2 organic zucchini
1 cup coconut flour
~1/4 tsp baking soda
~1/2 tsp cream of tartar
1/4 tsp cinnamon
dash of cardamon
pinch of salt
stevia to taste
1/4c carob powder (you can use cocoa)
98% stevia chocolate (or any low sugar chip you like)
- Preheat oven to 350° F.
- Rinse and grate your zucchini.
- Sift coconut flour and mix with salt, stevia, spices, and baking soda/cream of tartar.
- Wisk up your eggs and fold into your grated zucchini. Mix evenly.
- Fold in your dry mix and mix uniformly. If the batter is too dry (coconut flour absorbs liquids very well) add in the appropriate amount of water.
- Chop up two squares of 98% chocolate or chips of your choice and add them into the mix.
- Take an 8x8 glass pan and grease the bottom and sides with coconut oil. Evenly spread your batter.
- I sprinkled fine coconut flakes on top for decoration.
- Bake for 30-40 minutes or till the center is set.
Once your brownies are finished, let them cool before you cut them. Cut in half till you get 16 servings. Once completely cool, cover and store in the fridge to preserve freshness.
While on the paleo diet I refrain from chocolate. I prefer to bake with carob instead which isn’t acidic and is free of caffeine. I did cheat a little and sneak in chocolate chips that is made of just two ingredients (cocoa and stevia) from Dante’s Chocolates. I’m surprised at how much I love the taste, but I’m a bitter dark chocolate lover so maybe that’s expected.