DIABETIC HEART HEALTHY BROWNIES 
Recipe makes 1 - 9x13 inch pan
1/2 cup Coconut oil
1 1/2 cups stevia Plus 1/3 cup organic sugar
2 cups Zucchini shredded
2 teaspoons Pure vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons Low sodium baking soda
1 teaspoon sea salt
Frosting: (Optional)
6 tablespoons unsweetened cocoa powder
1/4 cups Any (light)
sweet cream unsalted butter
2 cups confectioners' sugar
1/4 cup skim milk
1/2 teaspoon vanilla extract
Beat in dry ingredients, then add milk, vanilla until creamy soft, spread over the brownies and let set a while, then serve.

Preheat an oven to 350 degrees F (175 degrees C). grease a square baking pan. Sift flour, cocoa powder, baking soda, and salt together in a bowl. Beat the butter and 1 1/2 cups of stevia organic sugar blend with an electric mixer in a large bowl until smooth. Beat in coconut oil until completely blended, then beat in the vanilla extract. Mix in the flour mixture until just incorporated. Fold in the zucchini; mixing just enough to evenly combine. Pour mixture into prepared pan. Sprinkle the remaining 1/3 cup of sugar stevia blend, chocolate chips, and walnuts on top,or mix frosting blend together and set aside to spread over brownies when they are done. Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, 25 to 30 minutes.

Submitted by: Shirley Jones

 

Recipe Index