeze out all liquid.
- Combine zucchini, peanut butter, flax egg, vanilla, maple syrup, and coconut sugar.
- Stir in cocoa powder, baking soda, salt, and coconut oil.
- Mix in almond flour until a thick batter forms.
- Spread batter into prepared pan.
- Bake for 30 minutes.
- Cool in pan for 12 minutes.
- Transfer to a rack and cool completely.
- Chill 30 minutes for a fudgier texture before slicing.
Notes
- Use oat flour, sunflower seed flour, or sesame flour instead of almond flour.
- Replace peanut butter with sunflower seed butter for a nut-free version.
- Store in the refrigerator up to 5 days.
- Freeze individual portions for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 123
- Sugar: 8
- Sodium: 110
- Fat: 8
- Saturated Fat: 3
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 11
- Fiber: 3
- Protein: 4
- Cholesterol: 0