Everyone who ate one of these chocolate zucchini low carb brownies were shocked to find out it had no sugar added. This recipe is a keeper for using up the garden zucchini which is the ingredient that makes the brownies very moist.Zucchini Brownies.
Servings: 16 Brownies
Amount Per Serving
Calories 71 Calories from Fat 50
% Daily Value*
Total Fat 5.6 g 9%
Total Carbohydrates 4.3 g 1%
Dietary Fiber 1.6 g 6%
Protein 3.4 g
- 1 cup finely shredded zucchini (use the smallest blade on a cheese grater. It should look like a puree).
- 6 tablespoons butter , melted
- 2 tablespoons coconut oil , measured in melted state
- 1 large egg
- 1/2 cup natural granulated sweetener
- 1 tablespoon pure vanilla extract
- 3/4 cup peanut flour
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 4 squares 90% chocolate cut into pieces/chunks
- Preheat oven to 176°C | 350°F. Line a 8×8″ baking pan with baking?parchment paper, or lightly grease with oil spray. Set aside.
- In a medium bowl, whisk together the zucchini, butter, oil, egg, sweetener , and vanilla until well combined. Add the peanut flour, cocoa powder, baking powder and salt; folding through slowly until just combined. The batter will be thick but shouldn’t be dry. (It depends on how much liquid your zucchini has! If too dry, add 1-2 tablespoons of water). Fold in half of the chocolate chunks; pour batter into prepared pan; sprinkle remaining chocolate chunks over the top.
- Bake for 30 minutes or until the brownies spring back when gently touched.
- Allow to cool completely (about half an hour); cut into squares and chill to semi-set.
- If storing at room temperature they’re best eaten within 2 days. If refrigerating, they last 3-4 days.