Chocolate Zucchini Brownie/ Cake

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Watched the today show this week and saw new cookbook author Pamela Salzman - she mentioned this was one of her favorite recipes --made it today for Kevin and after 4 pieces declared best brownie recipe ever ---and so healthy!!!!

  • 1 cup creamy, unsweetened, unsalted almond butter, raw or roasted (I USED CRUNCHY !!)
  • ⅓ cup pure Grade A maple syrup
  • ¼ cup cocoa powder
  • ¼ teaspoon fine ground sea salt
  • 1 teaspoon baking soda
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups of shredded zucchini, about 2 small or 1 medium
  • 1 cup dark or semi-sweet chocolate chips
INSTRUCTIONS
  1. Preheat oven to 350 degrees. Grease an 8 x 8 or 9 x 9-inch pan. If you want to remove the cake from the pan in one piece, line it with unbleached parchment paper as well.
  2. In a large bowl combine the almond butter, maple syrup, cacao powder, salt, coffee powder, egg, vanilla, and baking soda until smooth.
  3. Stir in zucchini and chocolate chips.
  4. Pour into prepared pan and bake until just set and a toothpick comes out clean or with dry crumbs. Do not overbake. A 9 x 9 pan will take 35-45 minutes. An 8 x 8 pan will take 40-50 minutes. Allow to cool before serving.
NOTES
Notes:  You can also add ½ cup chopped walnuts or pecans to the batter.

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