NOVEMBER- Zucchini Brownies
Print recipe| Serving Size 1 brownie (makes 9) | |||
| Per Serving | |||
|---|---|---|---|
| Calories | 129 kcal | ||
| Protein | 3g | ||
| Total Carbohydrate | 7g | ||
| Total Fat | 10g | ||
| Fibre | 4g | ||
Ingredients
- 2 cups zucchini (coarsely shredded and water drained out)
- 1 Large egg
- 1/4 cup coconut oil (melted)
- 1/3 cup swerve, golden Lakanto, or keto friendly sweetener of choice
- 1 teaspoon vanilla extract
- 1/2 cup cacao powder
- 1 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup coconut flour (1 cup flour)
- 1/2 cup unsweetened milk of choice
- 1/2 cup chopped walnuts
Directions
| Step 1 | |
| Preheat oven to 375 degrees and coat an 8x8 baking dish with non stick spray or butter. | |
| Step 2 | |
| Add all ingredients (except walnuts) to a large bowl or stand mixer. Mix on high until smooth. Pour into prepared pan. | |
| Step 3 | |
| Bake for 25-28 minutes just until center is set. | |