Zucchini Brownies | With Almond Butter Drizzle
These are some of the moistest brownies I've ever tasted. You have to try out this simple recipe and tell me what you think.
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.