Empty My Fridge
Mini Chocolate Chip Brownie Zucchini Bites
Ingredients
- Coconut oil · for greasing
- Zucchini · grated1
- Egg1
- Almond butter1 cup
- Maple syrup¼ cups
- Coconut sugar¼ cups
- Dark chocolate chip · chopped½ cups
- Cocoa powder¼ cups
- Baking soda½ tsp
- Salt
Instructions
- Preheat the oven to 350°F (180°C). Lightly grease a 24-cup mini muffin tray with coconut oil.
- Mix the zucchini, egg, almond butter, maple syrup and cane sugar in a large bowl until smooth. Add the chocolate chips, cocoa powder, baking soda and salt, and stir until smooth.
- Scoop the batter into the muffin cups evenly and smooth the tops flat.
- Bake for 20–25 minutes, until puffed and the tops look set. A toothpick may not come out fully clean, but should not be coated in batter.
- Move the tray to a wire rack and cool for 30 minutes, then remove the brownies from the tray.
Summarized from Tasty's video. Watch it for the details.
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EggChocolate chipZucchiniDark chocolate chipAlmond butter
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