Low Carb Zucchini Brownies

Name: Low Carb Zucchini Brownies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 16 Brownies
Ingredients: 1 cup finely shredded zucchini; 6 tablespoons butter; 2 tablespoons coconut oil; 1 large egg; ½ cup natural granulated sweetener; 1 tablespoon pure vanilla extract; ¾ cup peanut flour; ⅓ cup unsweetened cocoa powder; 1 teaspoon baking powder; ¼ teaspoon sea salt; 4 squares Lindt 90% chocolate or chocolate of choice

User Reviews

4.9

57 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
16 Brownies
Calories
124 kcal
Course
Dessert, Baked Goods
Cuisine
American

Low Carb Zucchini Brownies

Heidi Ellis

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Low Carb Zucchini Brownies are so incredibly moist and fudgy AND flour-less and healthy! All in one bowl! Hello low carb lovers!

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Ingredients

Servings

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
½ cup natural granulated sweetener or granulated sugar of choice - coconut; white sugar *See Notes
1 tablespoon pure vanilla extract
¾ cup peanut flour
⅓ cup unsweetened cocoa powder or ¼ cup if you don't like them too rich
1 teaspoon baking powder
¼ teaspoon sea salt
4 squares Lindt 90% chocolate or chocolate of choice cut into pieces/chunks

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Instructions

Preheat oven to 176°C | 350°F. Line a 8x8" 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.

Notes

I use a sweetener that measures 1:1 with normal sugar. If using a stronger sweetener, measure the amount needed for ⅓ 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.

Nutrition Information

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Calories 124kcal (6%) Carbohydrates 13g (4%) Protein 3g (6%) Fat 10g (15%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0.2g Cholesterol 23mg (8%) Sodium 103mg (4%) Potassium 151mg (4%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 164IU (3%) Vitamin C 1mg (1%) Calcium 30mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 16Brownies

Amount Per Serving

Calories 124 kcal

% Daily Value*

Calories	124kcal	6%
Carbohydrates	13g	4%
Protein	3g	6%
Fat	10g	15%
Saturated Fat	6g	30%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	3g	15%
Trans Fat	0.2g	10%
Cholesterol	23mg	8%
Sodium	103mg	4%
Potassium	151mg	3%
Fiber	2g	8%
Sugar	4g	8%
Vitamin A	164IU	3%
Vitamin C	1mg	1%
Calcium	30mg	3%
Iron	1mg	6%