I’m not sure why I keep planting so many zucchini plants in my garden every year when I know that one plant produces more zucchini than I can possibly use.
But, here we are.
Another zucchini season = another opportunity for me to find creative ways to use it!
One recipe I’ve been testing and looking for for a LONG time is the BEST zucchini brownie recipe.
Don’t get me wrong, I’ve found some good ones in my hunt. However, I think you’re going to like this one the best. I sure do. 🙂
Ingredients:
1 egg
1/4 C. real maple syrup
1/4 C. brown sugar
1 tsp. real vanilla extract
1/4 C. creamy almond butter
1/4 C. non-fat, plain greek yogurt
1/2 tsp. baking soda
1/2 tsp. salt
1/2 C. cocoa powder
3/4 C. white whole wheat flour
1 C. finely shredded zucchini, squeezed of all excess moisture — this is IMPORTANT. (I use the fine grate side of my box grater & squeeze the zucchini out in a paper towel until all extra moisture is out.)
1/2 C. mini semisweet chocolate chips + plus more for the top 🙂
Directions:
Preheat oven to 350 degrees.
Spray an 8×8 glass baking dish with cooking spray.
In the bowl of an electric mixer, place the egg, maple syrup, brown sugar, vanilla, almond butter, and greek yogurt. Mix until well combined.
Add baking soda, salt, cocoa and whole wheat flour. Mix until just combined. Do not overmix!
Add in the zucchini and chocolate chips and mix until just combined. Be sure to scrape down the sides of the bowl to make sure everything is incorporated.
Pour the brownie mixture in the prepared dish and top with a few additional chocolate chips, if desired.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with just a few crumbs.