Summer is winding down… something I have been avoiding for a few weeks now. My cousins are all back in school, my friends seem to be going back to their normal routines, some are accepting new job offers, and others are starting Grad school. But what about me? Yes, yes, I am applying to jobs and constantly being reminded that I do not have a career plan or goal…whomp whomp whomp. So, while avoiding job applications, having a minor panic attack, and screaming at my mother for asking me a simple question… I switched gears. I shut down the computer and fired up the oven. Delicious Paleo Flourless Zucchini Brownies are a perfect excuse to avoid all responsibilities and enjoy the last of garden-fresh produce and summer sun.
All the ingredients needed for the most perfect Paleo Friendly Zucchini Brownies. Oh and what’s that? No flour! Remember, these are Paleo Flourless Zucchini Brownies after all.
Local honey from the Jamestown Community Farm in Jamestown, RI.
Tip: I spray the measuring cup with Pam Cooking Spray before measuring the honey to avoid any sticking and make sure I get every last drop of sweetness into my batter.
I chopped a few dark chocolate bars to make these brownies as decadently chocolatey as possible.
One freshly picked zucchini from the garden (or the grocery store), grated, is all you need to ensure you have the most moist brownies on the planet. Forget butter, forget cream cheese, forget sour cream, zucchini is all you need. Be sure to squeeze the extra water out of the grated zucchini before adding it to the batter to avoid overly wet brownies. Don’t worry, they will still be moist!
Now, add all the ingredients for the Paleo friendly zucchini brownies together in a large mixing bowl.
Like in the day of the Mayflower, mix by hand. This arm workout will earn you “bowl-licking-rights”. After mixing, the zucchini brownie batter will look like this. Appetizing, no?
Grease a 9×9 inch baking dish for the zucchini brownies. You probably should’ve done this earlier, but hey, better late than never!
Add the zucchini brownie batter to the greased baking dish.
Once all of the batter is in the baking dish, place the zucchini brownies into a 350°F oven for 25 minutes or until a toothpick in the center comes out clean. While they are baking, you have the lovely opportunity to lick that bowl clean.
The beautiful zucchini brownies after 25 minutes in a 350°F oven.
Oops… I couldn’t resist!
So… no, I am not on a Paleo diet, and no, I did not invent this recipe, but I absolutely love it! You do not need to be Paleo to enjoy these Paleo flourless zucchini brownies. They truly are the most moist brownies I have ever eaten. The almond butter adds a subtle nutty flavor. You wouldn’t even know there were almonds in there unless someone told you… or if you were allergic. In the latter case, you would discover this fact in a rather horrible throat-closing, hive-causing, life-threatening kind of way… don’t do that. But if you are not allergic to almonds, these Flourless Zucchini Brownies are a perfect figure-friendly snack, dessert, or breakfast treat. Indulge yourself, you deserve it! Here is the printable version of the recipe!
- 1 Cup Almond Butter
- 1 1/2 Cups Grated Zucchini
- 1/3 Cup Honey
- 1 Egg
- 1 Teaspoon Vanilla
- 1 Teaspoon Baking Soda
- 1 Teaspoon Vanilla
- 1 Teaspoon Cinnamon
- 1/2 Teaspoon Nutmeg
- 1 cup Dark Chocolate Chunks
- Pinch of Salt
- Pinch of Ginger for a spicy kick
- Preheat the oven to 350 degrees. Grease a 9x9 inch baking pan.
- Combine all ingredients into a large mixing bowl and stir until well combined.
- Pour the batter into the greased 9x9 inch baking pan.
- Bake for 25 minutes or until a toothpick in the center comes out clean.
- Allow to cool, slice, and cut into 16 deliciously chocolatey decadent squares.
- After shredding the zucchini, wrap it all up in a dishtowel and squeeze the excess water out over the sink. The zucchini is already moist enough. The excess water will leave you with a ooey gooey wet mess.