Zucchini brownies: A sugar-free, chocolatey delight for all ages

When I first heard that many people make brownies with zucchini, I doubted the effectiveness of this recipe. However, I was recently convinced of its merit when I decided to try out a friend's recipe. Her baking skills surpassed mine, and bringing her recipe to life left me in awe. This cake is a true masterpiece.

Zucchini, chocolate, and cocoa combine perfectly, producing fluffy, moist, and delicious brownies. The recipe doesn't include sugar; instead, I use erythritol — a healthier, non-caloric alternative that doesn't cause tooth decay. Of course, if you prefer, you can also use regular sugar. Either way, zucchini brownies will come out great!

Ingredients:              

• 1 zucchini
• 4 eggs
• 0.7 oz unsweetened cocoa powder
• 1.8 oz almond flour
• 3 tablespoons erythritol
• 1/2 teaspoon baking powder
• 1.4 oz melted butter
• 1.8 oz sugar-free dark chocolate

Preparation method:        

1. Wash the zucchini, dry it, and grate it on medium-sized holes. Sprinkle with salt and let stand for 15 minutes, then drain the water.
2. Crack the eggs into a separate bowl, add the sweetener and melted butter, and mix well.
3. Add the dry ingredients—cocoa powder, baking powder, and almond flour—to the mixture and mix again.
4. Combine the batter with the grated zucchini and finely chopped chocolate. Transfer everything to a baking pan lined with parchment paper.
5. Bake for 45 minutes at 320°F. You can also bake using convection at 355°F—in that case, bake for 30-35 minutes. Done!