Ingredients
Method
- Preheat oven to 180°C and line a small baking tin with baking paper.
- In a mixing bowl, whisk together the egg and sweetener until smooth.
- Add the melted sugar free chocolate, yogurt, vanilla extract and light milk, mixing until well combined.
- Stir in the shredded zucchini, making sure the excess moisture has been squeezed out first.
- Add the flour, chocolate protein powder, cocoa powder, baking soda, baking powder and salt. Mix until a thick brownie batter forms.
- Pour the batter into the lined baking tin and spread evenly.
- Bake for 18–22 minutes, until the centre is just set but still slightly soft for a fudgy texture.
- Allow the brownies to cool completely before adding the ganache.
Ganache
- Melt the sugar free chocolate in the microwave in 20 second intervals, stirring between each.
- Add 1–2 tablespoons of light milk and stir until smooth and glossy.
- Pour over the cooled brownies and spread evenly.
- Allow the ganache to set slightly before slicing.
Nutrition
Notes
*This recipe uses a zero calorie granulated sweetener that has a 1:1 substitution to white sugar. Please make sure if you are going to use a sugar substitute that it has the same substitution. If the sweetness is more concentrated, please use less of the sweetener.
Sweetener- Natvia sweetener
Protein Powder-I use the Deluxe Chocolate Premium Almond Protein from MacroMike. My affiliate code for Macromike is AMB-ELIYEATS (saves you 10%!).
*if using whey, use slightly less liquid
Sugar Free Chocolate- Lindt sugar free milk chocolate 