Protein Zuccini Brownies
Macros for each Brownie:
93.5 Calories 6.5g Carbs, 3.5g Fat, 9g Protein
Ingredients (Make 4 Brownies):
– 100g Shredded Zuccinni
– 31g PEScience Gourmet Vanilla Select Protein (“FDL” Saves You 30%)
– 15g Black Onyx Cocoa Powder
– 10g Coconut Flour
– 2g Baking Soda
– 80g Pure Pumpkin
– 1 Whole Egg
– 14g Light Butter
– 45ml Unsweetened Vanilla Almond Milk
– 2g Vanilla Extract
– 2g Stevia
Directions for Zuccini Brownies:
1.) Preheat oven to 350 degrees F. Then take 100g of your zuccinni and add it to your food processor. Blend until there are no more chunks. It’s all shredded. Then add that to a bowl and add the rest of your wet ingredients to that bowl. Mix all together.
2.) Now add all your dry ingredients into another bowl and mix to avoid clumping when you add them to your wet ingredients. Once mixed, add ⅓ of your dry ingredients to your wet ingredients and mix in. Repeat two more times until all your dry ingredients are mixed in and you have a thick brownie batter like consistency.
3.) I have a personal pan brownie pan so I added these to 4 different brownie slots. You could most definitely add this to a 8×8 brownie pan lined in parchment paper and bake it that way. Now once added to your pan, add to the oven for 18-20 minutes. Then take out and let the pan cool down till you can touch with your hands. Then take out brownies and add to your cooling rack to cool until at room temp. Them once cool, take a big bite and smile!