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Paleo Zucchini Brownie Biscotti

Paleo brownie biscotti is made with zucchini for a crunchy outside and a moist, soft inside. The perfect combo of textures, unlike any biscotti you've ever had!
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5 from 3 reviews

Ingredients

Scale
  • 2 cups shredded zucchini (about 2 medium zucchinis)
  • dash of salt
  • 1/2 cup coconut flour
  • 1/2 teaspoon baking powder
  • 2 tablespoons cocoa powder
  • 2 tablespoons pure maple syrup
  • 1 egg

Instructions

  1. Preheat the oven to 350 degrees
  2. Shred the zucchini using a cheese grater or food processor. Pour the grated zucchini into a mesh strainer and sprinkle with salt. Set the strainer in the sink so the the moisture from the zucchini can drain, about 10 minutes
  3. In the meantime, combine the coconut flour, baking powder, and cocoa powder in a medium bowl
  4. Once 10 minutes have passed, press the zucchini into the mesh strainer, trying to strain out any additional liquid. You can also squeeze large handfuls of the zucchini with your hands to strain
  5. Pour the shredded zucchini into the bowl of dry ingredients, then add the maple syrup and the egg
  6. Stir well to combine
  7. Pour the mixture into a greased glassed loaf pan. Flatten out the top and place into the oven
  8. Bake for 45 minutes, or until the center is cooked through
  9. Let cool, then slice into 2″ thick slices. Carefully lift each slice from the pan
  10. Store in the refrigerator. Once ready to serve, turn the oven broiler to low and place the slice(s) on a baking sheet
  11. Broil for 5 minutes, then flip and broil another 5 minutes. Watching carefully so the slices turn burn but get slightly crispy on the outside

Find it online: https://physicalkitchness.com/paleo-zucchini-brownie-biscotti/