The very first blog I followed after starting Trim Healthy Mama was Rohndasue’s. It has been a treasury of solid THM friendly recipes and I will always be thankful to her for publishing them. Rohnda’s Zucchini Brownies THM S Low Carb are a fudgy cake brownie and were one of my first sugar-free recipes to ever make.
I’m so honored that she has allowed me to re-post it and preserve it here on this blog now that she is closing hers. Here is how Rohnda describes this dish:
“Chocolaty, fudgy, sweet… with lots of nourishing ingredients… Now that is the way to eat a Brownie. Here is a way to use up some of that Zucchini and enjoy your dessert at the same time!
The Zucchini adds a wonderful, moist texture without adding too much extra fat or eggs. You see, I didn’t want chocolate flavored scrambled eggs… Even though I do like to eat these for breakfast!” ~ Rohnda
This recipe contains one of my favorite ingredients; yummy sugar-free chocolate chips for a richer chocolate flavor and texture. Here are some other recipes containing chocolate chips and posted on this blog.
Five Minute Thin Mint Fudge – S
Fudge Brownie Protein Batter (Single Serve) – S
Watch for affiliate links to products I have used in these recipes when testing them and those which I can fully recommend.
For this recipe you’ll need:
Rohnda's Zucchini Brownies THM S Low Carb
This is Rohnda's recipe as written a few years ago. I made it again before posting and loved it but left a few notes and updates.
- 1 egg
- 1/4 cup butter softened
- 2 Tbls coconut oil
- 3/4 cup Gentle Sweet* or your desired sweetener to taste
- 2 tsp vanilla
- 1 and 1/2 cups grated zucchini
- 1/2 cup cocoa powder
- 1/4 cup unsweetened protein powder
- 1/4 cup coconut flour
- 1 tsp baking powder
- 1 ounce or about a 1/4 cup of sugar free chocolate chips or 85% dark chocolate bar, chopped.
- 1/8 tsp mineral salt (this is my add ~ Nana
Directions for brownies:
Blend the wet ingredients together. Add the dry ingredients to the wet.
Mix until all ingredients are well incorporated.
Add the chocolate chips or pieces and salt.
Mix and pour into well greased 8×8 pan.
Mixture, will be quite thick but as the zucchini cooks, it will release it’s liquid and make a nice moist brownie.
Bake at 350* for 30 min. I removed it at 30 minutes from my electric oven and it was still wet and jiggly in the center. Cool.
Makes 9 servings.
* This is a dark dense chocolate brownie but be sure and remove it from the oven a bit undercooked so it doesn't dry out on the sides.
*I really like the brownie topped with a sweet creamy topping like the one specified by Rohnda or a serving of low carb ice cream or even sweetened whipped cream.
*This recipe was developed before gentle sweet and I really prefer the gentle sweet with dark chocolate. I tested it with the amount of gentle sweet listed and it was very sweet.
Topping: Cream Cheese Whip
- 1/3 cup Heavy Whipping Cream
- 3 ounces of cream cheese room temperature
- 1 tsp vanilla
- 1/4 cup Gentle Sweet powdered
In a bowl, beat cream until it is firm and fluffy but not yet turned to butter.
Add vanilla and sweetener and then the cream cheese.
Blend just long enough to incorporate.
Add a dollop to each serving of brownie.
Save extra in a container in the fridge for later.
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