Author Notes
Luscious chocolate-y brownies that make healthy eating easy! —Megan Olson
Ingredients
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1 1/2 cups
shredded zucchini, ~2 small zucchini
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1/2 cup
almond or hazelnut butter
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1/4 cup
maple syrup
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1/2 cup
unsweetened applesauce
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1 teaspoon
vanilla extract
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1/2 cup
unsweetened dutch cocoa powder
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1 1/2 teaspoons
espresso powder
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3/4 cup
gluten free rolled oats
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1 teaspoon
baking soda
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1/4 teaspoon
salt
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2 tablespoons
almond butter for swirl
Directions
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Preheat oven to 350 degrees F and prepare an 8x11 baking pan with nonstick cooking spray.
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Place oats in food processor or blender and process until ground.
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In a large bowl, mix together almond butter, applesauce, honey and vanilla until smooth.
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Next add zucchini, cocoa powder, ground oats, baking soda, espresso powder and salt and mix ingredients together until well combined.
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Pour batter into the prepared baking pan. With a toothpick swirl in the 2 tbsp of almond butter into the batter.
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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!
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