Preheat oven to 350°F. Spray a 6×8″ baking pan with non-stick cooking spray. (I used a Coconut Oil spray.) Set aside.
After grating the Zucchini, squeeze out any excess water that it may hold – this will prevent the brownies from being “too” moist and not setting properly. However, if you prefer fudgier brownies, you can skip this step.
In a medium bowl, whisk together the Zucchini, Almond Butter, Coconut Oil, Egg, Erythritol, and Vanilla until well combined.
Add the Almond Flour, Coconut Flour, Protein Powder, Cacao Powder, Maca, Cinnamon, Baking Powder and Salt, folding through until just combined.
Pour the batter into prepared pan and bake for 20 minutes, or until the Brownies spring back when gently touched. Testing with a toothpick doesn’t really work with this recipe; they will be very moist.
Allow to cool completely (about half an hour) before cutting. If you want them to firm up even more, allow them to fully set in the fridge.
Cut into squares and enjoy!
