Ingredients

The following ingredients have 16 Servings
  • 1 medium zucchini shredded and squeezed of excess moisture with a paper towel (1 cup shredded zucchini)
  • 1 large egg
  • 1/2 cup tahini*
  • ¼ cup pure maple syrup
  • ½ cup coconut sugar
  • 1 teaspoon vanilla extract
  • ½ cup high quality cocoa powder (or cacao powder)
  • 2 tablespoons coconut flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons melted and cooled coconut oil
  • ⅓ cup chocolate chips, dairy free if desired
  • Optional: ½ cup chopped walnuts
  • For the topping:
  • 2 tablespoons chocolate chips, dairy free if desired
  • 1/2 teaspoon coconut oil
  • Fancy sea salt, for sprinkling on top

Instruction

  • Preheat oven to 350 degrees F. Line an 8x8 inch pan with parchment paper and spray with nonstick cooking spray.
  • First, measure out 1 heaping cup of shredded zucchini, then place shredded zucchini in a paper towel or cheese cloth and squeeze out all of the moisture/water. This is very important!
  • Next add in egg, tahini, maple syrup, coconut sugar and vanilla; stir until smooth. Gently stir in cocoa powder into the batter, mixing until well incorporated. 
  • Next add in coconut flour, baking soda, salt and finally the melted coconut oil. Stir until well combined. Fold in chocolate chips (and walnuts if you are using).
  • Pour into prepared pan. Bake for 30-35 minutes or until toothpick inserted into center comes out with just a few crumbs attached (it should not be completely wet, but a little gooeyness is just fine). 
  • Allow to cool completely. This will be tough, but it’s the best way to make sure the bars stay together perfectly since they will be moist.
  • Once ready for the chocolate drizzle: Add 2 tablespoons chocolate chips and coconut oil to a small microwave safe bowl. Microwave in 30 second increments, stirring in between, until chocolate is melted. 
  • Drizzle over zucchini brownies. Sprinkle with a little fancy sea salt (trust me, it’s good!). Cut into 16 squares.