Easy Paleo Chocolate and Zucchini Brownies

Paleo Brownies

Here is a brownie that may not appeal to everyone.

It is moist, spongy, slightly bitter, and very satisfying.

And that is exactly why I love it.

Thanks to Luvele for coming up with this gem. Combining a low calorie, high water content vegetable like zucchini with cacao is a stroke of genius.

If you want to enjoy a treat that is low carb (about 9-10 gram per slice), moderate protein (about 5gram) and has enough fat to satisfy (about 13 gram), look no further. This will not give you a sugar spike but will satisfy energy needs. I swapped maple syrup with date syrup, which tilts it slightly more towards the bitter palate.

All you have to do is place all the ingredients (liquid ones first) into a blender and blend for about 30 seconds, as you would do when making a smoothie. I have a Vitamix blender, but any blender should work for these relatively soft ingredients.

Ingredients:

2 large eggs

2 tablespoons olive oil

¼ cup + 1 tablespoon maple syrup (I used date syrup – only ¼ cup)

1 ¼ cups almond flour

½ teaspoon baking soda (aluminium free)

¼ teaspoon sea salt

1 small zucchini chopped – approx. 100-120 gram.

Directions:

1.        Preheat oven to 180°C

2.        Line or grease a small loaf tin (approximately 22x12cm)

3.        Add all ingredients to your blender  (wet ingredients first)

4.        Blend with tamper in lid (if you have one), as you would a smoothie for 30 seconds or until smooth.

5.        Pour batter into loaf pan and bake for 25-30 min.

6.        Allow to cool before slicing.

7.        Dust with cacao powder if you wish (I skipped it)

8.        Store in sealed container in the fridge for up to a week.

 Enjoy! 😋