This recipe is from the Plant Fed Gut Masterclass by Dr. Will Busliewicz and the recipe was developed by Chef Lauren Kretzer. I changed the spelt flour that it originally called for with almond flour since that’s what I had on hand. The coconut sugar can be swapped out for half white sugar and half brown sugar. And the balsamic vinegar can be swapped for apple cider vinegar. 

You guys…..you know those desserts that are life-changing? This is certainly one of them!! AND it’s actually healthy!!! PLUS, you can get some of the ingredients from the Farmers Market! I promise, you can’t taste the sweet potato or zucchini. All you taste is super chocolatey yumminess! I would recommend using a high-speed blender to get the right consistency. There’s nothing worse than a clump of zucchini in your brownie!!

Serving size: 12 brownies

What you need:

½ cup cooked mashed sweet potato

1 cup shredded zucchini

¾ cup coconut sugar

½ cup unsweetened cocoa powder

¼ cup almond butter

1 tablespoon balsamic vinegar

2 teaspoons vanilla extract

1 teaspoon baking soda

½ teaspoon salt

¾ cup almond flour

How to make:

Preheat oven to 350 degrees. Line an 8x8” baking dish with parchment paper.

In a food processor, add all ingredients except the flour and process until smooth, scraping down the sides if necessary. Add the almond flour and process again until completely combined and smooth.

Pour the batter into the prepared baking dish. Make sure it is evenly distributed and mostly flat. Bake for 30 minutes, or until a toothpick inserted comes out clean. Let cool completely, then cut into 12 pieces.

Serve with fresh berries and coconut whipped cream (recipe coming soon!).

Check out Lauren at: @lauren_kretzer

Check out Dr. B at: @theplantfedgut