Chocolate zucchini brownie

Chocolate zucchini brownie

How can you give up sugar and still enjoy your beloved cake time? Is that even possible? You know it is, there’s such a variety of recipes everywhere talking about Refined sugar free food and how make it step-by-step!

This chocolate brownie recipe is interesting not only because of the very low content of sugar, but also for its reduces carbs amount. It works if you are following a keto diet as well.

This recipe is what I call a HEALTH BOMB! What is a Health Bomb - you might ask?

Since I decided to start the WildFit program, not only I had to challenge the sugar ingredients, but also the grains. At first I thought it would have been weird, difficult, so far away from my habits and my “Italian mindset”. For sure at first I felt like my food was losing some points on the taste.

However, after some research and experiments, a new world opened up to me! Obviously I still love rice, corn & friends, but it’s interesting, every now and then (o most times if you decide to), to see what happens if we fill our plate (and tummy) with whole, natural and nutrient-dense food.

Why is it so important? Nutrient dense foods give us the most nutrients for the fewest amount of calories. These foods contain vitamins, minerals, complex carbohydrates, lean protein, and healthy fats. Somebody would say they give you the "biggest bang for the buck”, so they are considered the healthiest way to eat.

So I’m now expanding my collection of HEALTH BOMB recipes: nutrient-dense and deliciousness-dense too!



  • 65 gr coconut flour

  • 65 gr raw cacao powder

  • 4 large eggs beaten

  • 400 gr grated zucchini

  • 4 tbsp honey or 1 tbsp molasses + stevia 1/8 tsp

  • 60 gr coconut oil

  • ½ tsp. ground cinnamon

  • 6 gr baking powder

  • Pinch of salt

  • 1 natural vanilla

84. Keto brownie - ingredients.jpg

  1. Grate the zucchini or use the food processor to reduce it to a pulp.

  2. Combine the dry ingredients in a bowl (coconut flour, cocoa, cinnamon, baking powder and salt).

  3. In a small bowl, beat together the honey (or molasses and stevia if you want to reduce the sugar amount) vanilla, coconut oil and eggs. Stir into the dry mixture and mix roughly (not for long)

  4. Stir in the zucchini and add extra liquid if necessary.

  5. Transfer the mixture into a rectangular tin (previously greased). Bake in preheated oven at 180 C degrees for about 40 minutes or until the center is solid.

  6. Let the cake cool down before serving.

TIPS: You can garnish the cake with edible flowers, or combine it with sour cream or coconut frosting on top (refined-sugar version of course!). You can preserver the cake in the fridge up to 4 days.