High-Protein Zucchini Brownies With Chocolate Glaze
These fudgy, high-protein zucchini brownies are made with almond flour, protein powder, and shredded zucchini—topped with a rich dark chocolate glaze for a wholesome treat.
Ingredients
- 1 cup shredded zucchini about 1 medium
- ½ cup almond flour
- ¼ cup cocoa powder
- ½ cup protein powder vanilla or chocolate
- ¼ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 2 large eggs
- ¼ cup maple syrup or honey
- ¼ cup almond milk or milk of choice
- ½ tsp vanilla extract
- 2 tbsp melted coconut oil
- ¼ cup dark chocolate chips
For the Glaze:
- ¼ cup dark chocolate chips
- 1 tbsp coconut oil
Instructions
- Preheat oven to 350°F (175°C). Line an 8x8 pan with parchment or grease it lightly.
- Grate zucchini, then squeeze out the liquid with a towel or cheesecloth. Set aside.
- In a bowl, whisk almond flour, cocoa, protein powder, baking powder, baking soda, and salt.
- In another bowl, whisk eggs, maple syrup, almond milk, vanilla, and melted coconut oil.
- Stir wet ingredients into dry. Fold in zucchini and chocolate chips. Batter will be thick.
- Spread batter in the pan. Bake 25–30 minutes, until a toothpick comes out clean or with a few moist crumbs.
- Let brownies cool fully in the pan to firm up.
- Microwave chocolate chips with coconut oil in 30-second bursts, stirring until smooth.
- Drizzle glaze over brownies. Let it set for 10–15 minutes, then slice and serve.