I call them WOW Brownies because they made me say WOW! when I tasted them. I couldn’t believe they were really okay for me to eat. The secret ingredient? Zucchini. Yep, really, but even my husband who won’t touch anything that contains zucchini, unless I seriously hide it, loved them. And I’m never telling him what these contain!
The holidays are here, and that means it’s time for me to start baking, but sadly, I shouldn’t even taste the goodies I make to give away (Don’t worry, I’ll still post the recipes!) so I found a few recipes to curb my need for sweets while I’m baking super unhealthy goodies for my friends.
My “sugar” of choice this year is either liquid Surcralose, which is a very concentrated sweetness, and works in things that you don’t need the bulk that granulated sugar. It also keeps recipes almost carb-free because 1 drop (from an eye dropper) is equal to 1 tsp sugar (actually I think it’s closer to 2 tsp sugar). I use either Splenda or Xylitol for recipes that need bulky sugar (calling for a cup or more for things like cookies, cakes, etc) Both Splenda and Xylitol measure 1:1 with white sugar. Both still have carbs, so what is made with them is not carb-free, but they have a lot less effect on a diabetic.
If you’d like to read about the Glycemic Index and how different sugars affect the body, go here.
So, back to the brownies! Fairly simple recipe. Original recipe here. I changed a few little things.
- 1 cup finely shredded zucchini (Using the smallest holes on my cheese grater, it came out almost like zucchini mush
- 6 Tblsp butter (melted)
- 2 Tblsp coconut oil (melted)
- 1 large egg
- 1/2 cup sweetener of choice (sugar or sugar substitute)
- 1 Tblsp vanilla extract (or almond – I ran out of vanilla and mixed 1/2 and 1/2 with almond and vanilla)
- 3/4 cup almond flour
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 4 squares dark chocolate chopped into small chunks
- Preheat oven to 350 degrees. Liberally oil (non stick cooking spray works well) an 8″x8″ baking pan.
- In a mixing bowl, mix zucchini, butter, oil, egg, sweetener and vanilla until well blended. Add flour, cocoa, baking powder, salt, and half the dark chocolate. Mix until just combined. It should be a thick batter, and it all depends on the moisture in the zucchini. If it’s too dry, add a little water. If it’s too wet, add a couple tablespoons more flour.
- Pour into prepared pan and sprinkle remaining dark chocolate over the top.
- Bake for 30-40 minutes. A toothpick test will till come out wet. Press lightly near the edges. When it springs back, it’s done.
- Allow to cool completely to room temp. Cut into 9 squares. Refrigerate 2 hours to firm them up.
This recipe is low carb but not low calorie. 1 square is about 190 calories made with xylitol. 156 each made with granulated Splenda.