This is THE best method for fudgy, rich, dense brownies. And these paleo zucchini brownies also help you use up your summer surplus of zucchini!
- Move a rack to the center of the oven and preheat to 350 degrees F. Line a 9×9 baking pan with parchment paper or oil the sides and bottom of the pan.
- Add the ghee to the top of a double-boiler and melt over medium-low heat. Once melted, remove from heat. Immediately whisk in the coconut sugar, cocoa powder, and salt until coconut sugar has melted and the mixture is smooth.
- Check to ensure that the batter is warm, not hot. When it’s warm, whisk in the eggs and vanilla extract just until blended. Use a spatula to fold in the almond flour and coconut flour until a smooth batter is formed.
- Add the shredded zucchini and chocolate chips, stirring until mix-in are coated. Pour into the prepared baking pan and bake for 35 to 45 minutes, until a toothpick inserted into the center comes out clean. Cool completely before slicing. Will keep covered in the fridge for up to 5 days.
Add 1/2 cup chopped walnuts or pecans for a bit of crunch!
Keywords: paleo, gluten free, brownies, zucchini, zucchini brownies