Fudgey Collagen Zucchini Brownies

(Gluten-free, dairy-optional, refined sugar-free)

A fresh twist on a classic treat—these gluten-free, refined sugar-free brownies are rich, fudgy, and secretly packed with veggies. Zucchini keeps them light and moist, while a scoop of Alaya Multi Collagen adds a skin-loving boost with zero impact on taste. Perfect for summer snacking, potlucks, or sneaking in beauty benefits with every bite.

Ingredients:

• 1 cup grated zucchini (squeeze out excess moisture)

• 2 eggs

• 1/2 cup almond butter (or tahini for nut-free)

• 1/3 cup maple syrup or honey

• 1 tsp vanilla extract

• 1/2 cup unsweetened cocoa powder

• 1 scoop Alaya Multi Collagen

• 1/3 cup almond flour

• 1/2 tsp baking soda

• 1/4 tsp sea salt

• 1/4 cup dark chocolate chips (optional, or sprinkle on top before baking)

Directions:

1. Preheat oven to 350°F and line an 8x8 baking dish with parchment paper.

2. In a large bowl, mix eggs, almond butter, maple syrup, vanilla, and grated zucchini.

3. Stir in cocoa powder, Alaya Collagen, almond flour, baking soda, and salt until fully combined.

4. Fold in chocolate chips if using.

5. Pour batter into the pan and spread evenly.

6. Bake for 20–24 minutes or until a toothpick comes out mostly clean.

Tip: Let cool before slicing. They’ll firm up more once cooled!