Hmmmmm, what to do with all the zucchini from the garden?
Yes! This recipe is so much fun!
Zucchini adds moisture and is virtually undetectable.
I brought a plate of these to a family 4th of July party yesterday for some taste-testing feedback. Without telling anyone about the secret ingredient, I put the plate out, then sat back to watch for honest reactions.
The kids immediately gobbled them up and my nephew came over to ask for the recipe.
Ha! The look on his face was priceless.
5 ounces dark chocolate, 72% cocoa
¼ cup coconut oil
¼ cup raw honey
2 teaspoons vanilla extract
¼ teaspoon almond extract
1 cup blanched almond flour
¼ cup unsweetened cocoa powder
1½ teaspoons baking soda
¼ teaspoon sea salt
1½ cups Shredded Zucchini
Preheat oven to 350 degrees F. Grease an 8×8 pan with coconut oil, then dust with blanched almond flour. Set aside.
In a double boiler, gently melt the chocolate. (If you don’t have a double boiler then fill a skillet with a few inches of water and set a small pot in the water, place over very low heat.) Add the coconut oil and honey, mix until fully combined. Remove from heat and set aside to cool.
In small bowl combine the eggs, vanilla and almond extracts. Add the cooled chocolate mixture.
In a medium bowl combine almond flour, cocoa powder, baking soda and salt. Pour in the wet ingredients and mix until fully combined.
Using a food processor, shred the zucchini. Then place on a cutting board and finely chop the shredded pieces. Having very tiny pieces of zucchini is the key to making this recipe work!
Fold the zucchini into the batter. Pour into prepared pan and bake for 25 minutes, or until fully set. Allow to cool in the pan for at least 30 minutes before cutting. *Tip: Use a serrated, plastic knife to cut your brownies — this makes it less likely to crumble.