S'mores, glorious s'mores...how I loved you. How I will miss roasting marshmallows to golden perfection and then smashing them between Hershey lined graham crackers. But I just.cannot.do.the.sugar...the last time I ate a marshmallow I felt SO sick. I was feeling a bit sad at the prospect of sitting around the fire pit this weekend without a treat. I thought of roasting a banana...perhaps a skewer of pineapple...but then I came across this recipe on Pinterest and thought I'd give it a try. Perhaps it would satisfy that chocolate craving.
So, I haven't had the best experience with paleo brownies in the past. Coconut flour tends to make them dry and hard to choke down...and well, constipating. I tried one recipe with all almond butter and it ended up tasting like I'd squished stale tootsie rolls into a pan and called it a brownie. So gross! This new recipe, however, made me do a happy dance! They are so good! Cake like, chocolatey, moist...you'd never know there was zucchini in them but I think it gives a tender structure that is missing in flourless baking.
I made one change from the original recipe. I only had 3/4 cup of almond butter so I added a heaping Tablespoon of coconut oil. I think I'll continue to do that - it may have added to the tenderness! Also, I used dark chocolate chips (Ghiradelli 60%) but you could use dairy free chocolate chips if needed.
Moist & Delicious Paleo Zucchini Brownies
Author: Love of Family & Home
Recipe type: dessert, paleo
Prep time:
Cook time:
Total time:
Serves: 16
Ingredients
- 1½ cups grated zucchini
- 1 cup almond butter (or 3/4 cup plus 1 heaping T coconut oil - organic, unrefined)
- 1 tsp vanilla
- 1 egg
- ¼ cup organic honey
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp all spice
- 1 cup dark chocolate chips
- 2 Tbsp cocoa powder
Instructions
- Preheat oven to 350 degrees.
- Mix all ingredients in a large bowl.
- Pour mixture into a greased 9x9 baking dish.
- Bake for 35 minutes or until a toothpick comes out clean.
No comments:
Post a Comment