How to make
Grate a cup and a half of zucchini and leave them to drain from the excess liquid.
Add the yolks, melted coconut oil and melted chocolate to the zucchini.
Beat the egg whites with the erythritol foam and add them to the zucchini mixture.
Mix well and add the coconut flour, natural cocoa, baking powder and a teaspoon of instant coffee.
Mix everything well, until a homogeneous mixture is obtained pour it into a small baking pan.
Grind the hazelnuts and sprinkle them on the brownie.
Bake the chocolate cake at 360°F (180°C) for about 20-25 minutes.
Once it has completely cooled, cut the brownie with erythritol into squares.
