Zucchini Chocolate Brownies

Instructions

1. Step 1

   Preheat the oven to 175°C.

   Timer: 10 min (fixed)

   Cookware: oven — 175°C

2. Step 2

   Finely grate the zucchini with the box grater, place it in the colander, and press or drain it until excess liquid is removed.

   Ingredients used: 300.0 gr Zucchini

   Cookware: Box Grater, colander

3. Step 3

   Melt the butter in the saucepan over low heat, then remove it from the heat and let it cool slightly.

   Timer: 3 min (fixed)

   Ingredients used: 100.0 gr Butter

   Cookware: saucepan — low heat

4. Step 4

   Lightly beat the egg and vanilla extract in the mixing bowl with the whisk, then whisk in the slightly cooled melted butter until smooth.

   Ingredients used: 3.0 piece Egg, 5.0 ml Vanilla Extract

   Cookware: mixing bowl, saucepan, whisk

5. Step 5

   Add the drained zucchini, almond flour, cocoa powder, granulated erythritol, baking powder, and salt to the mixing bowl. Fold with the rubber spatula until evenly combined and no dry patches or obvious cocoa powder lumps remain.

   Ingredients used: 120.0 gr Almond Flour, 4.0 gr Baking Powder, 40.0 gr Cocoa Powder, 2.0 gr Salt

   Cookware: mixing bowl, rubber spatula

6. Step 6

   Spread the batter evenly in one 20 cm square baking pan with the rubber spatula. Bake in the oven at 175°C for 28 minutes, until the center is fully set and no wet egg batter remains.

   Timer: 28 min (fixed)

   Cookware: baking pan, oven — 175°C, rubber spatula

7. Step 7

   Cool the brownies in the baking pan for 15 minutes before serving.

   Timer: 15 min (fixed)

   Cookware: baking pan