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Sugar-free Gluten-free Zucchini Brownie

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Your relationship with yourself sets the tone for every other relationship you have.  Take care of your body and soul. This brownie is made from zucchini, Sugar-free, Gluten-free, and so delicious.

Your relationship with yourself sets the tone for every other relationship you have.  Take care of your body and soul. This brownie is made from zucchini, Sugar-free, Gluten-free, and so delicious.

Zucchini Brownies

An interesting read on Zucchini Brownies

Yield: 12 portions

Sugar-free Gluten-free Zucchini Brownies

Zucchini brownies with raspberries on top

These easy, gluten-free zucchini brownies are sweetened just with dark chocolate, xylitol, and for icing 85% cocoa dark chocolate.

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Ingredients

  • 160 gr of dark chocolate (85% cocoa)
  • 4 eggs
  • 4 tbs of cocoa powder
  • ¼ cup of potato flour
  • 4 tbs of xylitol of other sweetener
  • 1 zucchini
  • 1/5 tsp. of vanilla essence
  • 60 gr of dark chocolate (85% cocoa)
  • 60 gr of coconut milk

Instructions

  1. Shred the zucchini into very small pieces (I was lazy to do it manually, so I used a juicer) and I mixed together shreds and the juice).
  2. Melt chocolate in a water bath.
  3. Cool it down a little.
  4. Take 2 bowls and divide egg whites and yolks.
  5. To egg yolks add cocoa powder, potato flour, sweetener, shredded zucchini, vanilla essence, and melted chocolate.
  6. Stir well. Whisk the egg whites and add them slowly to the other ingredients.
  7. Preheat the oven to 180C (356F) and cover the baking tray (I used 22 cm / 8.6 inches diameter) with baking paper unless you have a silicone tray.
  8. Fill the baking tray with the cake dough and bake for 30 min.
  9. Get out the cake from the oven and let it cool down.
  10. In the meantime prepare the icing.
  11. Melt the 60 gr of dark chocolate (85% cocoa) in the water bath.
  12. When all is melted slowly pour 60 gr of coconut milk and stir well.
  13. Pour the icing on the cake. Cool down.
  14. I divided my cake into 12 portions and served it with raspberries to heat up to room temperature.

Notes

Prepared, tried, and tested by:  Ahmed Hesham Hamdy from The Recipe Hunter: Tried and Tested Recipes from Home Chefs 

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Nutrition Information

Yield

12

Serving Size

1

Amount Per Serving Calories 171Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 63mgSodium 31mgCarbohydrates 19gFiber 2gSugar 9gProtein 4g

EsmeSalon provides approximate nutrition information for your convenience and as a courtesy only. Please note that all nutrition data is congregated by online calculators. Nutrition information can vary for a recipe, and we strive to keep the information as accurate as possible but can not guarantee or provide any assurances regarding its accuracy. We encourage readers to make their own estimates based on the ingredients used, and by using your own and preferred nutrition calculator. The author(s) of EsmeSalon are not dietitians or nutritionists. Any recommendations shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur because of anything you read on this website. The website or content herein is not intended to cure, prevent, diagnose, or treat any disease. Please consult your health care provider regarding any health-related decisions.

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More Zucchini Recipes to choose from

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