Melanzana al Cioccolato e Noci: Chocolate Zucchini Brownies for Two

Allergens

Nuts, Eggs

Ingredients

• 1 medium zucchini, grated
• 3 large eggs
• 2 ounces unsweetened chocolate, melted and cooled
• 1/2 cup coconut flour
• 1/4 teaspoon xanthan gum
• 1/4 teaspoon sea salt
• 1/2 cup erythritol
• 1/4 cup walnuts, chopped

Instructions

1. Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper.
2. In a large bowl, whisk together the grated zucchini, eggs, and melted chocolate until well combined.
3. In another bowl, mix together the coconut flour, xanthan gum, sea salt, and erythritol.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the walnuts.
5. Pour the batter into the prepared pan and smooth the top with a spatula.
6. Bake for 25 30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely before cutting.

Chef’s Insight

For an extra indulgent treat, serve the brownie warm with a scoop of sugar-free vanilla ice cream.

Notes

These brownies are perfect for a low-carb, keto-friendly breakfast or dessert.