Of course you are!
I actually made these brownies on snapchat a couple weeks ago (username: ambitiouskitch) and found that several of you ended up making them and tagging me on Insta. This is giving me some incentive to post more Snapchat recipes and not just videos of my cat drinking water away from a tea cup.
By the way, how was your weekend? Have you been freaking out because Sept is nearly right here? I am. It’s gradually getting a little bit cooler through the evenings and sunlight seems to be establishing eariler every day. I’m not ready! Or maybe I am? Because September = all things pumpkin.
Yet We realize we aren’t right now there quite yet… so today I present you with another zucchini formula! I’m not sure if you’re excited or just ordinary annoyed at this point. I should possess known as it zucchini month on Ambitious Kitchen because it’s fundamentally experienced everything I’ve produced.
Now in the event that you haven’t tried zucchini in baked goods, this is a great formula to begin with. Why? It’s easy, manufactured in one bowl, HEALTHY and freaking delicious.
I actually tested this formula 5 times to reach the most perfect consistency, consistency and perfect taste. The trick would be to add a tiny bit of coconut essential oil towards the batter to make these ooey-gooey perfection.
While these don’t necessarily taste like your typical buttery brownie, they are super moist and gooey, like all brownies should be. I would say they are even more of a mix between a cakey and fudgy brownie, but definitely not dense.
As well as the raspberries do add a lot here! I used a reduced sugar raspberry jam from Trader Joe’s and swirled it in, after that added raspberries at the top for just a little pretty presentation (plus drizzled chocolates).
I want to note that I did check a batch of the brownies with fresh raspberries within the batter, but they came out too moist and nearly fell apart, so if you still want the raspberry flavor I suggest using jam.
If you make anything from AK, make sure to tag #ambitiouskitchen on Instagram – I love seeing your creations and featuring followers! You can also find me on Facebook , Twitter , Pinterest and Snapchat (username: ambitiouskitch).
Grain Free Raspberry Almond Butter Chocolate Chip Zucchini Brownies
Calorie consumption: 145
Body fat: 9.8g
Sugars: 12.6g
Glucose: 9.3g
Fibers: 2.2g
Proteins: 3.7g
Food: Brownies, Bars, Grain Free, Paleo, Gluten Free of charge, Dairy Free of charge, Healthy
Prep period:
10 mins
Cook time:
20 mins
Total time:
30 mins
Ingredients
1 egg
1 teaspoon vanilla extract
1/2 teaspoon cooking soda
1/4 teaspoon salt (only when your almond butter isn’t salted)
1/2 cup chocolates chips, divided
3 tablespoons low sugar raspberry jam
Raspberries for garnish, if desired
Instructions
Preheat oven to 350 degrees F. Grease 8×8 inch pan with non-stick cooking spray.
Squeeze zucchini of excess moisture having a paper towel.
In a big bowl, mix jointly zucchini, almond butter, egg, coconut oil, vanilla and maple syrup until even in consistency. Add cocoa powder, baking soda and salt. Mix until just mixed. Stir in about 1/2 of the delicious chocolate chips. Pour batter into prepared skillet. Spoon jam by teaspoonful onto the top of the batter after that take a knife and swirl the jam in to the batter a few times.
Bake for 20-25 minutes or until toothpick inserted in to the middle arrives almost clean. Remove brownies from oven and transfer pan to a wire rack to cool.
Place remaining chocolate chips in a little saucepan over low heat. Stir chocolate until completely melted after that drizzle outrageous from the brownies. I love to also sprinkle mine with a little ocean sodium but it’s up to you. Cut into 16 brownies
These appear amazing!
I’ve a subsitution query: it’s extremely difficult to get almond butter in switzerland, the only real almond-based fat” available is in an exceedingly liquid form and doesn’t work well together with your meals. Would it be possible to replacement with another nut butter, like peanut butter?
How much sodium to add?
These appear to be perfection!
While I am not quite getting excited about the end of summer… I AM looking forward to a good reason to turn on my oven 24/7. Baker @ heart <3 most definitely.
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