Low-calorie zucchini brownies without butter and flour

Ingredients for 1 servings:

• 2 m.-large zucchini
• 4 m.-sized eggs
• 1 packet of baking powder
• ½ pack of low-fat cream cheese, approx. 100 g
• 400 g almonds, ground
• n. B. Liquid sweetener, quantity according to package instructions
• 25 g cocoa powder
• 1 pinch(s) salt
• n. B. flavoring (chocolate flavor)
• 1 bar of dark chocolate, 100 g

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 30 minutes

sweetened with liquid sweetener and dark chocolate, for approx. 20 brownies

Preheat the oven to 180°C fan/convection oven. Grate or chop the zucchini, place it in a bowl, and add the eggs. Mix everything together using a hand mixer or food processor. While stirring, add the cream cheese, baking powder, almonds, and liquid sweetener, followed by the cocoa powder and a pinch of salt. Add chocolate flavoring, if desired. Roughly chop the chocolate and fold the pieces into the batter. Pour the batter into a brownie pan and bake for about 35-40 minutes. Then let it cool and enjoy! Tip: For best tasting brownie pieces, cut them into a tin as soon as they’ve cooled. This yields approximately 175 kcal per piece for 20 brownies.