Chocolate Zucchini Brownies

NO one wishes harm on their children, but if you feed them trans-fats, you are unknowingly setting them up for severe health issues. This is because trans-fats in foods are like BIG SUV's trying to park into a "compact" parking spaces of our cells that are reserved for healthy Omega 3 fats (DHA). When this happens, our neurotransmitters responsible for focus, mood, and memory have a hard time finding and recognizing their receptors due to the inflammation of the membranes on the brain cells caused by the consumption of trans fats.
the hippocampus (the part of the brain most responsible for consolidating memory). This is one reason for the high rates of ADHD and depression. To read more on Brain Chemicals, check out my book: Secrets to Controlling Your Weight Cravings and Mood.

Children who start at age 3 or 4 eating a steady diet of fast food, pop tarts, commercially prepared fish sticks, stick margarine, cake, candy, cookies and microwave popcorn can be expected to have a harder time focusing, an increase risk of depression, have heart disease and strokes at earlier ages. BUT even if you avoid typical "junk food," you must remain a detective! I have seen trans-fats in refrigerated SALSA!


Hostess Brownie Bites Ingredients: Sugar, Partially Hydrogenated Soybean Oil, Whole Eggs, Corn Syrup, Semi-Sweet Chocolate Chips (Sugar, Chocolate Liquor, Dextrose, Cocoa Butter, Soy Lecithin, Vanillin), Enriched Bleached Wheat Flour (Flour, Barley Malt, Ferrous Sulfate (Iron), "B" Vitamins [Niacin, Thiamine Mononitrate (B1), Riboflavin (B2), Folic Acid)], Cocoa Processed With Alkali, Cocoa, Contains 2% Or Less Of: Water, Salt, Milk Protein Concentrate, Nonfat Milk, Sweet Dairy Whey, Mono And Diglycerides, Soy Lecithin, Xanthan Gum, Polysorbate 60, Sodium Stearoyl Lactylate, Natural And Artificial Flavor. Contains Egg, Wheat, Milk And Soybeans

These were a very tasty, fudgy brownie. The batter will be crumbly, some of you might be tempted to add an egg, but don't. If you do, you will end up with a cake rather than a "fudgy" brownie.



BROWNIE:
1/2 cup coconut oil or butter, softened
3/4 cups Swerve (or Erythritol and 1 tsp stevia glycerite)
1/4 cup unsweetened almond milk
2 tsp vanilla extract
2 cups peanut flour
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1 tsp Celtic sea salt
1 cups shredded zucchini
1/2 cup chopped walnuts (optional)
FROSTING:
6 TBS unsweetened cocoa powder
1/4 cup butter
1/4 cup Confectioner Swerve (or erythritol and 1 tsp stevia glycerite)
1/4 cup unsweetened almond milk
1/2 tsp vanilla extract


Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. In a large bowl, mix together the oil, sweetener, almond milk and 2 teaspoons vanilla until well blended. Combine the peanut flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.

Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and butter; set aside to cool. In a medium bowl, blend together the sweetener, almond milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares. Makes 16 servings.

NUTRITIONAL COMPARISON (per serving)
Traditional Brownie = 199 calories, 10g fat, 2.8g protein, 28 carbs, 2g fiber
Per Brownie = 116 calories, 10g fat, 5.2g protein, 5.7 carbs, 2.9g fiber

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