Scale

2 eggs

1 generous tsp. vanilla extract

1/2 over ripe banana (about 1/4 cup)

1 small organic zucchini, shredded, about 1 cup

2 pinches of sea salt

Equipment:

8x8 or 9 x 11 baking pan

Parchment paper

Whisk or hand mixer

Medium size mixing bowl

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Pre-heat oven to 350-degrees
Melt butter with sugar until shiny. Whisk to help sugar and butter melt together. Don’t worry if separates.
Once butter and sugar mixture has cooled, add 1 Egg in at a time whisking until mixture stays shiny and creamy.
Whisk in vanilla extract
Blend in cocoa powder, pinches of sea salt and flour into the wet ingredients. Whisking not too hard or too much. Best not to over mix.
Fold in banana and shredded zucchini.
Fold in chocolate chips.
Brownie batter should be smooth and not overly thick.
Pour batter into a prepared pan lined with parchment.
Bake for 22 minutes. Done when brownies do not jiggle and are firm to touch.
Sprinkle with flake salt and or powdered sugar.
Allow to cool completely before cutting them into squares.

Variations

Swap coconut oil or butter instead of the cashew plant based nut butter
You can totally omit banana.
Choose milk chocolate morsels instead of dark chocolate morsels
If using a regular gluten free flour, add in 1 tsp. baking soda. Baking mixes contain baking soda so no need to add it in.

Note: Using a whisk is better than using a food processor so not to over mix the batter.