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Closeup of paleo zucchini brownies, drizzled in chocolate

The Best Paleo Zucchini Brownies

  • Author: Chelsea Joy
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 16 servings 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Gluten Free

Description

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!


Scale

Ingredients


Instructions

  1. 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.
  2. 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. 
  3. 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.
  4. 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.

Notes

Add 1/2 cup chopped walnuts or pecans for a bit of crunch!

Keywords: paleo, gluten free, brownies, zucchini, zucchini brownies

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