When I saw a recent post by Camilla, at Power Hungry, I had to try out my version of them. For one, Alistaire could enjoy them. And second….it helped use up my every growing pile of summer squash in the fridge. Allergy friendly. Gluten-free. Plant-Based. Gardening friendly. There you go!
- ¾ cup creamy Sunbutter spread
- ¼ cup pure maple syrup
- 1 tsp pure vanilla extract
- ¼ tsp fine sea salt
- 1¼ cups shredded zucchini/summer squash
- 1/3 cup cocoa powder
- 2 Tbsp coconut flour
- ¾ tsp baking soda
- 6 Tbsp mini chocolate chips
Preheat oven to 350°. Line 10 cups of a standard muffin with premium liners.
Mix together the sunflower spread, maple syrup, vanilla, and sea salt till smooth.
Add in the zucchini and cocoa powder, stir in till smooth.
Add in coconut flour and baking soda, mix in, then add 4 Tablespoons of the mini chocolate chips.
Divide evenly between the 10 cups, smoothing out with fingers. Sprinkle on remaining chocolate chips.
Bake for 24 to 28 minutes, until set on edges (center may look moist, don’t overbake).
Let cool completely. Store brownies in an airtight glass container for up to 1 week in refrigerator, or in the freezer for up to 6 months.