zucchini almond butter blondies
I'm starting to realize that my blog is becoming a food blog. Hmmm....was this on purpose or is this telling me something?
I wish I were the type that could "develop recipes" but that I am not. Or at least I have not attempted to because the occasional time that I have kind of made a recipe on my own (aside from a simple salad dressing) its ended in DISASTER and I just can't expose you lovely people to that atrocity.
So instead, I do like to share either family recipes or ones that are in my cookbooks that I've tried and tested.
This next recipe is a WINNER. I was skeptical because really, how good can that much zucchini taste in a brownie, with that amount of minimal ingredients? Well, apparently more than I thought. Tasty and extremely moist, these were a hit with both my hubby and I AND my 20 month old son. I didn't mind him eating them because they were extremely healthy (and you can make even healthier by adding less dark chocolate chips to them but they really do take the dish to another level). Plus the bonus, is that they take less than 10 minutes to make. No joke.
Over the past couple years, I've developed a deep love for zucchini. I substitute it for pasta, I put it in my frittatas and apparently now, I use them in my baking. Well worth it if I don't mind saying so myself.
I too hope that you find these blondies wonderfully tasty and healthy for your little one. And if they won't eat them, I know you will.
Zucchini Almond Butter Blondies
1 C creamy almond butter
1/2 tsp pink Himalayan salt
1/2 tsp baking soda
1/2 C coconut sugar
1/2 tsp pure vanilla extract
1/2 C dark chocolate chips
1 large zucchini, grated
Preheat the oven to 350 degrees. Line an 8" x 8" baking dish with parchment paper. In a large bowl, mix together the almond butter, egg, salt, baking soda, sugar, and vanilla until well combined (I used a hand beater to make make sure they blended well). Fold in the chocolate chips and zucchini. Pour into the prepared dish, pressing down to spread evenly.
Bake for 25-30 minutes or until golden brown and a toothpick comes out clean (I found that 30-35 min is best). Let cool slightly before devouring.