Desserts

Ooey-Gooey Fudgy Zucchini Brownies: Paleo and Keto-Friendly
Desserts

Ooey-Gooey Fudgy Zucchini Brownies: Paleo and Keto-Friendly

These Ooey-Gooey Fudgy Zucchini Brownies are so incredibly moist and fudgy, while still being light and fluffy, you won’t ever need another brownie recipe again – take my word for it! Plus, they are Paleo and Keto-friendly, meaning they are flourless and sugar-free (but you'd never guess it)!!

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When I first heard about putting zucchini in brownies, I’ll admit, I was pretty skeptical. How would the texture be? Would they taste like vegetables? Would anyone notice there’s zucchini in there? Or, would there be so many “other” ingredients – including sugars, flours, etc. – that they were no longer healthy [i.e., Carrot Cake]?

Well after experimenting and coming up with this recipe, I’ll have to admit that I was very pleasantly surprised! Even the batter was ridiculously tasty. Oh, and did I mention they are flourless, low-carb and healthy! Plus, you can make them all in one bowl!

And the best part? I don’t feel the least bit guilty for eating 1/3 of the pan in one sitting! I mean, they do have vegetables in them, right?! ;-)

Servings: 16 Brownies

INGREDIENTS:

  • 1 cup finely shredded Zucchini (use the smallest blade on a cheese grater. It should look like a puree).
  • 6 TB. Almond Butter (the runnier the better; it’s easier to mix)
  • 2 TB. Coconut Oil, melted (or sub with any vegetable oil you have)
  • 1 large Egg (or flaxseed egg, if Vegan)
  • ½ cup Erythritol* (or other granulated sugar of choice)*
  • 1 TB. Pure Vanilla Extract
  • ½ cup Peanut Flour* (1/3 cup of Almond Flour + ¼ cup of Coconut Flour will work too)
  • ¼ cup Chocolate Protein Powder (I used Orgain’s Plant Based Protein Powder)
  • ½ cup Unsweetened Cacao Powder (Cocoa Powder works too)
  • 2 TB. Maca
  • 1 TB. Cinnamon
  • 1 tsp. Baking Powder
  • ¼ tsp. Sea Salt

DIRECTIONS:

  1. Preheat oven to 350°F. Spray an 8x8" baking pan with non-stick cooking spray. (I used a Coconut Oil spray.) Set aside.
  2. In a medium bowl, whisk together the Zucchini, Almond Butter, Coconut Oil, Egg, Erythritol, and Vanilla until well combined.   

     

  3. Add the Peanut Flour, Protein Powder, Cacao Powder, Maca, Cinnamon, Baking Powder and Salt, folding through until just combined.    

     

  4. Pour the batter into prepared pan and bake for 20-25 minutes, or until the Brownies spring back when gently touched. Testing with a toothpick doesn’t really work with this recipe; they will be very moist.
  5. Allow to cool completely (about half an hour) before cutting. If you want them to firm up even more, allow them to fully set in the fridge.
  6. Cut into squares and enjoy!  

     

If storing at room temperature they're best eaten within 2 days. If refrigerating, they last 4-5 days.

RECIPE NOTES:

  1. If you don’t have/like Erythritol, you can always use another sweetener that measures 1:1 with normal sugar. If you don’t like your Brownies as sweet, you can reduce the amount of “sugar” in the recipe to 1/3 cup.
  2. If you don’t have Peanut Flour, ¼ cup of Almond Flour + ¼ cup of Coconut Flour will work too, or feel free to add additional Protein Powder. However, the texture may be a bit different than the recipe intends, so just be aware of this.

 

 

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