These fudgy brownies are made healthy with sneaky veggies, whole wheat flour and no refined sugar.
Ingredients
● 2 cups zucchini, finely shredded (not tightly packed)
● 1 large egg
● 1/2 cup coconut oil, melted
● 1/2 cup maple syrup or honey
● 1 tsp pure vanilla extract
● 1/2 cup cacao powder
● 1 1/2 tsp baking soda
● 1/2 tsp salt
● 1 cup whole wheat or spelt flour
Method
Place zucchini in a colander while you are getting other ingredients ready. Preheat oven to 190C degrees and line 8 x 8 baking dish with unbleached parchment paper.
In a large bowl, add egg, oil, maple syrup and pure vanilla extract; whisk to combine. Add cacao powder, baking soda and salt; whisk until well mixed.
Give zucchini a gentle squeeze but do not ring out completely, add to a bowl and stir. Add flour and mix gently until combined.
Transfer batter into prepared baking dish and level with spatula. Bake for 25-28 minutes or until the centre is barely jiggly. Do not over bake as brownies will have more of a cake consistency. A toothpick inserted has to come out somewhat not clean. If centre is too jiggly bake a bit more – ovens vary.
Remove from the oven and let cool for about an hour. Lift by the parchment paper flaps and transfer to a cooling rack to cool off completely. Cut into 16 squares.
