Saturday, March 23, 2013

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
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



11 comments:

  1. These were amazing!!!!!! My whole family including my kids loved them. Thanks for sharing!

    ReplyDelete
    Replies
    1. Glad you liked them. Its zucchini season here in Winnipeg so I'm heading to the farmer's market and might make a batch of these tonight. Its been a while!

      Delete
  2. Will this recipe work with something instead of agave? I would love if I could use something a little more low Carb.

    ReplyDelete
    Replies
    1. I haven't tried it but I can't see why not. Let me know if you try an alternative and it works out for you. I'm actually thinking of trying this with maple syrup instead of the agave.

      Delete
    2. I did it with maple syrup and it was great. I didn't have any chocolate chips so I added an extra T. of cocoa powder and left out the chocolate chips. So yummy!

      Delete
    3. I also did them as individual muffins instead of all in one pan for brownies.

      Delete
  3. I have to say these are wonderful! yummy! Aperfect use for those humungous zucchinis that a friend of mine dropped off here. Thanks so much!

    ReplyDelete
    Replies
    1. I'm glad you liked them. Thanks for the comment - I had completely forgotten about this recipe and I have two huge zucchinis to use myself...........I know what I'm baking tonight!!!

      Delete
  4. would it be possible to eliminate the chocolate chips in this recipe and instead just increase the cocoa powder?

    ReplyDelete
  5. What could be used instead of the Agave nectar?

    ReplyDelete