One Bowl Eggless Healthy Zucchini Brownies
melted coconut oil
pinch of salt
whole wheat flour
sifted cocoa powder
dark chocolate chips
Preheat oven to 350°F. In a large bowl, mix together shredded zucchini, melted coconut oil, date syrup, and vanilla. Let sit for 5 minutes. Some moisture may release from the zucchini.
In the bowl, add ground almonds, salt, whole wheat flour, baking soda, and sift in cocoa powder. Mix until combined.
Grease mini muffin pan and scoop 1 tablespoon per brownie. Optional: top with 3-4 dark chocolate chips for each brownie.
Place in preheated oven and bake for 11 minutes. Let cool in pan for 5 minutes and remove. Let cool completely.
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