Coconut Flour Zucchini Dark Chocolate Brownies

Aghhh, my sweet tooth is acting up again. I had a piece of cake tonight at a first Birthday party - didn't want the little peanut to feel bad that I didn't partake in the festivities. That's my story and I'm sticking to it. And it wasn't a "clean" one but a wheat and sugar loaded one that was very tasty. Lots of books say that once you cut out sweets you won't like the taste anymore  - it will seem too sweet - LIES, LIES, LIES.  It tasted darn good and I wanted more. Which has always been my problem with sweets - I always want more. It would be pretty near impossible to satisfy my sweet tooth.  I can have a serious belly ache from overeating and I still crave sweets. What a curse. 

So I keep experimenting with clean desserts for myself and for something to give my kids. I first made this chocolate zucchini brownie last week but tried way too hard to make that batch sugar-free. It was so bitter we couldn't choke it down. So I have modified the recipe and used a modest amount of agave and this one turned out AWESOME. I still need to have this in moderation but its nice to have a treat here and there. 

I love that its made with coconut flour (cheap and accessible) and the zucchini makes it really moist. Try it out - I think you will like it!

Coconut Flour Zucchini Dark Chocolate Brownies

by MamaChanty

Prep Time: 10 minutes

Cook Time: 35 minutes in oven

Keywords: bake dessert gluten-free low-carb paleo wheat belly coconut flour chocolate zucchini

6051048

Ingredients (8 x 8 pan)

• 1/2 cup dark chocolate chips (preferably >70% cacao and organic)
• 2 tbsp cocoa powder
• 1/4 cup coconut flour
• 1/2 tsp fine sea salt
• 1/2 tsp baking soda
• 1 cup finely shredded zucchini, packed (about 1 1/2 small zucchini with skins)
• 1 egg (free run)
• 1 tsp vanilla
• 1/4 cup nut butter - I used sunflower
• 2 tbsp melted coconut oil
• 1/4 cup plus 1 tbsp agave nectar
• 1/4 cup chopped walnuts

Instructions

Preheat oven to 350 degrees.

Put the 1/2 cup choc chips in the food processor and pulse until they are the consistency of sand (course). Then add remaining ingredients, except walnuts, and pulse until fully blended.

Put into a 8 x 8 baking pan greased with butter.

Top with chopped walnuts. Bake for 35 minutes.

Let cool before slicing. I dare ya.

Serve and enjoy!

Powered by Recipage