Ingredients:
1 cup dark chocolate, chopped
1/2 cup coconut oil
1 cup erythritol
2 egg yolks (optional)
4 tsp. vanilla extract
2/3 cup unsweetened apple sauce
4 tbs. arrowroot powder
2 cups almond flour
1/2 cup unsweetened cocoa powder (unsweetened Dagoba)
4 tsp. baking soda
1 tsp. sea salt
4 zucchinis, peeled and shredded (about 4 cups)
1 1/2 cup chopped pecans
1/2 cup dark chocolate chips
Ghee for greasing the pan
Directions:
- Preheat the oven to 350 degrees. Generously grease the bottom and sides of 11 x 13 baking dish with ghee.
- Place a small pot in a medium skillet filled with water (if you don’t have a double boiler). Combine the dark chocolate, coconut oil and erythritol in the small pot. Heat on medium-low, stirring often until melted. Turn off the heat.
- Combine applesauce, yolks, vanilla, and arrowroot powder in a large measuring cup or bowl. Combine almond flour, cocoa powder, baking soda, and sea salt in a medium mixing bowl.
- Add the wet mixtures to the dry until fully mixed.
- Shred the zucchini in a food processor and place in a clean dish towel or inside a ziplock. Be sure to squeeze most of the juice out of the shredded zucchini. Stir the zucchini and half the chocolate chips into the brownie mixture using a fork.
- Pour the batter into the greased dish, spreading the batter even. Sprinkle the remaining chocolate chips onto the top and slightly press into the batter with a spatula. Bake for 30 to 35 minutes or until the brownies begin pulling away from the sides of the dish.
Tips:
This is a delicious way to use up the zucchini from the garden. I like to shred mine and freeze it for future brownie days!