Chron Cooks ft. Sam Diamond: Flourless Zucchini Brownies

Sam Diamond/The Hofstra Chronicle

You can’t even taste the zucchini in these healthy-but-delicious brownies. The flaky sea salt on top takes them to the next level and really brings the flavor out. These brownies are free of grain, gluten, dairy and refined sugar.

Ingredients:

2 eggs

1 cup almond butter

1 teaspoon vanilla extract

¼ cup non-dairy milk

¾ cup coconut sugar

⅓ cup cacao powder

½ teaspoon salt, plus more for topping

2 teaspoons baking powder

⅓ cup shredded zucchini (with excess water squeezed out)

½ chocolate bar

1 teaspoon coconut oil

Instructions:

1. Preheat the oven to 350 F and grease or line a 9x9 inch baking dish.

2. Combine the eggs, almond butter, vanilla extract, non-dairy milk and coconut sugar in a large bowl.

3. Mix in the cacao powder, salt and baking powder until well combined.

4. Fold in the shredded zucchini and transfer to a baking dish.

5. Bake for 20-25 minutes (or an inserted toothpick comes out clean).

6. While the brownies are cooling, add the chocolate and coconut oil to a bowl and melt.

7. Slice the brownies, and then drizzle with chocolate and top with flaky sea salt.

8. Enjoy!