Low Carb Zucchini Brownies

The thought of brownies made out of zucchinis probably sounds pretty disgusting. I thought so to until I gave them a try. I have a huge sweet tooth and brownies and cookies are some of my favorite treats. I thoroughly enjoy baking but its a little more difficult to find treats to bake that are also somewhat healthy. While researching healthy desserts I came across several recipes for zucchini brownies. I thought the concept of using zucchinis in brownies very interesting and figured I would give it a try. Most recipes I found still used flour and sugar but I wanted to find a way to make them a little more healthy. I found a way to make zucchini brownies low carb but still delicious. The recipe is quick and easy so you don’t have to be a master in the kitchen.

We start by shredding a medium sized zucchini. You want to get about 2 cups of shredded zucchini. Preheat the oven to 350 degrees F.

Next we will mix together all of the dry ingredients in a separate bowl. Mix 2 cups of almond flour, 3 tablespoons of cocoa powder, 1 1/2 tsp baking soda, 1/2 cup of truvia, 1 tsp of salt.

Now we add in the wet ingredients. Add in the shredded zucchini, 1/2 cup of vegetable oil, and 2 tsp of vanilla. Heat up 3 tbsp. of vitafiber syrup and stir into mixture. (The Vitafiber syrup helps to add sweetness to the brownies as well as help the brownies hold together better)Mix thoroughly. Batter may appear dry but will begin to soak up some of the moisture from the zucchini. Pour batter into a greased 9″x7″ Pyrex dish. Place dish into the oven for 30 minutes.

Remove from oven and allow to cool. The brownies don’t look too pretty but they actually have a very cake-like texture. I was able to find a sugar-free chocolate icing at my local grocery store. It was the Pillsbury creamy chocolate sugar free icing. It tastes absolutely delicious and you would never guess it was sugar free. Once the brownies have cooled I layer on the sugar free icing.

What are some of your favorite healthy dessert recipes?