What’s the secret to perfectly moist brownies? Why, zucchini of course!

Serving Size: 16 pieces

Here’s what you’ll need:

• 5 oz dark chocolate, 72% or higher cocoa content
• 1/4 cup coconut oil
• 2 omega-3, free range eggs
• 1/4 cup agave nectar
• 2 teaspoons vanilla extract
• 1/4 teaspoon almond extract
• 1 cup blanched almond flour
• 1/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 1 1/2 cups shredded zucchini

1. Preheat oven to 350 degrees F. Grease an 8×8 pan with coconut oil, then dust with blanched almond flour. Set aside.
2. In a double boiler, gently melt the chocolate. (If you don’t have a double boiler then fill a skillet with a few inches of water and set a small pot in the water, place over very low heat.) Add the coconut oil and mix until fully combined. Remove from heat and set aside to cool.
3. In small bowl combine the eggs, agave nectar and vanilla and almond extracts. Add the cooled chocolate mixture.
4. In a medium bowl combine almond flour, cocoa powder, baking soda and salt. Pour in the wet ingredients and mix until fully combined.
5. Using a food processor, shred the zucchini. Then place on a cutting board and finely chop the shredded pieces. Having very tiny pieces of zucchini is the key to making this recipe work!
6. Fold the zucchini into the batter. Pour into prepared pan and bake for 25 minutes, or until fully set. Allow to cool in the pan for at least 30 minutes before cutting. *Tip: Use a serrated, plastic knife to cut your brownies — this makes it less likely to crumble.

16 servings

Nutritional Analysis: One serving equals: 116 calories, 8g fat, 102mg sodium, 7g carbohydrate, 2g fiber, and 3g protein.