Organic, Grain-Free, Gluten-Free Zucchini Brownies
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12 brownies
These hidden veggie chocolate brownies are a delicious way to use up any extra zucchini! Made with Sol Food's pancake mix, they’re packed with clean ingredients, naturally sweetened with maple syrup, and make for a healthier dessert that still satisfies those chocolate cravings.
Ingredients
- 1 cup zucchini, finely grated (leave the peel on)
- 1 cup Sol Food Pancake Mix
- 1 pasture-raised egg
- ¼ cup cacao powder
- ¼ cup olive oil
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ¼ teaspoon sea salt
- ½ cup chocolate chunks
Equipment
- Mixing bowl
- Grater
- Measuring cups and spoons
- 8x8-inch baking pan
- Spatula
Instructions
- Preheat your oven to 350°F. Grease an 8x8-inch baking pan with olive oil or line with parchment paper for easier removal.
- In a large mixing bowl, combine the finely grated zucchini, Sol Food Pancake Mix, egg, cacao powder, olive oil, maple syrup, vanilla extract, baking soda, and sea salt. Stir until just combined and smooth.
- Fold in the chocolate chunks, ensuring they're evenly distributed throughout the batter.
- Pour the batter into the prepared 8x8 pan and spread evenly.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Allow the brownies to cool for a few minutes before serving. Enjoy them warm, paired with ice cream or your favorite toppings!
Recipe Notes
- These brownies can be stored in an airtight container for up to 3 days.
- Feel free to substitute honey for maple syrup if desired.
- For an extra boost of flavor, sprinkle a bit of sea salt on top before serving.
Nutrition
Serving: 1 brownie
- Calories: 126 kcal
- Carbohydrates: 11g
- Protein: 3g
- Fat: 8g