- chemical-free, local grown zucchini – On The Vine Farms*
- local, free range eggs – Circle Key Farms*
- local raw honey – The Backyard Farmer
(*North Scottsdale Farmers Market)
This sea salt chocolate zucchini brownie recipe is my first foray into baking without refined sugar and flour. I don’t know if it’s because I’m running after a toddler for twelve plus hours out of a day, but I’ve become really sensitive to sugar highs (damn up all-night boba drinks!), and draggin’ ass, unbearable to be around (just ask my husband) during sugar lows. Only problem, I love my sugar…a lot. This prompted me to find healthier dessert recipes, which led me to a recipe posted by a holistic health practitioner, Jessica Schreiber. She points out, “If you eat junk, you feel like junk.
The problem is so many people feel like junk and don’t even know it. Feeling ill becomes the norm.” I certainly need to get out of my sugar rut, so I had to give this recipe a try.
You guys must be thinking, there she goes again, sneaking veggies in places where they don’t belong. It’s probably what my husband is secretly thinking. I was a little unsure of how these brownies would turn out (no flour? no butter? no sugar?), but it was so much of a hit that it was gone in no time. The Maranatha peanut butter gives richness, while the zucchini adds moisture and sweetness, the honey adds a sweet and floral flavor, and the sea salt brings a buttery punch. This brownie recipe is more complex in flavors than you would expect. Furthermore, this recipe is so stinkin’ easy. Just mix everything in a bowl together, and pour into an 8×8 pan. Best with a tall glass of milk.
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Adapted from Esta Cocina
- Prep Time : 10 minutes
- Cook Time : 35 minutes
- Yield : 12
- Preheat oven to 350 degrees
- Mix all ingredients together, except the sea salt and coconut oil.
- Grease an 8x8 pan with the coconut oil, and pour batter into the pan.
- Sprinkle top with sea salt, and bake in the oven for 35-40 min until golden brown around the edges.