- 1 1/2 cups Grated Zucchini, Raw
- 6 Large eggs
- 1 1/2 tsp Pure Vanilla Extract
- 1 1/2 tsp Baking Powder
- 1/4 tsp Espresso Powder
- 1 1/2 cups Blanched Almond Flour
- 1 1/8 cups Cocoa Powder
- 2 1/4 cups Monkfruit Natural Sugar Substitute
- 3/4 cups Almond Nut Butter or Low Carb Nut Butter
- 1/2 cup Lily`s Dark Chocolate ChipsOPTIONAL
- 1/4 cup PecansOPTIONAL
- 1/4 cup Heavy Cream
- 3/4 cup Lily`s Dark Chocolate Chips
Please note that this and all my recipes have a nutritional label based on data I found on the internet and the help of verwell recipe analyzer. Please put the ingredients in your own manager to make sure these are accurate for you with the ingredients that you may be using.
I’m a horrible picture taker so if you guys can submit some actual pictures of the recipes you made using my adapted recipe that would be amazing. I will choose one and put is as the main picture!
TheRecipeForYou is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. If you purchase an ingredient off of TheRecipeForYou I may be compensated for your purchase but you will not be paying ANY additional money for your product. You will simply be helping me keep this website going, so thank you!
Shred zucchini if not shredded already and drain of excess liquid by putting it between 2 paper towels
Preheat oven to 350F
Line a large pan with parchment paper and set aside
Combine all dry ingredients (except optional chocolate chips or pecans) in a large bowl or a mixer bowl if you prefer for easy mixing. Mix well until well combined
Combine all wet ingredients in a medium-size bowl, mix gently until well combined
Combine wet & dry ingredients by adding the wet ingredients into the large bowl with the dry ingredients.
Optionally add the chocolate chips or pecans into the mix and blend till incorporated
Transfer batter into the pan and bake for 35 minutes, test with a toothpick to see if they are done and the toothpick comes clean from the center
Allow brownies to cool before cutting into pieces for best results
You can freeze the brownies for up to 5 months and they keep well in the refrigerator for up to 5 days.
Combine both frosting ingredients and melt in microwave (approximately 30 seconds) or small saucepan until well incorporated and pour on top of individual brownie or on top of the pan before cutting brownies. You may set it in the refrigerator for a few hours before cutting the brownies. If you want to sprinkle some pecans on top this would be the best time to do that as well.