What is better than chocolate and getting your vegetables in at the same time. Nothing I tell you… NOTHING! These brownies are super fudgy and moist, you’ll find yourself eating the crumbs out of the pan.
Prep Time – 15 minutes
Cook Time – 30-35 minutes
Servings – 12 Brownies
- 1 cup Shredded Zucchini
- 1 Egg
- ½ cup Tahini
- ¼ cup Maple Syrup
- ½ cup Coconut Sugar
- ½ cup Cocoa Powder
- 1 tsp Pure Vanilla Extract
- 2 tbsp Coconut Flour
- ½ tsp Baking Soda
- 2 Tbsp Coconut Oil (melted)
- ½ sea salt
- ½ cup Chocolate Chips
- ½ cup Chopped Nuts
Instructions
- Preheat oven to 350F and take a square baking pan and line it with parchment paper and oil with coconut oil spray.
– - Grate your zucchini until you get about 1 cup of product and using a cheesecloth, squeeze all of the water out. This step is important to make sure your brownies don’t turn out soggy!
– - Next, in a large bowl, add in egg, tahini, maple syrup, coconut sugar, cocoa powder and vanilla and stir until smooth. Gently stir in cocoa powder into the batter followed by coconut flour, baking soda, salt and finally the melted coconut oil. Stir until well combined. Fold in chocolate chips and nuts.
– - Pour the batter into the pan and bake for 30-35 minutes. Allow to cool completely.
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