Ingredients
Method
- Preheat oven to 325°F (160°C). Grease and line an 8x8 inch baking pan with parchment paper.
- In a large bowl, whisk together the almond flour, sweetener, cocoa powder, baking powder, espresso powder, and salt.
- In a separate medium bowl, whisk the eggs, avocado oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry and mix until just combined.
- Gently fold in the shredded zucchini until evenly distributed.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes, or until the edges are set but the center is slightly soft.
- Let the brownies cool completely in the pan on a wire rack before cutting.
Notes
- Don't drain the zucchini: The moisture from the shredded zucchini is vital for achieving that desirable fudgy texture. Keep it all in!
- Avoid overmixing: Once the wet and dry ingredients are combined, mix only until no streaks of flour remain. Overmixing can develop gluten in the almond flour, leading to a tougher brownie.
- The toothpick test: For the fudgiest brownies, pull them from the oven when a toothpick inserted comes out with moist crumbs, not liquid batter, and definitely not completely clean. The residual heat will continue to cook them. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Avoid overmixing: Once the wet and dry ingredients are combined, mix only until no streaks of flour remain. Overmixing can develop gluten in the almond flour, leading to a tougher brownie.
- The toothpick test: For the fudgiest brownies, pull them from the oven when a toothpick inserted comes out with moist crumbs, not liquid batter, and definitely not completely clean. The residual heat will continue to cook them. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.