Zucchini Brownies… once you try them, you’ll be back for more!

20160730_115253I don’t know about you, but it seems like when it comes to zucchini, when it rains, it pours!  I don’t even have a garden (I’ve tried in the past, but all I usually end up doing is killing the plants that I am hoping will feed me later in the year).  I have learned that I am better off hitting the farmers markets or relying on friends to supply me with tasty summer fruits and veggies.

This is the second year that I have opted to join the CSA craze (Consumer Supported Agriculture) and signed up with a local farm to get a weekly delivery of fresh fruits, veggies and so much more.  We just picked up week 2’s crate on Wednesday and once again, there was more zucchini! I didn’t even end up using all of what I got last week (much of it is currently hanging out in my freezer to be used in the cold winter months).  I had plans to do some more baking this weekend and those plans turned into “must do” activities after a coworker brought me MORE zucchini on Friday!

So it was time to whip up some favorites from last year and try a few new recipies!  First up? Zucchini Brownies  I found this recipe here (Zucchini Brownies) last year and it quickly became a household favorite.  I even had friends asking me when I was bringing more to the ballpark so they could get their share of the treats.

These are by far some of the best brownies I have ever made and most people don’t even realize they are made with zucchini, are Gluten Free, Paleo Friendly, and with a few extra tweeks (noted below) even safe for me eat with all my currently dietary restrictions!20160730_101535


  • 1 cup almond butter
  • 1 1/2 cup grated zucchini
  • 1/3 cup raw honey
  • 1 egg
  • 1 tsp vanilla
  • 1 tsp baking soda
  • i tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • 1 cup dark chocolate chunks

Preheat oven to 350

Combine all ingredients in a large bowl.

Pour into a greased 9×9 baking pan.

Bake for 25-30 minutes or until a toothpick comes out clean

20160730_115341As I mentioned, I have had to make a few minor tweaks to the recipe since I first made these last year, but it’s nothing that has changed the flavor, texture or YUM factor of these brownies.

Since I can’t have almonds right now, I have had to switch over to using cashew butter.  Honestly, any nut butter will probably work, so feel free to experiment!  I also am on a dairy free ( specifically free of cow and goat milk) diet, so I have had to change up the chocolate that I use.  My favorite dairy free chocolate alternative is the Enjoy Life chocolate morsels.  They taste and melt just like any other chocolate when I have used them in recipes!

Other than that, I really have not done anything to this recipe!  Next time instead of the vanilla, I may try using either Mint or Caramel extract, just to see what it does to the flavor… just to kick it up a notch!


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