Flourless Zucchini Brownies

2 cups Zuccini Squash, spiralized & chopped into small pieces
12 oz Jar All Natural Raw Almond Butter (or make your own)
4 tbsp Natural Raw Unfiltered Honey (roughly 1/3 cup)
1 tsp Vanilla Extract
1 tsp Nutmeg, ground
2 tsp Cinnamon, ground
1 tsp Baking Soda
1 large Egg, fresh, whole, raw
1 pinch sea salt
1/2 cup Chatfild's Double Dark Semi-Sweet Chips (70% Cacao)

You may substitute any nut or seed butter for the almond butter. (Sunflower butter tastes more like peanut butter and is good for those who have nut allergies)

Preheat oven to 350 degrees
Line 9x9 baking pan with Parchment Paper, allowing for extra to line the sides also.
*Set aside the chocolate chips for final step--(topping)*
Spiralize and chop zucchini into small pieces; squeeze out extra moisture in paper towels.
Mix all ingredients (except chocolate chips) together by hand in a large mixing bowl until thoroughly blended.
Pour mixture into 9x9 lined baking pan and sprinkle entire top with chocolate chips.
Bake at 350 degrees for 25 minutes. Do not over bake. Brownies are done when wooden toothpick is inserted to the center and comes out clean.
Cool for 15 minutes before cutting.
Tolerates refrigeration and freezing well.

Serving Size: Makes 9 3x3 inch servings