It doesn’t happen very often that a decadent and yummy dessert is healthy and nutritious at the same time. So, when it happens, sharing is imperative 🙂
This brownie recipe is my first choice when I want to prepare a special treat for my kids or when we are going to a pot luck party. Considering the ingredients I would suggest the recipe for babies older than 1 year. Both chocolate and cocoa have caffeine that might get your little one more “active” than usual. That’s why this brownies are a lovely toddler snack during the day (I would sincerely avoid offering them after dinner if you are not ready for a late bedtime). Playdates/birthday parties/pot luck parties/lunchboxes/afterschool snack…that’s the recipe for you!
It’s loaded with good nutrients: almond butter for a rich taste and a load of protein + zucchini to give body, substitute the flour and a nice amount of vitamins.
The recipe is plant based, flourless and dairy free.
The original recipe has 1 egg, but if you are looking for a no egg recipe, simply substitute the egg with 1 ripe banana. More natural sweetness and more moist guaranteed!!
Other easy substitutions: you can switch the almond butter with any other nut butter you like. Also, I used maple syrup but for a more deep and caramelized flavor you can use molasses.
Also, the procedure is so simple that your older kids can prepare it by themselves!!
You start finely grating the zucchini.
With your hands squeeze out the extra water and place the zucchini in a large bowl.
Add the almond butter, maple syrup, egg, cocoa powder, salt, baking soda, vanilla. Combine well.
Add the chocolate chips and mix.
Transfer in a baking dish. You can top the brownies with either extra chocolate chips and/or chunks of almonds. Bake in preheated oven to 400F/180C for 40min. Let it cool down and cut in brownie bite size pieces. Enjoy!!
The brownies can be stored in an air tight container in the refrigerator for up to 1 week, but I bet they will be gone in few days!!
Are you looking for more brownies recipes?
- Avocado brownies
- Pumpkin Yogurt brownies
- Vegan Guilt Free Chocolate Brownies
- Black beans brownies – vegan
- 4 zucchini, grated and squeezed 2 cups
- 1 cup almond butter
- 1/3 cup maple syrup
- 1 egg
- 1/3 cup unsweetened cocoa powder
- 1/4 tsp salt
- 1 tsp baking soda
- 1 Tbsp vanilla extract
- 1 handful dark chocolate chips generous
Finely grate the zucchini
Squeeze the extra water out with your hands
In a large bowl add all the ingredients: zucchini + almond butter + maple syrup + egg + cocoa + salt + baking soda + vanilla
Add the chocolate chips
Transfer the batter in a baking dish, level the surface
Sprinkle on top chocolate chips and/or crushed almonds
Bake in preheated oven to 400F/180C for 40min