Stealthy Zucchini Brownies

Here is another delicious recipe for camouflaged zucchini – again in baked goods, although a sweeter version this time! Adding zucchini to brownies works surprisingly well because of the moisture (or gooey factor) that it provides – just be sure to shred the zucchini finely if you have picky eaters who might be bothered by the texture. I set my food processor on high. The coconut oil, coconut flour, and coconut milk provide lots of healthy fats and only the subtlest of flavoring – plus they have a mild natural sweetness, so I can get away with adding only 1/3 cup of honey to my batter. These are not going to be the sweetest brownies you have ever tasted, but they are certainly sweet, gooey, and indulgent enough to qualify as dessert. With healthy fats, veggies, and only a small dose of unrefined sweetener. Pretty awesome.

¾ cup shredded zucchini
¼ cup coconut oil
½ cup honey
3 eggs
½ cup coconut milk
1 tsp vanilla
1 cup coconut flour
½ cup cocoa
1 tsp baking powder
Pinch salt

Begin by preheating your oven to 350, then finely shredding your zucchini until you have ¾ cups. Do not squeeze out any of the liquid. Cream your coconut oil and honey, then add in the wet ingredients, then mix in the dry ingredients until everything is well incorporated. Pour the mixture into a greased 8×8 pan and bake at 350 for approximately 25 minutes, or until the brownies are set.

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