How To Make Low Carb Zucchini Brownies
In need of healthy alternatives to everyday dessert? Try these zucchini brownies. You’ll be amazed at how moist and delicious these brownies are.
Serves:
Ingredients
- 1cupzucchini
- 6tbspbutter
- 2tbspcoconut oil
- 1largeegg
- ½cupnatural granulated sweetener
- 1tbsppure vanilla extract
- ¾cuppeanut flour
- ⅓cupunsweetened cocoa powder
- 1tspbaking powder
- ¼tspsea salt
- 4squareLindt 90% chocolate
Instructions
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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.
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In a medium bowl, whisk together the zucchini, butter, oil, egg, sweetener, and vanilla until well combined.
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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.
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Fold in half of the chocolate chunks; pour batter into prepared pan; sprinkle remaining chocolate chunks over the top.
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Bake for 30 minutes or until the brownies spring back when gently touched.
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Allow to cool completely for about 30 minutes; cut into squares and chill to semi-set.
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If storing at room temperature they’re best eaten within 2 days. If refrigerating, they last 3 to 4 days.
Nutrition
- Calories: 120.65kcal
- Fat: 8.77g
- Saturated Fat: 5.72g
- Trans Fat: 0.18g
- Monounsaturated Fat: 2.13g
- Polyunsaturated Fat: 0.36g
- Carbohydrates: 10.50g
- Fiber: 1.32g
- Sugar: 4.25g
- Protein: 1.79g
- Cholesterol: 23.07mg
- Sodium: 59.21mg
- Calcium: 30.99mg
- Potassium: 86.49mg
- Iron: 0.66mg
- Vitamin A: 42.20µg
- Vitamin C: 1.39mg
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