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Low Carb Zucchini Brownies
Low Carb Zucchini Brownies are so incredibly moist and fudgy AND flour-less and healthy! All in one bowl! Hello low carb lovers!
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 16 Brownies
Calories: 124 kcal
Course:
Dessert , Baked Goods
Cuisine:
American
Ingredients
- 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
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.
Cup of Yum
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
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
% 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.