Chocolate Fudge Zucchini Brownies

By á-43854

Ingredients

• 1/2 cup shredded zucchini (100g)
• 1/3 cup applesauce (80g)
• 1 cup plus 2 tbsp water (270g)
• 2 tsp pure vanilla extract
• 3 tbsp flaxmeal (18g)
• 1/2 cup plus 2 tbsp vegetable or coconut oil (115g)
• 3/4 cup cocoa powder (65g)
• 1 cup coconut flour (135g) (Coconut-free recipes are linked at the very bottom of this post.)
• 1/2 tsp salt
• 1/2 tsp baking soda
• 3/4 cup xylitol or sugar of choice (150g)
• 1/16 tsp pure stevia extract, or 2 extra tbsp sugar
• 1/2 cup mini chocolate chips, optional

Preparation

Step 1

Preheat oven to 350F, and line a 9×13 baking dish with parchment paper. Set aside.

In a large mixing bowl, whisk together the first 6 ingredients and let sit at least 5 minutes. (Tip: shred zucchini in a food processor for fine shreds.)

Combine all other ingredients in a separate bowl, and stir very well.

Pour wet into dry, stir until evenly mixed, then pour into the baking dish.

Using a full sheet of parchment or wax paper, press down very firmly until the brownie batter evenly covers the pan.

Bake 19-20 minutes, then pat down hard with a pancake spatula or another sheet of parchment.

Let zucchini brownies sit 15 minutes before trying to cut into squares.

Tip: as a general rule, cutting brownies with a plastic knife prevents crumbling. Makes 20-24 squares. (Frosting recipe is below the next photos.)