Zucchini Brownies

During the first few years of college in Veliko Tarnovo, I shared a rented apartment with five roommates—both men and women—from almost every part of the country. Each of us brought the traditions of our hometowns, our regional expressions, and the delicious treats our parents occasionally sent from home. Watch this short video from my YouTube channel featuring the recipe I’m sharing below. Subscribe to the [CreativeDeya YouTube channel](https://www.youtube.com/channel/UChlASc_ebAml63lUxv0qeGQ) to keep up with my latest recipes. So, in addition to our math education, we also received a parallel education in culture and food. That’s why, as I begin writing about a brownie recipe, I can’t help but mention Aunt Marta—the mother of Vasko from Pomorie. Every three weeks, she sent him a package that always included boxes of tea bags, two jars of tiny stuffed grape leaves, and a unique chocolate cake that she called *negrче*. Vasko was very athletic at the time and didn’t even seem to notice the chocolate-covered treat his mother dutifully sent him every time. We, his roommates, were the exact opposite. We eagerly awaited every new package. Aunt Marta’s *negrче* was the first brownie I ever tasted. Today, I’m sharing a low-carb version that I put together by adapting several other recipes. My brownie contains very little coconut flour—just 30 grams—because I use zucchini to add bulk. Zucchini is a wonderful ingredient if you’re following a low-carb diet. It contains important nutrients such as manganese and vitamin C. When we eat zucchini, we get not only a good amount of dietary fiber, but also vitamin A, magnesium, folate, potassium, copper, and phosphorus. Zucchini is also a good source of omega-3 fatty acids, zinc, niacin, and plant-based protein. Its B vitamins, calcium, and amino acids make it suitable for people of all ages, including pregnant women. For a long time, the only way I knew to prepare zucchini was fried with garlic and yogurt. The way I eat now has expanded my traditional culinary horizons enough for me to offer you a brownie whose main ingredient is zucchini. The recipe calls for 50 grams of cocoa powder. If that seems like too much, reduce the amount and replace it with carob powder. You’ll still get an interesting and successful result. I sweeten this brownie with erythritol, but you can use whichever sweetener you normally prefer. If you favor natural sweeteners, add 5 tablespoons of honey or 10 pitted dates, blended until smooth. As the Russians say, “There’s no accounting for taste.” And I shouldn’t forget the topping. You don’t have to cover the brownie with chocolate ganache—melted chocolate prepared over a double boiler—but if you do, use chocolate with the highest cocoa content you can find, ideally at least 75%. That’s all for now. Let’s cook!