Luscious chocolate-y brownies that make healthy eating easy! —Megan Olson
1 1/2 cups
shredded zucchini, ~2 small zucchini
almond or hazelnut butter
unsweetened dutch cocoa powder
1 1/2 teaspoons
gluten free rolled oats
almond butter for swirl
In This Recipe
Preheat oven to 350 degrees F and prepare an 8x11 baking pan with nonstick cooking spray.
Place oats in food processor or blender and process until ground.
In a large bowl, mix together almond butter, applesauce, honey and vanilla until smooth.
Next add zucchini, cocoa powder, ground oats, baking soda, espresso powder and salt and mix ingredients together until well combined.
Pour batter into the prepared baking pan. With a toothpick swirl in the 2 tbsp of almond butter into the batter.
Bake 25-30 minutes until a toothpick can be inserted into middle of the brownies and comes out clean. Remove from the oven and allow to cool in the pan 30 minutes prior to slicing into 12 brownies and devouring!