I call this recipe Chocolate Mousse Fudge Cake because it takes on more moussey, fudgey, or cakey qualities depending on if it’s hot out of the oven, room temp, or refrigerated. This is the best way I know of using up the abundance of ZUCCHINI in the garden! What is great about this recipe is that it doesn’t matter how old and huge the zucchini is…it all goes in the blender.
This will not be a classic, super sweet brownie – but it will be ultra dark and luxurious.
- 2 cups zucchini, cubed. Slice zucchini and DO remove the seeds, but no need to peel
- 1/2 cup almond butter
- 1 egg
- 1/4 cup no sugar applesauce (or an apple…it’s going in the blender anyway)
- 2 tsp vanilla
- 1 tsp baking powder
- 1 cup cocoa powder
- 3/4 cup coconut oil (remember, good fats are good! If you are trying to get more fats into a keto diet, this recipe can deliciously handle upwards of 1 cup) (or, if you want less oil you can substitute in more apple successfully too)
- 1/2 tsp stevia
- 2-3 Tbl honey
Blend in high speed blender until obliterated. Pour into 9×9 pyrex baking dish. Bake at 350 degrees for 50 minutes until a fork comes out clean.
If you want to double this recipe, make two separate batches – two of everything will NOT fit in the blender, and you will have a very chocolate disaster on your hands. I know.