Preheat the oven to 180C / 350F and line an 8x8 baking pan with parchment paper.
In a medium-sized bowl, add vanilla extract to the eggs then whisk using the electric whisk until fluffy.
2 eggs, 1 teaspoon vanilla extract
Add erythritol and cocoa powdered, whisk again.
3 tablespoon unsweetened cocoa powder, ½ cup erythritol
Add the butter to the chocolate chips then microwave for 30 seconds, then using a fork combine them well.
½ cup unsweetened chocolate chips, ¼ cup butter
Add the chocolate mixture to the batter and continue whisking. After that, add almond flour and baking powder, mix.
1 cup almond flour, 1 ½ teaspoon baking powder
Fold in the grated zucchini using a spatula.
1 cup zucchini
Pour the batter into the baking dish and add the pecan on the top.
¼ cup pecan
Bake for 30-35 minutes, or until fully baked. Allow the brownies to cool before slice and serve.
Notes
Add some chopped pecans to the batter.
You can replace shredded zucchini with shredded carrots.
Don't overbake; as soon as a skewer inserted in the centre of the cake comes out clean. It is done.
Top it with dried fruits.
I like to use fresh zucchini; however, if you only have frozen zucchini, don't worry; you still can use them. But first, you need to thaw them and squeeze out any excess moisture.
To store: Keep leftovers in a container in the fridge for 2-3 days.Freeze: These brownies freeze beautifully; just wrap them twice in plastic wrap or in foil and keep them in the freezer for 1-2 months.To thaw: Let them thaw at the kitchen counter at room temperature.