Ingredients:
- 2 cups zucchini(shredded using the large size hole on your grater)(not tightly packed).
- 1 lg. egg
- 1/2 cup coconut oil(melted) (this time of year(July), it’s probably already melted) lol
- 1/2 cup maple syrup(McCormick Family Farm)
- 1 tsp. pure(or homemade) vanilla extract
- 1/2 cup cacao or cocoa powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 cup whole wheat or spelt flour(this is what we used)(unfortunately gluten-free flours won’t give you the same end result, but anything is worth a try).
Instructions:
- Place zucchini in a colander while you are getting other ingredients ready.
- Preheat oven to 375 degrees F and line a 8×8 baking dish with parchment paper.
- In a large bowl, add egg, oil, maple syrup and vanilla extract, whisk to combine.
- Add cacao powder, baking soda, salt and whisk until well mixed.
- Give zucchini a gentle squeeze but no completely. Add it to the bowl and stir.
- Add flour and mix gently until combined.
- Transfer batter into prepared baking dish and smooth the top with a spatula. Bake for 25-28 minutes or until the center slightly wiggles. Don’t over-bake or the brownies will be more cake like when done. Insert a knife, toothpick or fork into the middle. It’s done, if whatever you use comes out semi clean. Please keep in mind that ovens vary.
- Remove from the oven and let it cool for about an hour. Cut a piece(you’ll want large), add a bit of farm fresh fruit(be creative) and a dollop of DIY whipped cream. Mercy!
Just a quick note: Using a large zucchini, not only did we make melt in your brownies, but we made zucchini tortillas and zucchini bread. Kudos to one single zucchini!