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Zucchini Brownie

Ingredients

  • 1 cup zucchini (well-drained) – 130 g
  • 90g coconut oil (2/3 cup) You can also use avocado oil if you don’t like coconut
  • 2 tablespoons almond milk
  • 125g almond flour (1 1/4 cups)
  • 30g unsweetened cocoa (1/3 cup)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 70g coconut sugar cups?
  • 80g crushed walnuts or pecans cups?
  • 2 tablespoons peanut butter cups?

Recipe

  1. Preheat the oven to 325°F (160°C).
  2. In a large bowl, sift together almond flour, unsweetened cocoa, and baking powder. Add salt and coconut sugar to this dry mixture.
  3. Mix well.
  4. Wash the zucchini, grate it, and thoroughly squeeze it with a clean cloth. You need to remove as much water as possible from the zucchini. Ideally, you can use cheesecloth or muslin fabric.
  5. In another bowl, combine the well-drained zucchini, coconut oil (or avocado oil if preferred) and almond milk, until you have a homogeneous mixture.
  6. Incorporate the liquid mixture into the dry ingredients and mix until you have a well-blended batter.
  7. Add the crushed walnuts and chocolate chips to the batter and mix to distribute them evenly.
  8. Pour the batter into a greased baking dish of your choice.
  9. Add the peanut butter
  10. Bake in the preheated oven for 25 minutes or until the cake is cooked, and a toothpick inserted into it comes out clean.
  11. Allow it to cool before cutting the cake into 9 portions.

Enjoy your cake!

Tips: Use room temperature eggs for a better texture.

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