Zucchini brownies: A sugar-free, chocolatey delight for all ages
This recipe for zucchini brownies will transform family gatherings. The cake is moist, intensely chocolatey, and sweet while entirely sugar-free. Both adults and children love it, so it's worth remembering this recipe!
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!
Sugar-free zucchini brownies
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:
- 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.
- Crack the eggs into a separate bowl, add the sweetener and melted butter, and mix well.
- Add the dry ingredients—cocoa powder, baking powder, and almond flour—to the mixture and mix again.
- Combine the batter with the grated zucchini and finely chopped chocolate. Transfer everything to a baking pan lined with parchment paper.
- 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!
