By France Morissette, Beyond the Peel
Inspired by Karielyn at The Healthy Family and Home
1 cup natural almond butter
1-1/2 cups grated zucchini
1/2 cup maple syrup
1/3 cup raw cacao or cocoa
1 egg (vegans use 1 egg replacement)
1 teaspoon vanilla
1 teaspoon maple extract (or use 2 teaspoons of vanilla)
1 teaspoon cinnamon
1 teaspoon baking soda
1 cup pecans (toasted pecans will give a better flavor profile)
Pinch of salt
1. Preheat oven to 350 F. degrees. Mix all the ingredients together in a large bowl.
2. Pour mixture into an 8- by 8-inch baking dish lined with parchment paper. Smooth the top with a spatula.
3. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Substitutions
The recipe will work with an egg replacement. You can also use honey or agave and forsake the maple flavor and these will still be delicious.
Nut allergy? Switch out the almond butter for sunflower seed butter and use carob or chocolate chips instead of pecans.
Peanut butter brownies: Substitute natural peanut butter for almond butter. Omit maple extract and use 2 teaspoons vanilla. Switch the nuts to peanuts or chocolate chips.
Orange espresso brownies: Substitute 2 teaspoons orange zest for maple extract, use honey instead of maple syrup and add 1 teaspoon of espresso powder (or instant coffee). Try it with Espresso Icing! Yum.
