Name: Low Carb Zucchini Brownies Recipe
Prep time: 30 min
Cook time: 30 min
Yield: 16
Ingredients: 1 cup zucchini; 6 tbsp butter; 2 tbsp coconut oil; 1 large egg; ½ cup natural granulated sweetener; 1 tbsp pure vanilla extract; ¾ cup peanut flour; ⅓ cup unsweetened cocoa powder; 1 tsp baking powder; ¼ tsp sea salt; 4 square Lindt 90% chocolate

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.

Preparation: 30 minutes

Cooking: 30 minutes

Total: 1 hour

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

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.
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 for about 30 minutes; 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 to 4 days.