Zucchini Fudge Brownies

Yes! Believe it! There are no eggs or flour in these amazing Zucchini Fudge Brownies. Just quick and easy, pure deliciousness! This recipe can be found in the Zucchini section of our book, Eating Pure in a Processed Foods World®, along with Sauteed Zucchini, Creamy Chicken Alfredo Soup, Italian Zucchini Boats, Quick Stove Top Zucchini Meal, and Zucchini Muffins.

I have one zucchini plant in my garden this year which has provided me with one to three zucchinis daily. Needless to say, I make several of these recipes weekly. And when we’ve had our fill of zucchini dishes, I wash and quickly shred them with my food processor to freeze and use next winter.

Joyce and I like to use mini semi-sweet organic chocolate chips in all our recipes. Good quality chocolate can be expensive and we buy ours from Azure Standard by the 5 pound bag to save money.

Zucchini Fudge Brownies Recipe

1-1/2 cups grated zucchini
1 cup almond butter or peanut butter
1/2 cup honey
2 teaspoons vanilla
1 teaspoon baking soda
1/2 cup cocoa powder
1/4 teaspoon salt
1/2 cup dark chocolate chips

Preheat oven to 350º F. Generously grease bottom and sides of an 8 x 8 glass pan. In a large bowl, stir together all ingredients. Pour batter into pan and bake 35 to 40 minutes. Remove from oven and cool. Cover and put into refrigerator to harden before cutting and serving—this is key. Store in refrigerator.

Makes 16 servings