Yummy Brownies with Tahini & Zucchini....for real!

Updated: Sep 28, 2020

Delicious and healthy brownies: Fudgy, paleo, gluten free, packed with chocolate, naturally sweetened, and full of zucchini!


Mine did not turn out as pretty as the picture you see here, but they TASTED sooooooo good.

I found that these brownies were even yummier with a few cut up fresh strawberries 🍓 on top of each piece, at the time of serving.

INGREDIENTS:

• 1 cup shredded zucchini that’s been squeezed of excess moisture

• 1 large egg

• 1/2 cup tahini (can substitute with almond butter, though I have not tried that)

• ¼ cup pure maple syrup

• ½ cup coconut sugar

• 1 tsp vanilla extract

• ½ cup cacao powder

• 2 TBS coconut flour

• ½ tsp baking soda

• ½ tsp salt

• 2 TBS melted and cooled coconut oil

• ⅓ cup chocolate chips, dairy free if desired

• Optional: ½ cup chopped walnuts


👉 For the TOPPING

• 2 TBS chocolate chips, dairy free if desired

• 1/2 tsp coconut oil

• Fancy sea salt, for sprinkling on top

INSTRUCTIONS:

  1. Preheat oven to 350F. Line an 8x8 inch pan with parchment paper and spray with nonstick cooking spray.

  2. In a large bowl, add your shredded zucchini, making sure it is squeezed of all excess moisture with a paper towel. This is very important.

  3. Next add in egg, tahini, maple syrup, coconut sugar and vanilla; stir until smooth. Gently stir in cocoa powder into the batter, mixing until well incorporated.

  4. Next add in coconut flour, baking soda, salt and finally the melted coconut oil. Stir until well combined. Fold in chocolate chips (and walnuts, if you are using).

  5. Pour into prepared pan. Bake for 30-35 minutes or until toothpick inserted into center comes out with just a few crumbs attached (it should not be completely wet, but a little gooeyness is just fine). Allow to cool completely (also important!).

  6. Once ready for the chocolate drizzle: Add 2 tablespoons chocolate chips and coconut oil in a small pot and melt slowly. Drizzle over zucchini brownies.

  7. Sprinkle with a little fancy sea salt (optional). Cut into 16 squares.

  8. PRO TIP: Store covered in fridge -- they are deliciously fudgy when cold!

📸 and recipe cred: @ambitiouskitchen