The Zucchini adds a wonderful, moist texture without adding too much extra fat or eggs. You see, I didn’t want chocolate flavored scrambled eggs… Even though I do like to eat these for breakfast!
Zucchini Brownies (Pin it for later)
1/4 cup butter (softened)
2 Tbls coconut oil
1/4 to 1/3 cup THM Sweet Blend (or your desired sweetener to taste)
(I like things really sweet but if you like it less so, use less sweetener)
2 tsp vanilla
1 and 1/2 cups grated zucchini
Blend above ingredients together in a mixing bowl.
1/2 cup cocoa powder
1/4 cup unsweetened protein powder
1/4 cup coconut flour
1 tsp baking powder
Mix until all ingredients are well incorporated.
1 ounce (or about a 1/4 cup) of sugar free chocolate chip or 85% dark chocolate bar, chopped.
Mix and pour into well greased 8×8 pan. Mixture will be quite thick but as the zucchini cooks, it will release it’s liquid and make a nice moist brownie. Bake at 350* for 30 min. Cool. Makes 9 servings
Topping: Cream Cheese Whip
1/3 cup Heavy Whipping Cream
3 ounces of cream cheese (room temperature)
1 tsp vanilla
2 tablespoons of Sweet Blend (powdered)
In a bowl, beat cream until it is firm and fluffy but not yet turned to butter. Add vanilla and sweetener and then then the cream cheese. Blend just long enough to incorporate. Add a dollop to each serving of brownie. Save extra in a container in the fridge for later.
For Trim Healthy Mamas, This dessert needs to be served in an S setting.
Makes 9 servings
Nutritional Information For Brownies, per serving:
Calories-137, Net Carbohydrates-3, Fat-11, Protein-5.
Topping adds 1 carb and 7 grams of fat per serving.