Promise me you will not look at the ingredients to these almond butter brownies and run the other way! The first time I made these, I practically held my breath the entire time… zucchini in a brownie? I worried that I had gone too far. Putting zucchini in dessert probably means that you have reached the point of no return. But I was wrong about being worried and totally right about making my favorite multi-purpose vegetable into a dessert.

The first time I made these almond butter brownies, half of the pan was gone before they had cooled. The other half lasted a mere 2 hours. I promise you cannot taste (or see) the zucchini. They are gooey, chocolaty, and they have the prefect amount of sweet!

Ingredients:

• One large zucchini
• 1 egg
• 1 cup of cinnamon almond butter (I use Justin’s and it is amazing. Regular almond butter will work, just add 2 tsp. of cinnamon)
• 1/2 tsp. baking soda
• 1/2 cup coconut sugar
• 3/4 cup chocolate chips
• 1/2 tsp. vanilla extract

Directions:

1. Peel and grate the large zucchini.
2. In a large bowl, mix the egg, almond butter, baking soda, coconut sugar, and vanilla extract until well-combined.
3. Fold in the chocolate chips and grated zucchini.
4. Line an 8×8 baking dish with parchment paper.
5. Pour mixture into the baking dish.
6. Bake at 350 for 25 minutes. The final product will be a little gooey because of the almond butter and zucchini!

If you are looking for any other kid-friendly dessert, check out my vanilla cupcakes!