With only a few extra ingredients and minutes, you'll take a basic brownie to fiber-town with the addition of fresh zucchini. The frosting is also a breeze, and adds that creamy top hat that will make kids squeal and adults drool.
Recipe By Lakanto
All of Lakanto baking mixes are keto-friendly and perfect for low-carb and LCHF food tribes. You can make these mixes vegan/vegetarian very easily by swapping the egg for either banana or flax seed. Nutritional information provided is based on recipe listed.
INGREDIENTS
This recipe uses a boxed brownie mix as the base. It's something everyone should have in their pantry at all times, right? Following the package directions, you'll want to add the extra ingredient(s) to make your brownies cake-like so that the zucchini bakes well and blends into the brownie texture better.
Zucchini Brownie Mixture
1 bag Lakanto Brownie Mix
1/2 cup coconut oil, melted
1 tsp water
3 eggs
1 cup coarsely shredded zucchini (about 1 medium)
1/2 cup keto friendly chocolate chips
Chocolate Frosting Mixture
1/2 cup butter, softened
1/4 cup unsweetened cacao powder
2 cup Powdered Lakanto Monk Fruit Sweetener
1 tsp. vanilla
4-6 Tbsp. almond milk
Zucchini Brownie Instructions
Heat oven to 300°F.
Spray bottom only of 13x9-inch pan with avocado cooking spray.
Make brownie batter as directed on box for cake-like brownies.
Stir in zucchini and keto friendly chocolate chips.
Spread in pan.
Bake 10 to 12 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean.
Cool completely, about 1 hour.
Chocolate Frosting Instructions
Cream butter.
Add in other ingredients, except for the milk.
Start mixing, adding in milk a little at a time until desired consistency is reached.
Spread over cooled brownies and allow to set for 30 minutes before cutting and serving.
