These Low Sugar Zucchini Brownies are healthy, delicious, and FUDGY! They are a great way to have a treat, especially if you’re watching your sugar intake.
Let’s Catch Up!
Well, hello all! Long time, no bloggy, heh?
If you didn’t know, I had my fourth baby about a month ago, and things have been h-e-c-t-i-c, to say the least.
I never thought I’d have one baby, let alone FOUR, so this new reality has been a bit of a punch to the face.
My husband and I both come from somewhat broken families that aren’t the closest, so there seemed to be a deep-seated desire for a large family, though our realization came on gradually.
We are feeling pretty complete now that Mckaela has arrived, and I’m hoping to settle into a better routine soon. That includes this blog!
Though I’ve not created many seasonal recipes this year, I’m still in the kitchen trying whatever randomness I crave.
These low sugar zucchini brownies top the list lately!
Fudgy LOW SUGAR Brownies
If you make these brownies, you won’t believe how fudgy they are…everyone in the house, except Natalie, really likes them. Me, especially!
Nat is not so keen on my low sugar chocolate treats, as she doesn’t dig the bitterness of unsweetened chocolate, but the rest of my crew is on board.
I’ll tell you, though, you can add more than the stated one tablespoon of sugar, if you please, without error.
If you’re dealing with blood sugar or candida issues, however, I suggest ‘retraining’ your sweet tooth with me. I have plenty of low sugar recipes on the blog to help you along!
In the meantime, I hope you like these if you try them!
Low Sugar Zucchini Brownies
- 2 Tbsp olive or coconut oil
- 1/4 cup applesauce
- 1/3 cup + 3 Tbsp milk of your choice
- 2 tsp vanilla extract
- 1 tsp molasses
- stevia to taste
- 1 cup oat flour
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/3 cup cocoa powder
- 1 Tbsp coconut sugar
- 1 loose cup finely grated zucchini
- chocolate chips or chopped chocolate for topping
- Preheat the oven to 350 degrees.
- In a large bowl, mix the oil, applesauce, milk, vanilla, and molasses. I add in about 15-20 drops of liquid stevia as well here.
- In a smaller bowl, mix the dry ingredients (flour, baking soda, cocoa, salt, sugar).
- Add the dry ingredients into the bowl of wet ingredients, along with the zucchini. Mix until well combined.
- Pour the batter into a well-oiled 8 x 8 inch baking dish.
- Top with chocolate, if desired.
- Bake 14-18 minutes, just until the top feels 'springy' to the touch. DON'T overbake! These, in fact, are better UNDERbaked.
- Cool about ten minutes prior to cutting for best results.
This is the stevia I like to use in this recipe.
Some of the items I use in this recipe include: