Description
These vegan Almond Flour Zucchini Tahini Brownies are rich, fudgy, and naturally gluten-free thanks to almond flour. Made with fresh garden zucchini, they’re the perfect way to sneak vegetables into dessert while staying completely dairy-free and refined sugar-free. A wholesome yet indulgent summer chocolate brownie recipe everyone will love!
Ingredients
1 cup almond flour (blanched, finely ground)
1 cup unsweetened cacao powder/cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup creamy tahini (or any nut/seed butter)
1/2 cup pure maple syrup (or agave nectar)
1/4 cup coconut oil, melted
1 teaspoon pure vanilla extract
1 cup packed grated zucchini (about 1 medium zucchini, moisture squeezed out)
1/2 cup dairy-free chocolate chips (plus more for topping)
Instructions
- Grate the zucchini, measure 1 cup, and then squeeze out excess liquid using your hands, or a clean kitchen towel/paper towels.
- In a large bowl, combine almond flour, cocoa powder, baking powder, baking soda, and salt.
- Add the tahini, maple syrup, melted coconut oil, and vanilla to the bowl with the dry ingredients.
- Gently fold in the grated zucchini and chocolate chips until well incorporated but don’t overmix.
- Spread the batter into a parchment-lined 8×8 baking pan and bake at 350°F (175°C) for 25–30 minutes, depending on how firm you like your brownies.
- Let the brownies cool about 30 minutes to an hour before slicing for the fudgiest texture that doesn’t completely crumble when you slice them.
Notes
READ THE BLOG POST FOR MORE TIPS & INFORMATION!
- Prep Time: 10
- Cook Time: 20
- Category: desserts
