Description
Soft, fudgy brownie bites packed with sneaky shredded zucchini, rich cocoa, and chocolate chips. Perfect for guilt-free snacking, lunchboxes, or make-ahead breakfasts.
Ingredients
Scale
- 1 cup grated zucchini, squeezed dry
- ½ cup almond flour
- 2 tablespoons cocoa powder
- ¼ cup mini chocolate chips
- 2 eggs
- 2 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F and line or grease a mini muffin tin.
- In a mixing bowl, beat eggs with honey and vanilla until smooth.
- Stir in almond flour and cocoa powder until just combined.
- Fold in grated zucchini and chocolate chips.
- Spoon batter into muffin cups, filling ¾ full.
- Bake for 12–15 minutes until set and tops spring back gently.
- Cool completely before removing from the tin for best texture.
Notes
- Squeeze zucchini well to avoid soggy bites.
- Store refrigerated in an airtight container up to 5 days.
- Freeze in zip bags for up to 2 months.
- Add chopped walnuts or extra chips if desired.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dessert, Snack
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 98
- Sugar: 5g
- Sodium: 35mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: zucchini brownies, healthy chocolate snack, gluten-free treat