https://tasty.co/recipe/zucchini-brownie-bites Tiny, fudgy brownie bites perfect for packing in school lunchboxes! Adding …
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Mini Chocolate Chip Brownie Zucchini Bites
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I'm allergic to all melons and squash. Not only do I have to watch out for people throwing pumpkin in everything, no, now I have to watch out for brownies 🙄
I feel like they're just running out of ideas now.
I haven’t made these but I feel as though brownies with zucchini would be more “fluffy” than fudgy, given my experience with zucchini bread and the high water content of zucchinis. Either way, I look forward to trying these. Thank you
Ingredients
for 24 servings
coconut oil, for greasing
1 medium zucchini, grated (do not strain)
1 large egg, room temperature
1 cup smooth almond butter
¼ cup maple syrup
¼ cup cane sugar or coconut sugar
½ cup dark chocolate chips, chopped
¼ cup cocoa powder
½ teaspoon baking soda
Pinch of kosher salt
Preparation
Preheat the oven to 350°F (180°C). Lightly grease a 24-cup mini muffin tray with coconut oil, and set aside.
Stir together the zucchini, egg, almond butter, maple syrup, and cane sugar in a large bowl until smooth. Add the chocolate chips, cocoa, baking soda, and salt. Stir until the batter is smooth.
Using a spoon or cookie scoop, scoop the batter evenly into the muffin cups, smoothing the tops down so they’re flat.
Bake for 20–25 minutes, until the brownies are puffed and the tops look set. (A toothpick inserted in the center may not come out completely clean, but it also shouldn’t be completely coated in batter.)
Transfer the muffin tray to a wire rack, and let cool for 30 minutes. Remove the brownies from the muffin tray, and serve. Brownies may be stored in an airtight container in the fridge for up to 1 week.
Enjoy!
Wazzah