Zucchini Chocolate Brownies
Zucchini Chocolate Brownies
Satisfy your sweet cravings with these delectable zucchini chocolate brownies. Zucchini adds more than just moisture to these wholesome brownies, they add important nutrients such as vitamins A and C that contribute to immune and skin health. Cacao is abundant in powerful antioxidants, such as flavonoids and polyphenols. These antioxidants help combat oxidative stress in the body, neutralising free radicals and helping reduce the risk of chronic diseases including cardiovascular disease. Cacao also contains compounds such as theobromine that can positively influence mood and can contribute to feelings of wellbeing and happiness.
Servings
Prep time
Cook time
Recipe
Ingredients
- 1 cup grated zucchini (approx. 1 medium zucchini)
- 2 organic eggs
- 1/3 cup raw honey or pure maple syrup
- 150g coconut milk
- 1 tsp vanilla bean paste or extract
- ¼ cup cold-pressed olive oi
- ¼ cup coconut sugar
- 1½ cups almond flour
- ½ cup oat flour
- ½ cup cacao powder
- 2 tsp baking powder
- Toppings: Melted dark chocolate, pistachios, blueberrie
Method
- Preheat oven to 180°C. Grease and line a square 8x8in cake tin with baking paper
- Place grated zucchini in a tea towel or cheesecloth and squeeze out all of the liquid.
- In a large bowl add eggs, honey, coconut milk, vanilla extract and olive oil and whisk until well combined. Stir through grated zucchini.
- In another medium bowl add coconut sugar, almond flour, oat flour, cocoa powder, baking powder and sea salt.
- Pour batter into the cake tin and bake for 35 mins or until a skewer comes out cleanly from the centre.
- Allow the cake to cool, then drizzle with melted chocolate and top with pistachios and blueberries
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