Gluten Free Zucchini Brownies



Coconut oil for pan

1 cup creamy unsweetened, unsalted almond butter

1/2 cup pure grade A maple syrup or honey

1/4 cup of raw, cacao powder or unsweetened cocoa powder

1/4 teaspoon sea salt

1 teaspoon instant coffee powder, regular or decaf (optional)

1 large egg

1 teaspoon pure vanilla extract

1 teaspoon baking soda

1 1/2 cups of shredded zucchini (about 2 small)

1 cup of chocolate chips

1/2 cup of chopped pecans or walnuts (optional)



1. Pre heat oven to 350 degrees f.

2. Grease an eight or nine inch square pan with coconut oil. 

3. In a large bowl, combine the almond butter, maple syrup, cocoa powder, salt, coffee powder (if using), egg, vanilla and baking soda until smooth.

4. Stir in zucchini, chocolate chips and nuts (if using).  Pour into prepared pan and bake until just set and a toothpick inserted into the center comes out clean or with dry crumbs.  Do not overbake.  A nine inch pan will take about 30 minutes; an eight inch pan will take about 35 minutes.

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