Ingredients
1 cup almond flour
1/2 cup cocoa powder
1 cup grated zucchini
1/3 cup erythritol
1/2 cup chocolate chips (gluten-free)
1/3 cup butter, melted
2 large eggs
1 tsp vanilla extract
1/2 tsp baking powder
1/4 tsp salt
Instructions
Preheat oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper
Whisk almond flour, cocoa powder, baking powder, and salt in a bowl
In a separate bowl, mix melted butter, eggs, vanilla extract, and erythritol
Add grated zucchini to wet ingredients; stir until combined
Combine wet and dry ingredients, then fold in chocolate chips
Pour batter into prepared dish
Bake for 25 minutes or until a toothpick inserted comes out clean with moist crumbs
Cool completely before slicing into 16 squares
Notes
Substitute almond flour with 1/3 cup coconut flour if preferred
Use very finely grated zucchini and press out excess moisture using a clean towel
Store leftovers in an airtight container at room temperature for up to 3 days
Add crushed nuts or sugar-free cocoa powder on top before baking for extra crunch
- Prep Time: 15
- Cook Time: 25
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Low-Carb
Nutrition
- Serving Size: 1 brownie (81g)
- Calories: 115
- Sugar: 0g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 6g
- Fiber: 1.2g
- Protein: 2.5g
- Cholesterol: 15mg