Servings: 12 brownies
Flourless Zucchini Fudge Brownies
Grain-free fudge brownies with zucchini, sweet potato, almond butter, and pure maple syrup.
Ingredients
- 2/3 cup cooked sweet potato mashed
- 1/3 cup unsweetend almond butter
- 1/2 cup pure maple syrup
- 1 large egg
- 2 Tbsp avocado oil*
- 1 tsp pure vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1/4 tsp sea salt
- 1 cup grated zucchini
- 1 cup dark chocolate chips or chunks
- coarse sea salt for sprinkling, optional
Instructions
- Steam, boil, or roast a small sweet potato (you’ll need ⅔ cup of mashed sweet potato). I boil mine in a pot of water for 15 to 20 minutes, until it’s very soft. Once the sweet potato is cooked, allow it to cool enough to handle. Once cool, mash the sweet potato and measure out ⅔ cup. Transfer the mashed sweet potato to a mixing bowl.
- Preheat the oven to 350 degrees F and line an 8” x 8” baking pan with parchment paper.
- Add the almond butter, egg, pure maple syrup, avocado oil and vanilla extract to the mixing bowl with the mashed sweet potato. Whisk together with an electric mixer or by hand until creamy.
- Add the cocoa powder and sea salt and stir well until combined. Stir in the grated zucchini and chocolate chips/chunks.
- Transfer batter to parchment-lined baking pan and smooth into an even layer. Bake 30 to 35 minutes, or until brownies are cooked through. Allow brownies to sit at least 15 minutes before slicing and serving.
Notes
*or melted coconut oil
Nutrition
Serving: 1of 9, Calories: 259kcal, Carbohydrates: 35g, Protein: 4g, Fat: 14g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Cholesterol: 21mg, Sodium: 30mg, Fiber: 2g, Sugar: 15g