These were a good lower sugar way to use up some zucchini.
3 tbs avocado oil
1/4 cup applesauce
2 - 4 tbs maple syrup, adjust for desired sweetness
2 eggs
2 teaspoon vanilla extract
1 tsp lemon juice
3/4 cup buckwheat flour
1/3 cup ground flaxseed
1/4 cup coconut flour
1/2 teaspoon salt
1 teaspoons baking soda
1/3 cup unsweetened cocoa powder
1 tsp cinnamon
1 cup grated zucchini
1/2 cup dark chocolate chunks or chips
Preheat oven to 350. Line a 9 x 9 pan with parchment paper or spray with non-stick spray.
Grate the zucchini.
In a large bowl, mix together the avocado oil, applesauce, maple syrup, eggs, vanilla and lemon juice.
In a separate bowl, combine the buckwheat flour, ground flaxseed, coconut flour, salt, baking soda, cocoa powder and cinnamon.
Add the wet ingredients to the flour mixture.
Stir in the zucchini and dark chocolate.
Add to prepared pan.
Bake for 20 - 25 minutes.
Cool and cut into bars.
Nutrient Per brownie using 4 tbs maple syrup, 16 servings:
Calories ~103 kcal
Protein ~2.7 g
Total carbs ~12.2 g Fiber ~2.2 g
Net carbs ~10.0 g
Fat ~5.8 g
Sugar ~3.7 g
Products I used:
Maple Syrup
Vanilla
Buckwheat Flour
Ground Flaxseed
Cocoa Powder
Ground Cinnamon
Vanilla Extract
Lemon Juice
Sea salt
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