Low Carb Zucchini Brownies

Recipe from: https://cafedelites.com

1 cup finely shredded zucchini (use the smallest blade on a cheese grater. It should look like a puree).

6 tablespoons butter , melted
2 tablespoons coconut oil , measured in melted state
1 large egg
1/2 cup natural granulated sweetener (if using replacement sugar sub as measuring 1/3 c sugar. I use 2 T sweet blend & 1 1/2 t gentle sweet)
1 tablespoon vanilla
3/4 cup peanut flour
1/4 cup unsweetened cocoa
1 teaspoon baking powder
1/4 teaspoon sea salt
4 squares Lindt 90% chocolate, cut into chunks (I don't add this)

Preheat oven to 350°F. Line a 8x8 baking pan with parchment paper, or lightly grease with oil spray.
Set aside.

In a medium bowl, whisk together the zucchini, butter, oil, egg, sweetener (or sugar), and vanilla until well combined. Add the peanut flour, cocoa powder, baking powder and salt; folding through slowly until just combined. The batter will be thick but shouldn't be dry. (It depends on how much liquid your zucchini has! If too dry, add 1-2 tablespoons of water). Fold in half of the chocolate chunks; pour batter into prepared pan; sprinkle remaining chocolate chunks over the top.

Bake for 30 minutes or until the brownies spring back when gently touched. (If testing with a toothpick, they will be very moist in the centre BUT they do set and harden when removed from the oven.)

Allow to cool completely (about half an hour); cut into squares and chill to semi-set.

If storing at room temperature they're best eaten within 2 days. If refrigerating, they last 3-4 days

Can double recipe & bake in 9X13 pan for 35 min.