“Low Carb Zucchini Brownies are so incredibly moist and fudgy AND flour-less and healthy! All in one bowl! Hello low carb lovers!” Low Carb Zucchini Brownies – You must try this recipe.

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Ingredients

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Directions

1. Preheat oven to 176°C | 350°F. Line a 8×8″ baking pan with baking?parchment paper, or lightly grease with oil spray.
2. Set aside.
3. In a medium bowl, whisk together the zucchini, butter, oil, egg, sweetener (or sugar), and vanilla until well combined.
4. 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.
5. 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.)
6. Allow to cool completely (about half an hour); cut into squares and chill to semi-set.
7. If storing at room temperature they’re best eaten within 2 days.
8. If refrigerating, they last 3-4 days.

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Note

• 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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Nutrition Facts

Per Serving: 71 calories; 5.6 g fat; 4.3 g carbohydrates; 3.4 g protein.

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Recipe by: Kiro, Photo Credit: Catherine C. (flickr)

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