Zucchini Brownies – plant based, flourless, dairy free +12M

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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 πŸ™‚

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?

4.5 from 2 votes
Zucchini Brownies +12M
Ingredients
  • 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
Instructions
  1. Finely grate the zucchini

  2. Squeeze the extra water out with your hands

  3. In a large bowl add all the ingredients: zucchini + almond butter + maple syrup + egg + cocoa + salt + baking soda + vanilla

  4. Combine well

  5. Add the chocolate chips

  6. Transfer the batter in a baking dish, level the surface

  7. Sprinkle on top chocolate chips and/or crushed almonds

  8. Bake in preheated oven to 400F/180C for 40min

6 Comments

Did you make this recipe? Share the love, tag @buonapappa on Instagram and hashtag it #buonapappa I would love to see your creations!

  • Reply
    Zucchini Brownies – plant based, flourless, dairy free +12M – MySpecialFood.com
    November 3, 2018 at 1:19 am

    […] 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 […] Source: Zucchini Brownies – plant based, flourless, dairy free +12M […]

  • Reply
    Zucchini Brownies - Plant Based, Flourless, Dairy Free +12M - OREKTIKO
    November 9, 2018 at 8:40 am

    […] Zucchini Brownies – plant based, flourless, dairy free +12M […]

  • Reply
    Alex Flores
    November 26, 2019 at 2:51 am

    Hi Barbara! Mostly loved this recipe except I got a pretty noticeable baking soda after taste in my brownies. Has this happened to you? How did you remedy the issue?

    • Reply
      Barbara Lamperti
      April 9, 2020 at 8:49 pm

      Hi Alex! I’m sorry to hear that. To be sincere I didn’t have problems with the baking soda. Try adding 1/2 tsp instead of 1 tsp. The brownies my be a bit less airy but you will not have the after taste πŸ™‚

  • Reply
    Shelby
    April 11, 2020 at 9:13 pm

    These look amazing, making them tonight! We don’t eat eggs and are out of banana, do you think I could use a flax egg as a replacement in this? Thanks so much! (:

    • Reply
      Barbara Lamperti
      April 14, 2020 at 7:35 pm

      Hi Shelby, yes, you can substitute the egg with an flax egg. 1 Tbsp flax mixed with 3 Tbsp water. Let them get thicken a bit and than add to the mix. I also use chia seeds. Enjoy!! B

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