Zucchini brownies: A delightful, sugar-free treat for all ages

When I first heard that people were making brownies with zucchini, I didn't quite believe it. But I was convinced of the merits of this combination when I tried a friend's recipe. Her baking skills far surpassed mine, so I decided to try it. I couldn't believe my taste buds—this cake is a true masterpiece.

Zucchini, chocolate, and cocoa combine perfectly, producing fluffy, moist, and tasty brownies. This recipe doesn't include sugar; instead, I use erythritol—a healthier, non-caloric alternative that doesn't cause tooth decay. Of course, if you prefer, you can use regular sugar. Either way, zucchini brownies will come out great!

Ingredients:

• 1 zucchini
• 4 eggs
• 20 grams of unsweetened cocoa powder
• 50 grams of almond flour
• 3 tablespoons erythritol
• 1/2 teaspoon baking powder
• 40 grams of melted butter
• 50 grams sugar-free dark chocolate

Preparation method:

1. Wash the zucchini, dry it, and grate it in medium-sized holes. Sprinkle with salt and let stand for 15 minutes, then drain the water.
2. Crack the eggs into a separate bowl, add the sweetener and melted butter, and mix everything.
3. Now, it's time to add the dry ingredients. Add cocoa powder, baking powder, and almond flour. Mix again.
4. Combine the batter with the grated zucchini and finely chopped chocolate. Transfer everything to a baking pan lined with parchment paper.
5. Bake for 45 minutes at 160°C. You can also use convection at 180°C—in that case, the optimal time is 30-35 minutes. Done!