If I could make another name for this brownie recipe, it would be:

SUPER FCKING FUDGEY ALMOND BUTTER ZUCCHINI CRACK BROWNIES THAT TASTE LIKE GHIRARDELLI BROWNIES

BUT – I don’t think that title would have a good SEO score:/

I thought my mom spiked this brownie recipe with a Ghirardelli brownie mix because the batter ( and baked brownies ) tastes so good.

For food safety purposes, I don’t advocate for eating raw brownie batter, but… like… if you can resist not eating the entire batter, kudos to you. 😉

I used coconut sugar for the recipe trial #1. I love coconut sugar with all of my heart, but I wanted to put a no sugar sweetener in the recipe instead.

ENTER: monkfruit sweetener!

Since monkfruit sweetener isn’t sugar, it doesn’t spike your blood sugar or cause an energy crash and is diabetic friendly.

How amaze is that?!!

Also – each brownie has 4 grams of fiber and 6 grams of protein to keep you full AF !! No need to go for another brownie… other than the fact that it tastes so bomb. Never underestimate the power of a zucchini in baked goods – it gives it moisture that is TO DIE FOR!

Recipe

1 cup almond butter
1 zucchini grated
1 egg
1 tbsp vanilla extract
¾ cup monkfruit sugar substitute
½ cup cacao powder
½ tsp baking soda
½ cup dark chocolate chips
pinch of salt

Instructions

Preheat oven to 350°F
Grease a 9×9 baking pan
Wet ingredients: In a large bowl, mix almond butter, grated zucchini, egg, and vanilla extract. Set aside.
Dry ingredients: Mix monkfruit, cacao powder, baking soda, and salt.
Fold the wet mixture into the dry mixture until well combined
Fold in dark chocolate chips
Spread the batter evenly into prepared pan
Bake 30-35 minutes