• 1/2 cup butter, ghee or oil
• 1.5 cup erythritol
• A pinch monk fruit extract (Optional)
• 1.5 cups almond flour
• 1/2 cup coconut flour
• 1/2 cup cocoa powder, dutched
• 1.5 tsp baking powder
• 1/2 cup chopped nuts
• 2 cups zucchini, shredded

OPTIONAL FROSTING

• 5 tbsp cocoa powder
• 1/4 cup butter, ghee or vegan butter
• 2 cup erythritol
• 1/4 cup milk or almond milk
• 1 tsp vanilla extract

1. Preheat the oven to 350F
2. In a bowl, thoroughly mix all the brownie ingredients except chopped nuts and zucchini. Once smooth and even, fold in the zucchini and nuts.
3. Pour in a greased baking pan and bake for 20-25 minutes until brownie passes the "fork test" and the brownie is done from the inside
4. For frosting, melt butter/ghee in a microwave using a microwave safe bowl and mix in the remaining frosting ingredients
5. Let the brownie cool when it's done and then spoon and level the frosting on top.