Grain Free Raspberry Almond Butter Chocolate Chip Zucchini Brownies
Delicious flourless zucchini brownies with a swirl of raspberry jam and chocolate chips. These are easy, healthy, and perfectly moist and gooey.
Servings 16 brownies
Calories 145cal
Ingredients
- 1 1/2 cups shredded zucchini
- 2/3 cup creamy almond butter
- 1 egg
- 1 1/2 tablespoons coconut oil, melted and cooled
- 1 teaspoon vanilla extract
- 1/4 cup pure maple syrup
- 1/2 cup good quality cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt (only if your almond butter isn't salted)
- 1/2 cup chocolate chips, divided
- 3 tablespoons low sugar raspberry jam
- Raspberries for garnish, if desired
Instructions
- Preheat oven to 350 degrees F. Grease 8x8 inch pan with nonstick cooking spray.
- Squeeze zucchini of excess moisture with a paper towel.
- In a large bowl, mix together zucchini, almond butter, egg, coconut oil, vanilla and maple syrup until smooth in consistency. Add cocoa powder, baking soda and salt. Mix until just combined. Stir in about 1/2 of the chocolate chips.
- Pour batter into prepared pan. Spoon jam by teaspoonful onto the top of the batter then take a knife and swirl the jam into the batter a few times.
- Bake for 20-25 minutes or until toothpick inserted into the middle comes out almost clean. Remove brownies from oven and transfer pan to a wire rack to cool.
- Place remaining chocolate chips in a small saucepan over low heat. Stir chocolate until completely melted then drizzle over the top of the brownies. I like to also sprinkle mine with a little sea salt but it's up to you. Cut into 16 brownies
Notes
To make dairy free: You can use dairy free chocolate chips.
Nutrition
Serving: 1brownie | Calories: 145cal | Carbohydrates: 12.6g | Protein: 3.7g | Fat: 9.8g | Fiber: 2.2g | Sugar: 9.3g