Gluten-Free Zucchini Almond Butter Brownies – AKA ‘Frownies’!

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We have been LOVING these healthier almond butter brownies made with zucchini. Moist, flavorful, and chocolate-y, you’ll think you’re eating a true brownie, but these are free of flour, dairy, and are made with honey or pure maple syrup instead of refined sugar. My kids even love them, and don’t notice that they’re getting a good helping of protein and veggies! If you want to add in a little extra nutrients, try stirring in some finely grated carrot – it’s delish!

When trying to decide a name for these goodies, my youngest daughter (2) declared them ‘FROWNIES!’ and the name has stuck. Perhaps they sensed that there was secret hidden veggies in their delicious treats, but don’t let the name fool you – these will make your whole family smile!

This recipe is adapted from Kristin Cavallari’s True Roots Cookbook, which I love! It’s chock-full of yummy, good-for-you recipes made without gluten, dairy, or refined sugar. I tweaked her recipe to use what I had on hand, and played around with the cooking time to find what worked best for me. If you want to see the original recipe, I’d highly recommend Kristin’s book! She dubbed her recipe ‘blondies’, but I think they taste like a fudgey decadent brownie! Read on to see learn how to make these delicious, healthy-for-you treats.

AuthorSarah GrotenhuisCategory, , DifficultyBeginner

These brownies are made with almond butter and zucchini for a healthy, delicious treat or snack. I've adapted the recipe from Kristin Cavallari's True Roots cookbook. These easy brownie are grain-free, dairy-free, and use honey instead of refined sugar. Top with a sprinkle of dark chocolate mini chips and a dash of sea salt. Our whole family loves them - kids included - and they are gobbled up in a day! Dubbed 'frownies' by my two year old, these healthy-for-you brownies will most certainly make you SMILE!

Yields1 Serving
Prep Time10 minsCook Time55 minsTotal Time1 hr 5 mins

 1 cup creamy almond butter (unsalted, no sugar added)
 ½ cup honey or pure maple syrup
 1 egg
 ½ tsp sea salt
 ½ tsp baking powder
 ½ tsp pure vanilla extract
 ½ cup mini dark chocolate or semi-sweet chocolate chips, with more for sprinkling
 1 zucchini, grated (mine came to about 1 1/2 - 2 cups

1

Preheat oven to 350 degrees. Line an 8x8 baking dish with parchment paper, and spray with non-stick baking spray. Set aside.

2

In a large mixing bowl, combine almond butter, egg, salt, baking powder, honey or maple syrup, and vanilla until smooth.

3

Add in grated zucchini, (I use a food processor with a grating attachment to grate my zucchini - don't press out the liquid), and mini chocolate chips. Stir to combine.

4

Pour evenly into prepared baking dish and sprinkle a few chocolate chips and a dash of sea salt on top, if you desire.

5

Bake at 350 degrees for 55 minutes, until a toothpick inserted comes out clean. Let cool before slicing. Enjoy!

Ingredients

 1 cup creamy almond butter (unsalted, no sugar added)
 ½ cup honey or pure maple syrup
 1 egg
 ½ tsp sea salt
 ½ tsp baking powder
 ½ tsp pure vanilla extract
 ½ cup mini dark chocolate or semi-sweet chocolate chips, with more for sprinkling
 1 zucchini, grated (mine came to about 1 1/2 - 2 cups

Directions

1

Preheat oven to 350 degrees. Line an 8x8 baking dish with parchment paper, and spray with non-stick baking spray. Set aside.

2

In a large mixing bowl, combine almond butter, egg, salt, baking powder, honey or maple syrup, and vanilla until smooth.

3

Add in grated zucchini, (I use a food processor with a grating attachment to grate my zucchini - don't press out the liquid), and mini chocolate chips. Stir to combine.

4

Pour evenly into prepared baking dish and sprinkle a few chocolate chips and a dash of sea salt on top, if you desire.

5

Bake at 350 degrees for 55 minutes, until a toothpick inserted comes out clean. Let cool before slicing. Enjoy!

Gluten-Free Zucchini Almond Butter Brownies – AKA ‘Frownies’

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