Needless to say you are! I actually made these brownies on snapchat a couple weeks ago (username: ambitiouskitch) and saw that many of you finished up building them and tagging me on Insta.(Image: https://www.dinelikeshay.com/wp-content/uploads/2018/12/Vanilla-Hemp-Banana-Bread-Blog-3-of-6.jpg) That is offering me some motivation to post more Snapchat recipes and not just video clips of my kitty drinking water from a tea cup. By the way, how was your weekend? Have you been freaking out because September is nearly right here? I am. It's slowly getting a little bit cooler during the evenings and the sun appears to be establishing eariler every day. I'm not ready! Or maybe I am? Because September = everything pumpkin. Yet We realize we aren't now there quite yet… so today I provide you with another zucchini formula! I'm uncertain if you're thrilled or just basic annoyed at this time. I should have got called it zucchini month on Ambitious Kitchen because it's fundamentally experienced everything I've made. Now in the event that you haven't tried zucchini in baked goods, this is a great formula to start with. Why? It's easy, made in one bowl, HEALTHY and freaking delicious. I tested this formula 5 times to attain the ideal consistency, texture and perfect taste. The trick would be to add a little bit of coconut essential oil towards the batter to make these ooey-gooey perfection. While these don't necessarily flavor like your typical buttery brownie, they're super moist and gooey, like all brownies ought to be. I would say they are even more of a mix between a cakey and fudgy brownie, but not at all dense. As well as the raspberries do add a lot here! I utilized a reduced sugars raspberry jam from Trader Joe's and swirled it in, then added raspberries at the top for just a little pretty demonstration (plus drizzled chocolates). I want to note that I did test a batch of the brownies with fresh raspberries in the batter, however they came out too moist and almost fell apart, so if you still want the raspberry flavor I suggest using jam. If you produce anything from AK, make sure to tag #ambitiouskitchen on Instagram - I love seeing your masterpieces and featuring followers! You can also find me on Facebook , Twitter , Pinterest and Snapchat (username: ambitiouskitch). Grain Free of charge Raspberry Almond Butter Chocolate Chip Zucchini Brownies Calorie consumption: 145 Body fat: 9.8g Sugars: 12.6g Sugars: 9.3g Fiber: 2.2g Proteins: 3.7g Food: Brownies, Bars, Grain Free, Paleo, Gluten Free, Dairy Free of charge, Healthy Prep time: 10 mins Cook period: 20 mins Total time: 30 mins Ingredients 1 egg 1 teaspoon vanilla extract 1/2 teaspoon baking soda 1/4 teaspoon salt (only when your almond butter isn't salted) 1/2 cup chocolate chips, divided 3 tablespoons low sugar raspberry jam Raspberries for garnish, if desired Instructions Preheat oven to 350 levels F. Grease 8×8 in . pan with nonstick cooking spray. Press zucchini of surplus moisture with a paper towel. In a big bowl, mix collectively zucchini, almond butter, egg, coconut oil, vanilla and maple syrup until clean in consistency. Add cocoa natural powder, baking soda and salt.(Image: https://livesimply.me/wp-content/uploads/2019/06/almond-flour-banana-bread-gluten-free-DSC09998-683x1024.jpg) Mix until just combined. Stir in about 1/2 of the chocolates chips. Pour batter into ready skillet. Spoon jam by teaspoonful onto the very best from the batter after that take a knife and swirl the jam in to the batter several times. Bake recipe for almond flour banana bread 20-25 mins or until toothpick inserted in to the middle arrives almost clean. Remove brownies from oven and transfer pan to a cable rack to cool. Place remaining delicious chocolate chips in a small saucepan over low heat. Stir chocolate until completely melted after that drizzle outrageous from the brownies. I like to also sprinkle mine with a little sea salt but it's your decision. Cut into 16 brownies These look amazing! I have a subsitution query: it's extremely difficult to find almond butter in switzerland, the only real almond-based fat“ available is in an exceedingly liquid type and fails well together with your recipes. Would it be possible to replacement with another nut butter, like peanut butter? How much sodium to add? These appear to be perfection! While I am nearly looking forward to the end of summer time… I AM looking forward to a good excuse to turn on my oven 24/7. Baker @ heart <3 most surely.