Flourless Zucchini Tahini Brownies
Dense, chewy, and fudgy, these flourless zucchini chocolate tahini brownies are the best way to use your summer zucchini. Low carb, nut free, dairy-free and gluten-free too.
Servings: 16 brownies
Calories: 119kcal
Ingredients
- ½ cup tahini room temperature
- ½ cup brown monkfruit or other low carb sweetener
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 tablespoons coconut oil
- ½ cup cocoa unsweetened
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 ½ cups zucchini, grated and squeezed
- ½ cup chocolate chips sugar free
Instructions
- Preheat the oven to 190C/350F degrees and line a 8-inch square baking pan with parchment paper.
- In a large bowl, add the tahini, eggs, coconut oil, vanilla and monk fruit sweetener and mix well.
- Add the cocoa powder, salt and baking powder and continue to mix.
- Gently fold in the zucchini and chocolate chips.
- Pour the brownie mixture into the baking pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out with few moist crumbs. You know the brownies are ready when the edges are firm and dry and the middle still looks moist and soft.
- Allow to cool completely. Cut into squares and serve.
Notes
Makes 16 brownies (if you cut the squares larger, you need to adjust the nutritional values)
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Nutrition
Serving: 1brownie | Calories: 119kcal | Carbohydrates: 5g | Protein: 3g | Fat: 10g | Fiber: 1g