Fudgy Gluten-Free Zucchini Brownies

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My original zucchini brownies (from last summer) are a great healthier option, but I wanted something much more decadent. These ultra fudgey chocolate brownies are rich, gooey, loaded with chocolate chips, and perfect with a scoop of dairy-free ice cream & warm fudge sauce.

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This one took me a few tries to get them perfectly fudgey & not soggy from all the zucchini moisture! The trick is to finely shred the zucchini (use the small side of your box grater), then squeeze out as much moisture as you can. I used a nut milk bag but a clean tea towel or cheese cloth would work great too.

Then mix it all together, bake, let cool (if you want pretty slices), then dig in & enjoy!!

Ingredients

• 1½ cups finely grated zucchini, well squeezed after measuring

• ⅓ cup maple syrup

• ⅓ cup coconut sugar

• ¼ cup melted coconut oil

• 2 tsp vanilla

• 1 egg

• 1 cup almond flour

• ⅓ cup cocoa powder

• ¼ tsp sea salt

• ¾ cup chocolate chips

Instructions

1. Preheat oven to 350F

2. Line a loaf pan with parchment paper

3. Whisk together egg, maple syrup, coconut sugar, vanilla & coconut oil

4. Stir in zucchini

5. Add cocoa, almond flour & salt

6. Fold in ½ cup chocolate chips

7. Spread into loaf pan and sprinkle remaining chocolate chips on top

8. Bake 28–32 minutes, until the centre is mostly set and the edges look done, but the brownies still have a slight softness in the middle

9. Cool completely before slicing

10. Enjoy!!

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