Low Carb Zucchini Brownies
User Reviews
4.9
38 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
30 mins
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Total Time
40 mins
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Servings
16 Brownies
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Calories
124 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Low Carb Zucchini Brownies
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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
- 1 cup zucchini use the smallest blade on a cheese grater. It should look like a puree, finely shredded
- 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 vanilla extract pure
- ¾ cup peanut flour
- ⅓ cup cocoa powder or ¼ cup if you don't like them too rich, unsweetened
- 1 teaspoon baking powder
- ¼ teaspoon salt sea salt
- 4 quares dark chocolate cut into pieces/chunks, Lindt 90% or chocolate of choice
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
Show Details
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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
38 reviews
Excellent
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