I had a bunch of zucchini sitting in my fridge recently, so of course I decided to turn them into some Collagen Zucchini Brownies! You can eat them fresh out the oven, or if you want to make them last as a dessert “meal prep”, freeze them so you can enjoy them for a few weeks. (If you can make them last that long!)
Further Food Nutritionist Commentary:
By Nicolle Luftman
Collagen Zucchini Brownies
2 mashed bananas
1 cup zucchini, shredded and squeezed
1 teaspoon vanilla
1/4 cup sweetener of choice (maple syrup, coconut sugar, etc.)
1 cup whole wheat pastry flour
1/2 cup cocoa powder
1 scoop Further Food Collagen
2 teaspoons baking powder
(Optional: add in chocolate chips and/or peanut butter swirl)
- Preheat oven to 350 F
- In one bowl combine mashed bananas, eggs, and zucchini that has been shredded and squeezed, 1 teaspoon of vanilla and 1/4 cup of sweetener of choice.
- In a separate bowl combine whole wheat pastry flour, cocoa powder, collagen, and baking powder.
- Add dry to wet until well incorporated. (Optional: add in chocolate chips).
- Spread on an 8×8 brownie pan (optional: add peanut butter swirl)
- Place pan in oven for 13-15 minutes. Cut into 12 squares, and enjoy!
Per Serving: Calories: 118; Total Fat: 2 g; Saturated Fat: 1 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Cholesterol: 31 mg; Sodium: 29 mg; Potassium: 180 mg; Carbohydrate: 24 g; Fiber: 4 g; Sugar: 7 g; Protein: 4 g
Vitamin C: 6%; Vitamin A: 2%; Iron: 19%; Calcium: 2%
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