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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!
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20 comments:

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

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    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!

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

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    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.

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    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!

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

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    4. I used raw honey and they were delicious!

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  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!

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    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!!!

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

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

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  6. I used granulated Swerve instead of agave. Delicious.

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    Replies
    1. How much swerve did you use?how much swerve did you use?

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  10. Best coconut flour recipe of all time! Even with using Sweetleaf powdered stevia these are delicious. Usually coconut flour recipes are eggie, but not this one. Thank you!

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