Chocolate Zucchini Low Carb Brownies
Servings: 9 people
Zucchini is the secret ingredient in these super moist chocolate brownies. Topped with a sugar-free chocolate frosting, these treats are irresistible.
Preheat oven to 350 degrees. Grease an 8×8 inch baking pan or similar sized pan.
Mix low carb sweetener, oil, vanilla and eggs in large bowl.
Mix dry ingredients together then stir into to wet mixture. Mixture will be very thick.
Fold in zucchini and chocolate chips.
Spread into greased pan.
Bake 20 minutes or until toothpick inserted in center comes out clean.
Place all frosting ingredients in a medium bowl and beat with electric mixer until well blended.
If desired, top brownies with frosting after they are cool.
The almond flour and coconut flour blend can be replaced with 1 cup Carbquik.
Serving size is one large square. Omitting the frosting will reduce the carbs to just 2g net carbs or 6g total.
Serving: 1square | Calories: 229 | Carbohydrates: 10g | Protein: 6g | Fat: 17g | Saturated Fat: 8g | Monounsaturated Fat: 1g | Cholesterol: 33mg | Sodium: 188mg | Potassium: 133mg | Fiber: 6g | Sugar: 1g | Vitamin A: 200IU | Vitamin C: 3.3mg | Calcium: 30mg | Iron: 2.5mg
[serving_size] => 1
[calories] => 229
[carbohydrates] => 10
[protein] => 6
[fat] => 17
[saturated_fat] => 8
[monounsaturated_fat] => 1
[cholesterol] => 33
[sodium] => 188
[potassium] => 133
[fiber] => 6
[sugar] => 1
[vitamin_a] => 200
[vitamin_c] => 3.3
[calcium] => 30
[iron] => 2.5
[serving_unit] => square
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