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When preparing zucchini for your brownies, it's crucial to remove excess moisture. Zucchini has a high water content, and if not addressed, this can lead to a soggy texture in your finished brownies. To effectively remove moisture, begin by grating the zucchini, then place it in a clean kitchen towel or cheesecloth. Twist the towel to squeeze out the excess liquid until the zucchini feels dry to the touch. This step may seem tedious but is essential for achieving that perfect brownie texture that is both fudgy and firm.

Paleo Zucchini Brownies

Discover the delicious world of Decadent Paleo Zucchini Brownies that prove you can indulge in a sweet treat without compromising your health. Made with wholesome ingredients like almond flour and coconut oil, these brownies are fudgy, rich, and packed with nutrients from zucchini. Learn the step-by-step process to create these guilt-free delights, perfect for satisfying cravings while adhering to paleo principles. Enjoy a dessert that's both nutritious and indulgent!
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Ingredients
  

1 medium zucchini, grated (about 1 cup)

1/2 cup almond flour

1/4 cup cocoa powder (unsweetened)

1/3 cup honey or maple syrup

1/4 cup coconut oil, melted

2 large eggs

1 tsp pure vanilla extract

1/2 tsp baking soda

1/4 tsp sea salt

1/4 cup dark chocolate chips (dairy-free if preferred)

Optional: 1/4 cup chopped nuts (like walnuts or pecans)

Instructions
 

Preheat Oven: Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal of the brownies.

    Prepare Zucchini: Grate the zucchini using a box grater or a food processor. Squeeze out excess moisture using a clean kitchen towel or paper towels to ensure your brownies don’t turn out soggy.

      Mix Wet Ingredients: In a large mixing bowl, whisk together the melted coconut oil, honey (or maple syrup), eggs, and vanilla extract until the mixture is smooth and well combined.

        Combine Dry Ingredients: In another bowl, mix together the almond flour, cocoa powder, baking soda, and sea salt.

          Combine Mixtures: Gradually add the dry ingredients to the wet mixture. Stir until just combined. Finally, fold in the grated zucchini, dark chocolate chips, and nuts (if using) until evenly distributed.

            Bake: Pour the brownie batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

              Cool: Once baked, remove the brownies from the oven and let them cool in the pan for 10 minutes. Then, using the parchment overhang, lift them out of the pan and let them cool completely on a wire rack.

                Serve: Cut into squares and enjoy your delicious, fudgy Paleo zucchini brownies! Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer shelf life.

                  Prep Time, Total Time, Servings: 15 mins | 40 mins | 16 brownies