#68: Fudgy Zucchini Brownies {vegan+glutenfree+grainfree}
Try this #68: Fudgy Zucchini Brownies {vegan+glutenfree+grainfree} recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 10
vegan
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1 teaspoon vanilla extract
- 3/4 teaspoon baking soda
- 1/4 tsp fine sea salt
- 2 tablespoons coconut flour
- 1/3 upcocoa powder
- 3/4 cup creamy nut or seed butter (i used almond butter)
- 1/4 cup maple syrup (or syrup of choice)
- 1-1/4 cups shredded zucchini
- 6 tablespoons miniature semisweet chocolate chips divided
- Carbohydrate 6.7047 g
- Cholesterol 36.60375 mg
- Fat 19.9880805 g
- Fiber 1.4198099647522 g
- Protein 0.8878605 g
- Saturated Fat 13.4807046 g
- Serving Size 1 1 Serving (32g)
- Sodium 159.2607 mg
- Sugar 5.2848900352478 g
- Trans Fat 1.2964614 g
- Calories 201 calories
Preheat oven to 350F. Grease or spray 10 cups of a standard muffin tin.In a large bowl, stir together the nut butter, syrup, vanilla, and salt until smooth. Stir in the zuchini, cocoa powder, coconut flour and baking soda until well blended. Stir in 4 tablespoons of the chocolate chips.Divide batter evenly between prepared cups, smoothing tops with moist fingertips; sprinkle tops with remaining chocolate chips.Bake in preheated oven for 24 to 28 minutes until set at edge (center may still look moist; do not overbake). Cool completely in tin set on a wire rack.
