Fudgy, moist & rich. There is no way that your tasters will suspect the secret ingredient… Zucchini!
The combination of rich cacao and light zucchini not only tastes great but also has amazing outcomes for skin health. Why?
These brownies taste naughty but are super nice – this is a great dessert or lunch-box snack that will keep the kids and parents happy.
Makes 12 brownies
- 1 medium zucchini
- ½ cup almond butter
- ¾ cup brown sugar
- ½ cup cacao powder
- ½ cup almond flour
- 2 Tbsp butter, melted
- 1 tsp vanilla bean extract
- Preheat oven to 175°C and line a small baking tin with baking paper.
- Beat the eggs, then add in all wet ingredients.
- Combine all dry ingredients in a separate bowl.
- Grate the zucchini using the finer edge of your grater, see tips.
- Using a sieve, drain some of the excess liquid from the zucchini – you should get out approximately half to one cup of zucchini ‘juice’. Discard the liquid and place the zucchini aside.
- Pour the wet mixture into the dry and stir until well combined. Fold in the zucchini and allow the batter to rest for 5 minutes.
- Pour brownie mixture into the baking tin and bake for 45-50 minutes. You will be able to tell whether they are done by inserting a dry toothpick – it should be removed with crumbs but no wet mixture.
- Cut into 12 even slices and enjoy.
• Zucchini size matters. A small zucchini will be packed with moisture, whilst a larger one will be a bit dryer. A medium size zucchini works well for this recipe as you want a little bit of moisture.
• Grating. Grate using the finer edge of your grater – but not the finest. You want to use the regular cheese grater size so that you get noticeable fine shreds of zucchini without it turning into mush.
• Substitute butter for coconut oil for dairy-free version.