Zucchini Brownies

Zucchini Brownies

Zucchini brownies that are vegan, gluten free, grain free, and flourless. But most importantly, they just taste really, ridiculously good. If you want to make the zucchini brownies keto-friendly, just sub yogurt– such as coconut milk yogurt–for the applesauce.

Be sure to use the flour listed in the recipe, as I haven’t tried it with any others and coconut flour generally cannot be substituted for regular flour in a 1-to-1 ratio when baking, because it is actually not really flour at all!

Zucchini Brownies (makes 20-24 squares)

Ingredients

• 1/2 cup shredded zucchini (100g)
• 1/3 cup applesauce, or yogurt such as coconut milk yogurt (80g)
• 1 cup + 2 tbsp water (270g)
• 2 tsp pure vanilla extract
• 3 tbsp flax meal (18g)
• 1/2 cup + 2 tbsp vegetable or coconut oil (115g)
• 3/4 cup cocoa powder (65g)
• 1 cup coconut flour (135g)
• 1/2 tsp salt
• 1/2 tsp baking soda
• 3/4 cup sugar, or xylitol for sugar-free (150g)
• 1/16 tsp uncut stevia, or 2 extra tbsp sugar
• 1/2 cup mini chocolate chips, optional

Instructions

1. Preheat oven to 350F, and line a 9×13 baking dish with parchment paper. Set aside.

2. In a large mixing bowl, whisk together the first 6 ingredients and let sit at least 5 minutes. (Tip: shred zucchini in a food processor for fine shreds.)

3. Combine all other ingredients in a separate bowl, and stir very well.

4. Pour wet into dry, stir until evenly mixed, then pour into the baking dish.

5. Using a full sheet of parchment or wax paper, press down very firmly until the brownie batter evenly covers the pan.

6. Bake 19-20 minutes, then pat down hard with a pancake spatula or another sheet of parchment. (If still undercooked, it’s fine. Just fridge overnight and they’ll firm up!)

7. Let the brownies sit 15 minutes before trying to cut into squares, and if at all possible wait until the next day to eat them. They will be twice as flavorful!

Tip: Cutting brownies with a plastic knife prevents crumbling.