It doesn’t happen very often that a decadent and yummy dessert is healthy and nutritious at the same time. So, when it happens, sharing is imperative 🙂
This brownie recipe is my first choice when I want to prepare a special treat for my kids or when we are going to a pot luck party. Considering the ingredients I would suggest the recipe for babies older than 1 year. Both chocolate and cocoa have caffeine that might get your little one more “active” than usual. That’s why this brownies are a lovely toddler snack during the day (I would sincerely avoid offering them after dinner if you are not ready for a late bedtime). Playdates/birthday parties/pot luck parties/lunchboxes/afterschool snack…that’s the recipe for you!
It’s loaded with good nutrients: almond butter for a rich taste and a load of protein + zucchini to give body, substitute the flour and a nice amount of vitamins.
The recipe is plant based, flourless and dairy free.
The original recipe has 1 egg, but if you are looking for a no egg recipe, fully plant-based, simply substitute the egg with 1 ripe banana. More natural sweetness and more moist guaranteed!!
Other easy substitutions: you can switch the almond butter with any other nut butter you like. Also, I used maple syrup but for a more deep and caramelized flavor you can use molasses.
Also, the procedure is so simple that your older kids can prepare it by themselves!!
You start finely grating the zucchini.
With your hands squeeze out the extra water and place the zucchini in a large bowl.
Add the almond butter, maple syrup, egg (or mashed banana for plant-based recipe), cocoa powder, salt, baking soda, vanilla. Combine well.
Add the chocolate chips and mix.
Transfer in a baking dish. You can top the brownies with either extra chocolate chips and/or chunks of almonds. Bake in preheated oven to 400F/180C for 40min. Let it cool down and cut in brownie bite size pieces. Enjoy!!
The brownies can be stored in an air tight container in the refrigerator for up to 1 week, but I bet they will be gone in few days!!
Are you looking for more brownies recipes?
- Avocado brownies
- Pumpkin Yogurt brownies
- Vegan Guilt Free Chocolate Brownies
- Black beans brownies – vegan
- 4 zucchini, grated and squeezed 2 cups
- 1 cup almond butter
- 1/3 cup maple syrup
- 1 egg (for plant-based recipe substitute with 1 mashed ripe banana)
- 1/3 cup unsweetened cocoa powder
- 1/4 tsp salt
- 1 tsp baking soda
- 1 Tbsp vanilla extract
- 1 handful dark chocolate chips generous
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Finely grate the zucchini
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Squeeze the extra water out with your hands
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In a large bowl add all the ingredients: zucchini + almond butter + maple syrup + egg + cocoa + salt + baking soda + vanilla
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Combine well
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Add the chocolate chips
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Transfer the batter in a baking dish, level the surface
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Sprinkle on top chocolate chips and/or crushed almonds
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Bake in preheated oven to 400F/180C for 40min
14 Comments
Did you make this recipe? Share the love, tag @buonapappa on Instagram and hashtag it #buonapappa I would love to see your creations!
Zucchini Brownies – plant based, flourless, dairy free +12M – MySpecialFood.com
November 3, 2018 at 1:19 am[…] It doesn’t happen very often that a decadent and yummy dessert is healthy and nutritious at the same time. So, when it happens, sharing is imperative This brownie recipe is my first choice when I want to prepare a special treat for my kids or when we are going to a pot luck party. Considering the ingredients I would suggest the recipe for babies older than 1 year. Both […] Source: Zucchini Brownies – plant based, flourless, dairy free +12M […]
Alisa Davies
February 6, 2021 at 10:35 pmDo you happen to have the nutritional facts and calorie info for this recipe? Thank you in advance!
Barbara Lamperti
May 26, 2021 at 7:57 pmHi Alisa,
good question. I run the ingredients in a recipe nutrition calculator app and, if we consider that the brownies will be divided in 8 portions, each portion would be 188 calories. That’s the link to see the details.
I hope it helps! Ciao, B
Zucchini Brownies - Plant Based, Flourless, Dairy Free +12M - OREKTIKO
November 9, 2018 at 8:40 am[…] Zucchini Brownies – plant based, flourless, dairy free +12M […]
Alex Flores
November 26, 2019 at 2:51 amHi Barbara! Mostly loved this recipe except I got a pretty noticeable baking soda after taste in my brownies. Has this happened to you? How did you remedy the issue?
Barbara Lamperti
April 9, 2020 at 8:49 pmHi Alex! I’m sorry to hear that. To be sincere I didn’t have problems with the baking soda. Try adding 1/2 tsp instead of 1 tsp. The brownies my be a bit less airy but you will not have the after taste 🙂
Shelby
April 11, 2020 at 9:13 pmThese look amazing, making them tonight! We don’t eat eggs and are out of banana, do you think I could use a flax egg as a replacement in this? Thanks so much! (:
Barbara Lamperti
April 14, 2020 at 7:35 pmHi Shelby, yes, you can substitute the egg with an flax egg. 1 Tbsp flax mixed with 3 Tbsp water. Let them get thicken a bit and than add to the mix. I also use chia seeds. Enjoy!! B
Carrie
August 20, 2020 at 8:39 amHow you gonna call it plant based when there’s an egg?!
Barbara Lamperti
October 19, 2020 at 5:40 pmMy fault, sorry. Let me fix the recipe card.
Cheryl
February 7, 2021 at 7:23 pmMade these today and they turned out Amazing! I used molasses instead of maple syrup and used 1/4 cup of peanut butter and cut the almond butter to 1/4. Yummy!!
Barbara Lamperti
May 26, 2021 at 7:58 pmHi Cheryl, love your substitutions! I’m happy you enjoyed the brownies, they are so yummy! Ciao, b
Cheryl
February 7, 2021 at 7:24 pmCorrection! 1/2 Cup of each butter **
Zucchini Brownies - Plant Based, Flourless, Dairy Free +12M - Healing Gourmet Keto Recipes
June 26, 2021 at 8:47 am[…] PRINTABLE INGREDIENTS HERE: https://www.buonapappa.net/zucchini-brownies-plant-based-flourless-dairy-free-12m/ […]