Summer Squash Brownies

We've all heard of Zucchini muffins & Zucchini bread, but how often have you thought to use it's close cousin, yellow summer squash?  It's seriously been sitting there in the garden waiting to be made in to something other than a veggie sauté for dinner or egg scramble. The family was like .. WHAAAAAT .. there is summer squash in these?  They are incredible! 

I would have to agree. They are gluten free, grain free & flour less. What they are NOT is fat free. But as far as I am concerned healthy fats are a non negotiable in my house. I would much rather make these over buying my kids processed treats.  

The frosting on top .. I went old school and threw together a little powdered sugar, cocoa powder, butter & vanilla. However I didn't go crazy .. it was a very light layer.  You could go all out and make it with coconut cream as well, leave it off entirely, or sprinkle the top with powdered sugar to finish it off before serving.  It won't matter, because these are going to be GONE before they ever hit the table. Enjoy! 


1/3 cup agave (you could also use a good quality honey)
1 1/2 cups yellow summer squash, grated
1 cup almond butter (I buy mine at Costco)
1 egg
1 tsp vanilla
1 tsp cinnamon
2 TBSP Cocoa Powder
1/2 cup chocolate chips

Preheat the over to 350 degrees. Grease an 8.5 x 11 in baking dish with coconut oil, and spread the brownie mixture evenly into the dish.  Bake for 30 minutes or until the center feels done. Remove from oven & allow to cool completely. Top with frosting, sprinkle with powdered sugar or eat them plain.

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