Zucchini Brownies

 The website I got this recipe from declares that these are the "best zucchini brownies you'll ever eat". I have to admit that's true...and they might even be the best brownies you'll ever eat! They are so moist and fudgy, and the topping adds the faintest bit of crunch along with the walnuts that makes these ever-so memorable. If your garden has been abundant with zucchini like ours, you will want to put it all towards endless batches of these brownies. 

Zucchini Brownies

Adapted from Ambitious Kitchen

1 cup finely grated zucchini that’s been squeezed of excess moisture (measured before squeezing)

1 large egg or 1 flax egg (1 T ground flax + 2.5 T water)
1/2 cup tahini
¼ cup pure maple syrup
½ cup coconut sugar
1 tsp vanilla 

½ cup cocoa powder
2 T coconut flour
½ tsp baking soda
½ tsp salt
2 T melted and cooled coconut oil
⅓ cup chocolate chips or unsweetened baking chocolate
½ cup chopped walnuts

For the topping:

2 T melted coconut oil

1 T maple syrup

2 T cocoa powder

1/2 tsp vanilla

1 T tahini or nut butter

 

1. Preheat oven to 350 and line an 8x8 pan with parchment paper. Spray the parchment paper with cooking spray and set aside.

2. In a large bowl, add shredded zucchini (squeeze the water out of it and dry it it as much as you can), egg, tahini, maple syrup, coconut sugar, and vanilla. Stir until smooth, then stir in cocoa powder until well combined. 

3. Add coconut flour, baking soda, salt, and coconut oil. Stir until combined. Fold in the chocolate chips and walnuts.

4. Pour into prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out cleanish. A few crumbs is fine.

5. Allow to cool completely. Once it's cool, combine the topping ingredients until smooth and drizzle or pour over the brownies. Store leftovers in the fridge.