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Sunday, August 4, 2013

Zucchini Brownies (No Flour, Butter, Sugar, Oil, or Egg)!



These brownies totally impressed me. I came across the recipe on Pinterest, and since I had a ton of zucchini from my garden, I decided to give them a try. They are incredible! Greg said they were a must for the blog. I think the brownies are just as good as any other brownie I have ever had, and if you are gluten-free or health conscious, these are a dream come true! The true test of the amazingness of the zucchini brownies came this past Friday night. After my sister-in-law and nephew picked up the girls (our nieces) from Camp Letts, they came for a visit. Camp Letts is just down the road from us and our nieces had spent two weeks there. We decided to go out for a sail together, but before we set out, the kids wanted a snack. Greg told me that I should give them the zucchini brownies, but that I couldn't mention to them that they were healthy and that they were filled with veggies (which definitely isn't one of their favorite things to eat). As they gobbled them down, I asked if they liked them, and they said yes - and asked if they could have more. After they ate their seconds, we spilled the beans to let them know that they ate brownies with zucchini! We had some more brownies last night after having my parents for dinner. They were also pretty impressed that they were made without all of the usual brownies ingredients. These brownies are my new favorite sweet treat to make. Because they have some chocolate in the batter, the brownies are not vegan. But they are gluten-free, healthy, and delicious! Make sure to put them into the fridge to harden before cutting and serving. Enjoy!

Recipe for Zucchini Brownies (No Flour, Butter, Sugar, Oil, or Egg)!

INGREDIENTS:
1 1/2 cups of grated zucchini
Zucchini brownies - healthy & delicious! I added decorative
sugar to celebrate how awesome they are. 
1 cup of store bought or homemade almond butter, at room temperature
1/2 cup of honey
1 Tbsp. of pure maple syrup
1/8 tsp. of pure vanilla extract
3/8 tsp. of baking powder
1/2 tsp. of baking soda
1 Tbsp. of cocoa powder (I used natural cocoa powder)
1/16 tsp. of salt
4.5 ounces of bittersweet chocolate (70%), chopped coarsely
1/2 cup of mini semisweet chocolate chips
Coarse sea salt, for sprinkling (optional)

DIRECTIONS:
Preheat the oven to 350 degrees. Generously grease the bottom and sides of an 8 x 8 pan with butter or coconut oil (this will be the only butter or oil used in the entire recipe).

Combine the grated zucchini, almond butter, honey, and maple syrup in a large bowl. Use a mixing spoon and stir until ingredients are well incorporated. Add in the vanilla extract.

In a smallish bowl, combine the baking powder, baking soda, salt, and cocoa powder. Sift the ingredients together and then set aside.

Heat the bittersweet chocolate. Prepare a double boiler and heat the chocolate in a pan over simmering water. Stir constantly until the chocolate is melted and smooth. Set the melted chocolate aside and allow it to cool slightly (a few minutes). Spoon the melted chocolate into the zucchini mixture, and mix to incorporate well. Add in the cocoa powder mixture and stir well. Fold in the mini chocolate chips. Pour the batter into the prepared baking pan. Sprinkle desired amount of coarse sea salt over the batter (a little goes a long way - I used just a couple pinches). Put into the oven and bake for 35 - 40 minutes, rotating the pan halfway during baking.

Remove from oven. Allow them to cool completely at room temperature. Cover with foil and put into the fridge to harden for a couple hours before cutting and serving.

*Makes about 16 brownies*

Recipe Adapted from: Delighted Momma, originally from Fast Paleo