Avocado Zucchini Brownies

December 30, 2016

Avocado Zucchini Brownies

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Ingredients

  • 4oz Baker's 100% cacao unsweetened baking chocolate
  • 3 tablespoons coconut oil or butter
  • 1/3 cup coconut flour
  • 6 tablespoons almond flour
  • 1/4 teaspoon baking powder
  • 1/4 cup cacao powder
  • 1/4 cup baking stevia (or sweetener of choice to taste)
  • 1/4 teaspoon salt
  • 1 Large ripe avocado (mashed)
  • 1 Large whole egg
  • 1/4 cup 'Chocolate' MuscleEgg egg whites (OR replace with one whole egg)
  • 1/2 cup milk of choice
  • 1 teaspoon vanilla extract
  • 1 Medium zucchini (finely shredded) (about 125 grams with water squeezed out)

Directions

Step 1
Preheat oven to 350 and line an 9x9 pan with parchment paper or coat with nonstick spray. Finely grate zucchini and squeeze out liquid. Place chocolate and coconut oil in a double boiler and melt on low heat until smooth. Remove from heat and let cool slightly.
Step 2
Add coconut flour, almond flour, salt, and baking powder to a small bowl. Mix until combined. Set aside.
Step 3
In a separate large bowl, add eggs, vanilla, stevia, and mashed avocado. Beat on high until smooth. Slowly drizzle in cooled chocolate. Add dry ingredients in two batches. Mix well.
Step 4
Stir in shredded zucchini and pour into prepared pan. Bake for 20 minutes, just until set.
December 30, 2016 By