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Zucchini Brownies

July 11, 2019


Welcome back PIP Friends! We missed you last week! Hope you all had a wonderful holiday week with your friends and family!

Our founder & CEO, Ashley, spent a few days with her family in Michigan. Of course, the holiday parade included a produce float that they couldn't help but be a part of, here's a photo for fun! 



We have lots of Perfectly Imperfect Produce to fill your boxes this week; peas, broccoli, pears, plums, local lettuce, spring onions and lots of zucchini. 

If you're wondering what to do with all the boatloads of summer zucchini that are on the way to you, you've come to the right place. If you're sautéing, roasting, grilling, zoodling or breading, it's sure to be a fresh hit, but this week, let's get sweet!


Zucchini Brownies are, and I mean this, shockingly incredible. When you pour the batter of green flecked chocolatey goodness into the pan, you're thinking that it can't possibly taste like a brownie, can't be decadent, and that you don't want green veggies running through your chocolate. Great news- the final product comes out just as you want- chocolatey, a dark, rich brown color and so fluffy, you can't believe there is two whole zucchini making up this batter! We dare you to not lick the bowl! The hardest part of this recipe is waiting for the brownies to cool before cutting. Did I mention they're paleo and gluten free? Let's dig in. 


Zucchini Brownies
9 servings
2 perfectly Imperfect zucchini, grated and squeezed of excess moisture (About 1.5 cups post squeeze)
1 egg
1/2 cup nut butter- I used cashew, almond is good, too.
1/3 cup pure maple syrup
1 tsp vanilla extract
1/2 cup cocoa powder
1/3 cup almond flour
3 tsp baking powder
1/2 tsp salt
2 tablespoons melted butter or coconut oil
1 bar chopped dark chocolate, 1/2 reserved
1/2 tsp flake sea salt



1. Preheat oven to 350. Line an 8x8 baking dish with parchment, and spray with non stick spray, set aside. 
2. In a large mixing bowl, beat egg with melted oil or butter. Whisk in maple syrup, vanilla, nut butter and salt. Fold in zucchini, almond flour, cocoa powder, baking powder and half a bar of chocolate, until thick batter is combined and well mixed.
3. Pour into baking dish and sprinkle with remaining half of the chocolate bar and the sea salt flakes.
4. Bake for 25 minutes, until a toothpick comes out from the batter clean.
5. Wait for brownies to cool before cutting, then enjoy as is, or with a large scoop of ice cream on top! Enjoy.


We hope you love this recipe as much as we do, and please tag us on instagram, @perfectlyimperfectproduce, when you recreate it in your kitchen! We can't wait to see what you come up with this week in your own kitchen! Enjoy!



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