Healthy Chocolate Fudge Zucchini Brownies
Ingredients
- 1/2 cup shredded zucchini (100g)
- 1/3 cup applesauce (80g)
- 1 cup plus 2 tbsp water (270g)
- 2 tsp pure vanilla extract
- 3 tbsp flaxmeal (18g)
- 1/2 cup plus 2 tbsp vegetable or coconut oil (115g)
- 3/4 cup cocoa powder (65g)
- 1 cup coconut flour (135g) (Coconut-free recipes are linked at the very bottom of this post.)
- 1/2 tsp salt
- 1/2 tsp baking soda
- 3/4 cup xylitol or sugar of choice (150g)
- 1/16 tsp pure stevia extract, or 2 extra tbsp sugar
- 1/2 cup mini chocolate chips, optional
Instructions
Recipe
for zucchini brownies: Preheat oven to 350F, and line a 9x13 baking
dish with parchment paper. Set aside. In a large mixing bowl, whisk
together the first 6 ingredients and let sit at least 5 minutes. (Tip:
shred zucchini in a food processor for fine shreds.) Combine all other
ingredients in a separate bowl, and stir very well. Pour wet into dry,
stir until evenly mixed, then pour into the baking dish. Using a full
sheet of parchment or wax paper, press down very firmly until the
brownie batter evenly covers the pan. Bake 19-20 minutes, then pat down
hard with a pancake spatula or another sheet of parchment. (If still
undercooked, it's fine. Just fridge overnight and they'll firm up!) Let
zucchini brownies sit 15 minutes before trying to cut into squares, and
if at all possible wait until the next day to eat them. They will be
twice as flavorful! Tip: as a general rule, cutting brownies with a
plastic knife prevents crumbling. Makes 20-24 squares. (Frosting recipe
is below the next photos.)
Frost the coconut flour brownies with either my recipe for Healthy Chocolate Frosting or with the following:
- 1/2 cup cocoa powder (40g)
- 2 tbsp pure maple syrup or agave (30g)
- 1/2 cup virgin coconut oil, melted (75g)
No comments:
Post a Comment