Flourless Zucchini Brownies

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I have and will likely always have a sweet tooth. Going on paleo doesn’t mean you can’t have sweets! Some paleo-approved sweeteners that are fine in reasonable amounts include maple syrup and honey. This zucchini brownie recipe uses the later paired with vanilla extract, cinnamon, and paleo-approved dark chocolate. It’s amazing to be able to eat three of these babies and still feel great afterwards!

Ingredients:

• 1 cup almond butter
• 2 medium zucchinis, unpeeled and shredded
• 1/3 cup honey
• 1 large egg (or egg substitute such as Bob’s Red Mill Gluten Free Egg Replacer)
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1 cup melted dark chocolate chips (e.g., Enjoy Life Dark Chocolate Morsels)

Yield: 16 brownies

Directions:

1. Preheat oven to 350 degrees F and grease a 9 x 9-inch baking pan.
2. Combine all ingredients in a large bowl and thoroughly mix.
3. Pour brownie batter into the baking pan.
4. Bake for 40-45 minutes (use a toothpick as needed).
5. Cool brownies completely; cut into squares once completely cooled.

Recipe courtesy of The Comfort of Cooking.