These one-bowl zucchini brownies are melt-in-your-mouth moist and gooey, and so incredibly easy! The trick simply lies in good quality ingredients and some quick prep. Shred a couple zucchini (skin on), melt your chocolate chips, then combine them in a heaping big bowl with creamy almond butter and a handful of pantry staples. Whip it all up until everything is blended well, and smooth it into a baking pan. If living a lower fat lifestyle try subbing in PB2 in lieu of the almond butter.
In a little over 30 minutes, you will have the most irresistibly fudgy, fabulous chocolate brownies made from scratch, with a sneaky veggie surprise. Have fun fooling kids and adults alike into trying something new!
Enjoy these brownies, and if you bake a batch, let me know how they turn out for you! Makes 16 brownies
- 1 cup creamy almond butter
- 2 medium zucchini, shredded (unpeeled)
- 1/3 cup honey
- 1 large egg
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 cup semisweet chocolate chips, melted
Preheat oven to 350 degrees F. Grease a 9 x 9-inch baking pan; set aside.
In a large bowl, combine all ingredients and mix thoroughly until smooth. Pour into prepared pan.
Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Let cool completely before cutting into squares.
With Love From the Trench Kitchen,