2 Die For Low-Carb Fudge Brownies

You will literally “die for” how moist and fudgy these low-carb brownies are. The moisture of the zucchini makes these brownies melt in your mouth and spares you of the wasteful carbs! You will be shocked that you can’t even taste the zucchini.

Ingredients:

·         1 cup shredded zucchini (peeled) use smallest blade on cheese grater, should look like a puree

·         6 tbsp. light butter (melted)

·         2 tbsp. coconut oil

·         1 large egg

·         ½ cup Truvia sweetener

·         1 tbsp. Vanilla extract

·         ¾ cup peanut flour

·         ¼ cup cocoa powder

·         1 tsp. baking powder

·         Dash of salt

·         4 squares of semi-sweet Ghiardelli chocolate bar: cut into tiny pieces (you can do dark chocolate if you prefer)

·         Dash of ground cinnamon to sprinkle on top (optional)

Instructions:

1.       Preheat oven to 350°F. Spray an “8x8" baking pan with oil spray. Set aside.

2.       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. (It depends on how much liquid your zucchini has! If too dry, add 1-2 tablespoons of water). Fold in half of the chocolate chunks; pour batter into prepared pan; sprinkle remaining chocolate chunks over the top.

3.       Bake for 30 minutes or until the brownies spring back when gently touched. (If testing with a toothpick, they will be very moist in the center, BUT they do set and harden when removed from the oven.)

4.       Allow to cool completely (about half an hour); cut into squares and chill to semi-set.

5.       If storing at room temperature they're best eaten within 2 days. If refrigerating, they last 3-4 days.

**You can also bake these in a small muffin tin as well for easier bite size brownies!**

Nutrition Facts:

Calories: 75

Protein: 3.4g

Carbs: 4.3g

Fiber: 1.6g

Fat: 5.6g