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
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
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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