Zucchini Brownies

• servings: 9 servings
• active time: 5 minutes
• total time: 20 minutes

Ingredients

3/4 cup white, oat, or spelt flour

1/2 cup sugar, unrefined if desired

1/3 cup additional sugar OR erythritol

1/2 cup unsweetened cocoa powder

3 tbsp dutch cocoa powder

1 cup finely shredded zucchini (160g) (see above for how to shred zucchini)

3/4 tsp baking soda

1/2 tsp salt

1/2 cup mini chocolate chips, optional

1/4 cup oil, or 1/3 cup softened almond butter

1/4 cup water

Directions

Preheat oven to 350 F. Line an 8x8 pan with parchment, or grease well, and set aside. In a large bowl, stir dry ingredients very well, then add remaining ingredients to form a batter. Smooth into the pan. Bake on the center rack - I like to bake 15 minutes and then refrigerate overnight so they firm up while remaining fudgy. If you're in a rush, bake 20 minutes or until fully cooked. The brownies are sweeter and richer the day after they are made, IF you can wait!View Nutrition Facts

Nutrition

• Calories: 102 kcal