Easy Healthy Zucchini Brownies are fudgy, decadent, and low in sugar--made in 1 bowl and so delicious! Flourless, vegan, grain free and gluten free.
- Preheat oven to 350F. Grease a loaf pan or 8x8inch baking dish with cooking spray. Brownies will be thicker with a loaf pan.
- Place all ingredients except chocolate chips in a large bowl. If your nut butter is unsalted, add 1/4 tsp fine sea salt. Whisk until well combined. Fold in chocolate chips. The batter is very thick.
- Spoon mixture into loaf pan and use a rubber spatula to spread evenly in pan. Sprinkle with a handful of chocolate chips and a pinch of flaky salt. Bake for 25-30 minutes, or until brownies are set and a knife comes out almost clean. If your peanut butter wasn't liquidy/drippy, they will take less time.
- Allow brownies to completely cool before slicing. Slice into 9 bars for a square pan or 10 bars for a loaf pan.
STORE: Store on the counter for up to a day and then in an air-tight container in the refrigerator for up to a week. Microwave for a few seconds before eating for those melty chocolate chips!
*If you don't have ground flaxseed and you're not vegan, you can substitute one egg.
Keywords: healthy zucchini brownies