Sugar and Lactose-free Zucchini Brownie
Did you know ?
1 zucchini contains about
2 grams fiber
2 grams protein
5 grams carbs
3 grams sugar
3 milligrams vitamin C
4 milligrams vitamin B6
3 milligrams manganese
3 milligrams riboflavin
514 milligrams potassium
57 milligrams folate
4 milligrams vitamin K
60 g of coconut flour
60 g of almond powder
1 teaspoon of baking soda
1 pinch of salt
3 tablespoon of unsweetened cocoa powder
4 tablespoons coconut oil
5 tablespoons of date syrup
1 medium grated zucchini (one and a half mugs)
2 tablespoon of cocoa powder
2 tablespoon of erythritol or any other kind of sweetener
1 tablespoon butter
1 tablespoon water
1 teaspoon vanilla extract
Preheat the oven to 180° C.
Peel and grate the zucchini, in a stainer squeeze the surplus liquid out.
Mix all the dry ingredients first in a bowl, then add everything else to the mixture. Swiftly stir, because coconut powder loves to absorb a lot of liquid.
Pour into a silicone baking mould and bake in the preheated oven for 25 mins, then let it cool.
Heat butter in a small pan over medium heat, do not let it get brown.
When it's melted, whisk in cocoa, water and vanilla. Add erythritol.
Remove from heat and whisk until smooth.
Pour immediately over the cake.
I like to fill it with jam. Using a long serrated knife and a sawing motion, cut the layer horizontally to make 2 layers. Spread jam over the first layer and insert them together. Then pour the cocoa mixture over the cake.