Really, unless your kids watch you make these, or you grate the zucchini coarsely, there’s no way that they’ll be able to tell that these brownies have zucchini in them. Or that they’re whole wheat or whole spelt. The gluten-free version also doesn’t taste gluten-free! Low Carb Zucchini Brownies – You must try this recipe.
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- 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 (or sub with any vegetable oil you have)
- 1 large egg
- 1/2 cup natural granulated sweetener (or granulated sugar of choice — coconut; white sugar)
- 1 tablespoon pure vanilla extract
- 3/4 cup peanut flour
- 1/3 cup unsweetened cocoa powder (or 1/4 cup if you don’t like them too rich)
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 4 squares Lindt 90% chocolate (or chocolate of choice), 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 (or sugar), 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. (If testing with a toothpick, they will be very moist in the centre BUT they do set and harden when removed from the oven.)
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.
I use a sweetener that measures 1:1 with normal sugar. If using a stronger sweetener, measure the amount needed for 1/3 cup normal sugar.
Do NOT substitute the peanut flour with almond flour! The texture will be altered, dried out and wrong! Please, FOLLOW THE RECIPE.
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