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Amazing 3 Paleo Zucchini Brownies with Pecans

Paleo Zucchini Brownies with Pecans
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Enjoy these grain-free Paleo Zucchini Brownies packed with pecans for a healthier, deeply satisfying chocolate dessert. Jen and Alex bring their global cooking spirit to this familiar favorite.

Ingredients

Scale
  • 1 cup shredded zucchini, squeezed dry
  • 1/2 cup almond flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup maple syrup
  • 2 large eggs
  • 1/4 cup melted coconut oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup chopped pecans, plus extra for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper.
  2. In a medium bowl, whisk together the eggs, maple syrup, melted coconut oil, and vanilla extract until smooth.
  3. In a separate bowl, mix the almond flour, cocoa powder, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Gently fold in the squeezed, shredded zucchini and the chopped pecans.
  6. Pour the batter into the prepared baking pan and spread evenly. Sprinkle extra pecans on top if desired.
  7. Bake for 22 to 25 minutes. A toothpick inserted near the center should come out with moist crumbs attached, not wet batter.
  8. Let the brownies cool completely in the pan before lifting them out and cutting them into squares. Cooling helps them set properly.

Notes

  • Squeeze as much water out of the zucchini as possible using a clean kitchen towel or paper towels. Excess moisture affects the texture.
  • For a fudgier texture, slightly underbake them (check at 20 minutes).
  • Store leftovers in an airtight container at room temperature for up to three days or refrigerated for a week.

Nutrition

Find it online: https://afripaket.com/paleo-zucchini-brownies-with-pecans/