HEALTHY FLOURLESS ZUCCHINI FUDGE BROWNIES

HEALTHY FLOURLESS ZUCCHINI FUDGE BROWNIES
Hands down, the easiest, fudgiest, flourless brownies ever and with a hidden vegetable too- Zucchini! Made with no butter or flour, these flourless zucchini fudge brownies are naturally gluten free, paleo, dairy free, grain free and come with a tested vegan option!
I’ve had these flourless zucchini brownies to share for a little while now so what way to celebrate my failure than with brownies, a popular recipe in this neck of the woods. From protein packed ones, ones designed for breakfast, ones using just THREE ingredients and one’s inspired by one of my favorite chefs– You won’t find a lack of brownies….and there will be more to come! 
Obviously, we always want some extra nutrition in these babies so let’s add something subtle but easy to overlook- Enter, grated zucchini. With the abundance of zucchini right now (and the next couple of months!), let’s add this grated vegetable in all things and everything, especially brownies. Specifically, these healthy flourless zucchini fudge brownies which are, as the name suggests, SO DARN FUDGY! 
Hands down, the easiest, fudgiest, flourless brownies ever and with a hidden vegetable too- Zucchini! Made with no butter or flour, these flourless zucchini fudge brownies are naturally gluten free, paleo, dairy free, grain free and come with a tested vegan option!

Ingredients
  • 1/4 cup + 2 T coconut oil
  • 225 grams dark chocolate, chopped roughly (I used a 100% Baker's chocolate)
  • 1/2 tsp vanilla extract
  • 3/4 cup coconut palm sugar
  • pinch sea salt
  • 2 large eggs (can sub for 2 flax eggs or ener-g egg replacement)
  • 1/2 medium zucchini, grated and with moisture squeezed out (just over 1/4 cup)
  • 2 T cocoa powder
  • 3 T arrowroot powder (can sub for corn starch if not strictly paleo)
  • 1/2 cup chocolate chips (optional)

Instructions
  1. Preheat the oven to 350 degrees. Line an 8 x 8 pan with greaseproof paper or tin foil, with some overlay for easy removal. Grease it lightly and set aside.
  2. In a microwave safe bowl or stovetop, combine your chopped chocolate with coconut oil and melt together- The mixture should be silky smooth. Add your vanilla extract and mix lightly.
  3. Transfer the mixture to a large mixing bowl and add your eggs, sea salt and coconut palm sugar and mix until fully incorporated. Add your grated zucchini, cocoa powder and arrowroot powder and whisk VERY well, until the batter is no longer grainy and smooth. Top with chocolate chips, if desired. Transfer to lined baking dish.
  4. Bake the brownies for 20-25 minutes, or until the centre just comes out clean. Do not over bake. Remove from the oven and allow to cool in the pan completely. If possible, once cooled, transfer to the fridge to chill for the best texture.
Notes
Do not over bake- Brownies may not look 'cooked' but once cooled, they will firm up.
Brownies can be kept for up to 5 days in the fridge and are freezer friendly.
Recipe Source:thebigmansworld.com

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