So what do you do when you have an abundance of zucchini from the garden, you’re sick of regular zucchini bread and you already have a freezer stash of paleo lasagna? You make zucchini brownies of course! I finally broke down and bought 2 mini muffin tins. I am so glad that I did because these delicious and easy to make treat end up looking just like the 2 bite brownies you see at the grocery store. You could always make these in a regular sized muffin tin or use a loaf pan. (But then it looks like bread and not cute muffins and if you have kids like mine, appearance is everything!) The great thing about this recipe is that even my kids non-paleo friends ate them & loved them! I brought out a batch one day when my kids each had a friend from the neighborhood over. I happily asked “who wants brownies?!” and was not shocked when all the kids jumped as if Santa just slid down the chimney. Envision the noise generated by a bunch of kids when they hear the music for the ice cream man…yup just like that. So anywhoo, as each of the kids took a brownie bite and ate I watched them for “the reaction.” You know the “yucky” or “yummy” face that all kids make when eating really any food? Not only were all the kids rocking their yummy face but my neighbor’s kids actually went back for seconds and thirds! Boo yeah baby! I stood there with the mommy face of victory. You know the face you make when your kids are eating something they think is a treat (which brownies are still a treat) BUT deep down you know they are actually healthy. Yup, I stood there with a smile but my insides were all touchdown!
Paleo 2 Bite Brownies
2 ½ cups almond flour
½ cup cocoa powder
½ tsp sea salt
1 tsp baking soda
¼ cup + 1 tbsp coconut oil
½ cup honey
1 tsp vanilla extract
2 cups shredded zucchini
- Using a food processor, pulse the almond four, cocoa powder, salt & baking soda until thoroughly mixed.
- Add eggs, coconut oil, honey, vanilla & pulse to combine. Finally add zucchini and pulse to combine.
- Fill greased mini-muffin pans ¾ of the way with batter & bake at 350° F for 20-25 minutes, or until a toothpick comes out clean.
- Cool before serving and store in the refrigerator. These can also be made ahead and frozen for later use. I like to always have some on hand for birthday parties or occasions when I know there will be no gluten-free options for my kids.
I hope you guys like these as much as we do! Enjoy!