Ingredients

The following ingredients have 16 Servings
  • 1 cup finely shredded zucchini ((use the smallest blade on a cheese grater. It should look like a puree).)
  • 6 tablespoons butter (, melted)
  • 2 tablespoons coconut oil (, measured in melted state (or sub with any vegetable oil you have))
  • 1 large egg
  • 1/2 cup natural granulated sweetener ((or granulated sugar of choice -- coconut; white sugar) *See Notes)
  • 1 tablespoon pure vanilla extract
  • 3/4 cup peanut flour
  • 1/3 cup unsweetened cocoa powder ((or 1/4 cup if you don't like them too rich))
  • 1 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 4 squares Lindt 90% chocolate ((or chocolate of choice), cut into pieces/chunks)

Instruction

  • Preheat oven to 176°C | 350°F. Line a 8x8" baking pan with baking?parchment paper, or lightly grease with oil spray. Set aside.
  • In a medium bowl, whisk together the zucchini, butter, oil, egg, sweetener (or sugar), and vanilla until well combined. Add the peanut flour, cocoa powder, baking powder and salt; folding through slowly until just combined. The batter will be thick but shouldn't be dry. (It depends on how much liquid your zucchini has! If too dry, add 1-2 tablespoons of water). Fold in half of the chocolate chunks; pour batter into prepared pan; sprinkle remaining chocolate chunks over the top.
  • Bake for 30 minutes or until the brownies spring back when gently touched. (If testing with a toothpick, they will be very moist in the centre BUT they do set and harden when removed from the oven.)
  • Allow to cool completely (about half an hour); cut into squares and chill to semi-set.
  • If storing at room temperature they're best eaten within 2 days. If refrigerating, they last 3-4 days.