Zucchini Brownies
These incredibly FUDGY zucchini brownies will make any zucchini skeptic forget that there’s a veggie in here. If you’re a chocolate lover, SAVE THIS NOW and don’t blame me if the whole pan is gone in a few days.
15 minutes
30 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 196 |
| Fat: | 12 g |
| Carbohydrates: | 23 g |
| Protein: | 9 g |
| Cholesterol: | 1 g |
| Sodium: | 171 mg |
| Fiber: | 5 g |
| Sugars: | 2 g |
| Calculated per serving. | |
Serves: 9
Ingredients
- 1 cup1 cup1 cup Zucchini, shredded, liquid squeezed out
- 0.5 cup0.5 cup0.5 cup Oat Flour
- 0.25 cup0.25 cup0.25 cup Lakanto Classic Monkfruit Sweetener (with Erythritol)
- 0.5 cup0.5 cup0.5 cup Raw Cacao Powder
- 0.5 tsp0.5 tsp0.5 tsp Baking Soda
- 0.25 tsp0.25 tsp0.25 tsp Sea Salt
- 0.5 cup0.5 cup0.5 cup Salted Peanut Butter
- 1 Tbsp1 Tbsp1 Tbsp unsweetened Applesauce
- 0.25 cup0.25 cup0.25 cup Plain Greek Yogurt
- 0.25 cup0.25 cup0.25 cup Dark Chocolate Chips
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Mix everything together up until chocolate chips in a bowl.
- The batter will be thick. Do not fear. Fold in chocolate chips and bake at 350 for 30 min.
- Let sit for at least 15 min to firm before cutting.
Add a Note
My Notes:
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