Zucchini Brownie Kabobs

Happy Memorial Day Weekend! To be the hostess with the mostest or the best guest in town, make these Zucchini Brownie Fruit Kabobs for that BBQ, beach day, or pool party! Thanks Adriana (a.k.a. @fitandwellmedgal) for the super fun idea.


2 Chocolate Coated Peanut Butter Squarebars
1 tbsp coconut oil, melted
1 cup shredded zucchini (about 2 zucchinis)
1/2 cup almond flour
1/4 cup unsweetened cacao powder
2 flax eggs (or eggs, if not vegan)
3/4 tbsp baking soda
1/4 cup maple syrup or coconut nectar
1 tsp cinnamon
Pinch of salt 


  1. Preheat oven to 350 degrees. Spray a mini cupcake pan with coconut oil, or use a normal size cupcake pan for larger brownie muffins.
  2. Grate zucchinis with a box grater. Place the shredded zucchini in a fine mesh strainer and squeeze water out with your (clean) hands. 
  3. In a bowl, combine almond flour, baking soda, cinnamon, salt and cacao powder.
  4. In a food processor, blend Squarebars, maple syrup/coconut nectar, and melted coconut oil.
  5. Add dry ingredients to the processor and pulse. Last, add the shredded zucchini and mix just until combined (don't over do it )
  6. Scoop batter into cupcake pan. Bake for 15-17 minutes or until a toothpick comes out clean. Allow to cool. Finally, thread onto skewers (I dare ya not to pop some into your mouth while doing this) add sliced banana, strawbs and blueberries then drizzle Emmy's Organics Chocolate Sauce for extra deliciousness!

                            5.27.2016 | Square Kitchen