Zucchini Brownies

Is there someone in your household who dislikes eating their veggies and prefers to eat sweets? To combat this behavior it might be necessary to be a little sneaky. There are several cookbooks out there, including Jessica Seinfeld’s Deceptively Delicious, that highlight recipes which adds cauliflower, squash and other vegetables into your weekly meals. The Sneaky Chef uses various vegetable purees to boost the nutritional content of her recipes. The other ingredients and flavors mask the taste of the veggies.

In your search for these sneaky recipes, always consider the ingredient list. Cookies with bananas and zucchini might sound healthy, but if the recipe includes almost a cup of sugar and several teaspoons of butter, it might be a good idea to pass over this recipe. The following recipe balances sweetness, fats and veggie quite nicely. I made this for a Labor Day picnic and people couldn’t believe there was no flour and they were gluten free.

Zucchini Brownies

Ingredients
  • 1 cup almond butter
  • 1 ½ cup chopped or grated zucchini (to make really small pieces, shred then cut the zucchini)
  • ⅓ cup honey
  • 1 egg
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 1 cup dark chocolate chips
Directions
  1. Preheat the oven to 350.
  2. Combine all the ingredients into a large bowl and mix everything together.
  3. Pour into a greased 9x9 baking pan.
  4. Bake for 35-45 minutes, or until a toothpick comes out clean.