ZUCCHINI BROWNIES

Got a huge sweet tooth but not willing to ruin a day of healthy eating for it? I’ve got you covered! That’s the exact reason I came up with this zucchini brownie recipe, and I kid you not, the friends I shared them with DIDN’T EVEN KNOW there were zucchini in them. They taste like the real deal! Plus, they’re flourless, completely grain-free, gluten-free, dairy-free, and refined sugar-free. Not that they needed it, but I upped the brownies to provide even MORE nutritional value by adding collagen to the mix for extra protein. Convinced yet?!

Here’s what you need:

  • 3 fresh zucchini
  • 1.5 ripe bananas
  • 3/4 cup almond butter
  • 2 eggs
  • 2 tbsp honey 
  • 2 tsp vanilla extract
  • 3/4 cup raw cacao powder
  • 1 tsp baking soda
  • 1/4 cup collagen powder
  • 1/2 tsp sea salt
  • 1 dark chocolate bar, chopped up

Start by finely shredding your zucchini using a cheese grater. Once all three are shredded, place the pile on a small towel or paper towels and squeeze out the excess water. Set aside in a bowl.

Next, combine your mashed bananas, almond butter, eggs, honey, and vanilla extract in a medium sized bowl. Whisk everything together until the pieces of banana are very small. Add in the cacao powder, baking soda, collagen powder, and sea salt. Fully incorporate and fold in the zucchini.

Take your chopped chocolate bar (I used my fave, Lily’s dark chocolate with no sugar!) and add it to the mix. Carefully mix it the chocolate so it’s evenly throughout the mix.

Line a 9×9 inch pan with parchment paper and a thin layer of coconut oil. Pour in the entire mixture and bake for 25-30 minutes. Let sit for at least 10 minutes before cutting and serve immediately or refrigerate for up to 5 days!

ZUCCHINI BROWNIES

Ingredients: 

  • 3 fresh zucchini
  • 1.5 ripe bananas, mashed 
  • 3/4 cup almond butter
  • 2 eggs
  • 2 tbsp honey 
  • 2 tsp vanilla extract
  • 3/4 cup raw cacao powder
  • 1 tsp baking soda
  • 1/4 cup collagen powder
  • 1/2 tsp sea salt
  • 1 dark chocolate bar, chopped up

Instructions: 

  1. Preheat oven to 350 degrees. Start by finely shredding your zucchini using a cheese grater. Once all three are shredded, place the pile on a small towel or paper towels and squeeze out the excess water. Set aside in a bowl. 
  2. Next, combine your mashed bananas, almond butter, eggs, honey, and vanilla extract in a medium sized bowl. Whisk everything together until the pieces of banana are very small. 
  3. Add in the cacao powder, baking soda, collagen powder, and sea salt. Fully incorporate and fold back in the zucchini.
  4. Take your chopped chocolate bar (I used my fave, Lily’s dark chocolate with no sugar!) and add it to the mix. Carefully mix it the chocolate so it’s evenly throughout the mix. 
  5. Line a 9×9 inch pan with parchment paper and a thin layer of coconut oil. Pour in the entire mixture and bake for 25-30 minutes. 
  6. Let sit for at least 10 minutes before cutting and serve immediately or refrigerate for up to 5 days! 
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