Zucchini Brownies | With Almond Butter Drizzle
This is my keto spin on a recipe from The Big Man’s World. I was very skeptical about how these brownies would turn out. I was thinking the zucchini is going to take away from the flavor of the brownies. However, it didn’t really change the flavor it just added to the texture of the brownies. Making these some of the moistest brownies I’ve had. You’ll be doing yourself a favor if you try out this recipe.
Tips
If you want to keep the moisture in you should use a small zucchini versus a larger one. A large zucchini will work as well, but small to medium sized zucchinis will give you moist brownies if that’s what you desire.
You may not be a fan of the zucchini texture, but you can’t really taste it if you grate it fine enough for the recipe.
Zucchinis have a number of vitamins and minerals that are beneficial to our health, including Manganese, Vitamin C, Pottasium, and Magnesium.
Zucchini Brownies | With Almond Butter Drizzle
Ingredients
Brownie
- 1 cup almond butter
- 1/2 cup monk fruit sweetener (sugar-free sweetener)
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup cocoa powder
- 1 tsp baking powder
- 1 medium zucchini grated
- 1/2 cup sugar free chocolate chips
- 1 tbsp maple syrup
- 1/2 tsp salt
Almond Butter Drizzle
- 1/2 cup almond butter
- 1-2 tbsp maple syrup
Instructions
Brownies
- Preheat the oven to 350F. Line an 8 x 8 inch pan with parchment paper. Spray with coconut oil, (oil of choice) and set aside.
- Add the almond butter, monkfruit sweetener, eggs, maple syrup, and vanilla extract to a mixing bowl and whisk together.
- Then add in the cocoa powder, salt, and baking powder. Fold the zucchini and chocolate chips into the mixture.
- Pour the brownie mixture into the lined pan and bake for 25-30 minutes. Stick a toothpick in to see if it's cooked through in the center.
- Allow brownies to cool in the pan and then serve.
Almond Butter Drizzle
- Place almond butter and maple syrup in pan on medium heat. Warm it and stir until it is the consistency that you like. Remove it from heat and drizzle on the brownies. You can replace the maple syrup a sugar-free sweetener of your choice if you prefer.
This recipe turned out amazing and because the ingredients are healthier than your average morning muffin don’t feel bad if you choose to eat them for breakfast. I did and they tasted lovely.
