This recipe (ever-so-slightly tweaked from Wholesome Yum’s) is delicious, gluten-free, low in sugar, super easy to make, and — it even has vegetables in it! Don’t tell, but it reminds me of a very popular, decadent, expensive, flourless chocolate cake from my favorite local bakery. 🙂
1 cup Zucchini (shredded using a box grater or food processor, measured after squeezing out moisture; see below)
1 1/2 cups Almond Flour
1/3 cup Unsweetened Cocoa Powder
1 tsp Baking Powder
1/4 tsp Sea Salt
1/2 cup Maple Syrup (regular, sugar-free or a combination)
1/3 cup Coconut Oil
2 large Eggs (room temperature)
2 tsp Vanilla Extract
1 cup Dark Chocolate Chips (sugar-free if preferred)
1. Preheat oven to 350° degrees F. Line an 8×8” or 7″ x 11″ baking pan with parchment paper.
2. Shred zucchini using a box grater or food processor. Wrap tightly in several layers of paper towel (or cheesecloth) and squeeze to wring out as much moisture as possible. Measure 1 cup of zucchini after squeezing out water. Set aside.
3. In a large bowl, mix together almond flour, cocoa powder, baking powder, and salt.
4. In a medium bowl, whisk together maple syrup, melted coconut oil, eggs, and vanilla.
5. Gradually add wet ingredients to dry ingredients. Fold in zucchini and chocolate chips.
6. Transfer batter to the lined pan and smooth into an even layer. Top with a few extra chocolate chips.
7. Bake 25-30 minutes. For fudgy brownies, a toothpick inserted into the center should come out with just a tiny bit of batter on it (but it should not be wet). For cakey brownies, a toothpick inserted into the center should come out clean.
8. Cool before slicing.
Makes 12-16 servings
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