Flourless Chocolate & Date Zucchini Brownies
I love a good sweet treat and these flourless chocolate, zucchini and date brownies are absolutely divine. They are rich, decadent, and you would never guess that they contain zucchini and are only sweetened with dates.
When I first started studying childhood nutrition I got really overwhelmed with the information out there regarding added sugar. The CDC discourages any added sugar (even in the form of honey or maple syrup) to children under the age of 2. Added sugar is linked to a variety of health conditions varying from diabetes, obesity, behavioral problems, anxiety, depression and more. The food industry is to blame for so much of this, but it’s also empowering to know that we can make different choices at home when it comes to sugar. We don’t have to deprive our children of the nostalgia and memories of sharing treats together. These brownies are a great example of what a nourishing and delicious treat can look like! Not only do they pack of whopping 1 cup worth of veggies (that you can’t even taste!) but they are sweetened with fruit. Dates are considered a whole food sweetener and contain antioxidants along with fiber so it’s a slower sugar release.
With only a handful of ingredients these brownies come together quickly. They are a treat that I hope you and your family come back to time and time again during the summer months when zucchini is flooding the farmers markets (or your garden!)
Grab your favorite baking helper, roll up your sleeves and enjoy the process of making these nourishing treats!
Flourless Chocolate & Date Zucchini Brownies
PREP TIME: 15 MINUTES COOK TIME: 30 MINUTES SERVES: 16 BROWNIES
1/2 cup Medjool dates (about 5-6 large dates)
3/4 cup unsalted almond butter (drippy almond butter works the best!)
1 teaspoon vanilla extract
1 cup shredded zucchini (don’t squeeze out the water)
1/4 cup cacao powder (I like the Navitas brand as it is third party tested low in lead)
1/4 teaspoon unrefined salt
3/4 teaspoon baking soda
2 eggs, whisked
1/4 cup dark chocolate chips + extra for topping (I like the Santa Barbara Chocolate Chips as they are third party tested for lead)
Preparation
Preheat the oven to 350F and grease an 8X8 baking dish with coconut oil or ghee.
Soak the dates in a bowl of boiling water for 5 minutes to really soften them up.
Add the soaked dates to a high speed blender or food processor along with 1/4 cup of the soaking liquid. Blend until a smooth paste forms (adding more liquid if needed).
In a large bowl combine the date paste along with the remainder of the ingredients and mix well until smooth. This batter is thick and that’s okay!
Spoon the mixture into the prepared pan and sprinkle with a few extra chocolate chips.
Bake in the oven for 25-30 minutes or until a toothpick comes out almost clean.
Allow brownies to completely cool before slicing and enjoying
Notes- Store brownies at room temperature for 1 day or keep in the fridge for 5 days.
