Paleo Zucchini Brownies

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I've tinkered with the recipe a little, and have arrived at one I really like.  I do believe you're going to love this.

Paleo Zucchini Brownies
inspired by fastpaleo


1 c. almond butter
1 ½ c. grated zucchini
1/3 c. honey         
2 eggs
1 t. vanilla
1 t. baking soda
1 t. cinnamon
½ t. nutmeg
2 squares unsweetened chocolate, melted (or 6 T. cocoa + 2 T. coconut oil)

Preheat oven to 350.  Combine all ingredients in a large bowl.  Pour into 9x9 baking pan, lined with parchment paper.  Bake 25-30 minutes, until a toothpick comes out clean.

Comments

  1. JessiJuly 12, 2012 at 12:14 PM

    I'm giving these a try, they're in the oven right now. :) I searched all over for a recipe that used cocoa instead of chips or chunks (I didn't have any). I did run out of almond butter about 1/4 cup short, so I mashed bananas to fill it. I also had to use about 3T. of coconut oil to cocoa, 2T just made a hard lump that didn't mix in, even after melting. A nice thick melted sauce was achieved with 3T of oil. :)
    Thanks!

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  2. Ms. JulieSeptember 4, 2012 at 11:44 AM

    Jessi, I've been curious to hear how your version of these brownies turned out! Using mashed bananas to make up for the shortage of almond butter probably worked well, although I'm guessing it gave your brownies a slightly more cake-like texture (lowering the fat content and replacing it with fruit will have that effect in baking). Also, I don't worry about mixing the oil into the cocoa before adding it to the batter. Just make sure the cocoa is completely mixed and well distributed (no clumps), or you'll have a bitter surprise in a few bites. :)

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  3. LaurenSeptember 25, 2012 at 2:10 PM

    Ms. Julie, Yum! Some of my updates cuz I'm at 6000 ft. and wanted more than a 9x9 pan. So delighted, shared it with my CrossFit box and Facebook friends. THANK YOU!
    9x12 pan, 1 1/2 c. almond butter, 2 1/4 c. zucchini, 1/2 c. honey, 2 eggs + 1 egg white, 1 1/2 tsp. vanilla, 1 tsp. baking soda, 1 1/2 tsp. cinnamon, (no nutmeg), 9 Tbsp. cocoa powder, 3 Tbsp. coconut oil. Baked up a little fluffier, but still brownie moist in 30 minutes. My friend also suggested that for my picky family, next time I should peel the zucchini before grating it, to hide it from them. We'll see. I love all those micro-nutrients!

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  4. Ms. JulieSeptember 30, 2012 at 10:08 PM

    Lauren, thank you! I appreciate the high altitude adjustments. I did create the recipe while I lived in Utah, and it turned out great in the Provo altitude.

    I took a look at your page. I'd love to stop by and see your box next time I'm in Cedar City!

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    Replies
    1. BryantOctober 3, 2012 at 4:35 PM

      Julie, we would love to have you! Several members have also enjoyed your brownies. Call our number when you are coming through, I would like to meet you and may not be at the box when you stop by (Bryant will likely answer the phone, just tell him you're the Paleo brownie girl!). Take care.

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  5. Andi RayNovember 17, 2013 at 6:50 PM

    Oh no, I just put these in the oven and then realized the recipe called for almond BUTTER, not almond FLOUR which is what I used!! I hope they are still edible :(

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  6. Ms. JulieJanuary 6, 2014 at 12:30 PM

    Andi, how did they turn out? I've never made that substitution before (although I realize it was an oops!), so I'm curious. Did they taste all right?

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  7. Andi RayFebruary 26, 2014 at 5:24 PM

    Yes, they were still good! I didn't have a 9x9 pan, so I used a muffin pan and the recipe (with the almond flour substitution) made 12 full size muffins.

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