Ingredients

2 Small eggs

200 g Zucchini

100 g Whole wheat flour

80 g Milk or kefir 2%

25 g Butter (or oil)

25 g Cocoa

30 g Erythritol

1 tsp. Baking powder

Vanilla extract

Sweetener if you want a more intense sweetness (but it is optional, or you can put more erythritol)

Ingredients for Icing

30 g RED sugar-free chocolate

40 g Milk 2%

Directions

Grate zucchini on a medium fine grater. Add a little salt and set aside.

2 eggs beaten with erythritol.

Add cocoa, milk, melted butter. Sakuļ. Stir in the pressed zucchini.

Add the sifted wholemeal flour mixed with baking powder. Mix everything and set aside for ~ 15 minutes to make the dough swell slightly.

Place in an oven preheated to 175 degrees and bake for ~ 30 minutes.

For the glaze: melt the chocolate in the milk (I do this in the microwave - impulsively for 20 seconds and stirring).

Smear the brownie with glaze!

Nutrition Facts

Finished product weight 550

Servings 0

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Zucchini Brownie

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