- 5 oz dark chocolate, 72% or higher cocoa content
- ¼ cup coconut oil
- 2 eggs
- ¼ cup raw honey
- 2 teaspoons vanilla powder
- ¼ teaspoon almond extract
- 1 cup blanched almond flour
- 4-6 dates
- 1½ teaspoons baking soda
- ¼ teaspoon salt
- 1½ cups shredded zucchini
Preheat oven to 350°F.
Grease an 8×8 pan with coconut oil, then dust with blanched almond flour. Set aside.
In a double boiler, gently melt the chocolate. (If you don’t have a double boiler then fill a skillet with a few inches of water and set a small pot in the water, place over very low heat.) Add the coconut oil and honey, mix until fully combined. Remove from heat and set aside to cool.
In a medium bowl combine almond flour, cocoa powder, baking soda, and salt. Pour in the wet ingredients and mix until fully combined.
Using a food processor, pulse the zucchini and the dates into tiny shredded pieces. Having very tiny pieces of zucchini is the key to making this recipe work.
Fold the zucchini and dates into the batter. Pour into prepared pan and bake for 25 minutes, or until fully set. Allow to cool in the pan for at least 30 minutes before cutting.
Use a serrated, plastic knife to cut your brownies — this makes it less likely to crumble.