Flourless Double Chocolate Zucchini Brownies

• Vegetarian
• Gluten free

• Produce

  • 1 Banana (100 g, ripe medium-sized
  • 1 cup Zucchini

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/2 cup Almond butter
  • 1/4 cup Honey

• Baking & Spices

  • 1/2 tsp Baking soda
  • 1/4 cup Chocolate chips
  • 1/4 cup Cocoa powder, unsweetened
  • 1 tsp Vanilla extract

Found on runningwithspoons.com

Description

Ingredients

• 1/2 cup (128 g) almond butter*
• 1 ripe medium-sized banana (100 g)
• 1 large egg
• 1/4 cup (80 g) honey
• 1/4 cup (20 g) unsweetened cocoa powder
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1 cup (115 g) zucchini, shredded and squeezed of excess liquid**
• 1/4 cup (45 g) chocolate chips

Directions

• Preheat your oven to 350F (176C) and prepare an 8x8 (20x20cm) baking pan by lining it with a sheet of parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Set aside.
• Add all the ingredients except for the zucchini and chocolate chips to a high-speed blender or food processor in the order listed, and process on high until the batter becomes smooth and creamy. Stir in the shredded zucchini and chocolate chips by hand.
• Pour the batter into your prepared baking pan, using a spatula to distribute it evenly. Bake for 30-35 minutes, until a toothpick inserted into the center comes out clean. Remove the brownies from the oven and let them cool in the pan for about 15 minutes before transferring them to a wire rack to cool completely. Store them in an airtight container at room temperature for up to 5 days.