Ingredients
1cupzucchini
6tbspbutter
2tbspcoconut oil
1largeegg
½cupnatural granulated sweetener
1tbsppure vanilla extract
¾cuppeanut flour
⅓cupunsweetened cocoa powder
1tspbaking powder
¼tspsea salt
4squareLindt 90% chocolate
Preparation
Preheat oven to 176°C | 350°F. Line a 8×8″ baking pan with baking?parchment paper, or lightly grease with oil spray. Set aside.
In a medium bowl, whisk together the zucchini, butter, oil, egg, sweetener, and vanilla until well combined.
Add the peanut flour, cocoa powder, baking powder, and salt; folding through slowly until just combined. The batter will be thick but shouldn’t be dry.
Fold in half of the chocolate chunks; pour batter into prepared pan; sprinkle remaining chocolate chunks over the top.
Bake for 30 minutes or until the brownies spring back when gently touched.
Allow to cool completely for about 30 minutes; cut into squares and chill to semi-set.
If storing at room temperature they’re best eaten within 2 days. If refrigerating, they last 3 to 4 days.
