Recipes.

Zucchini Brownies

By Sarah Wilson


8WP3 Recipe - Zucchini Brownies
  • 16 servings
  • Prep - 20 mins
    Cooking - 35 mins
  • Total - 55 mins
8WP3 Recipe - Zucchini Brownies

Needing to sneak some extra veggies into your or your children's diet? This is a delicious way to do so!  

Servings: 16
Preparation: 20 mins
Cooking: 35 mins

Tags: , , , , , , ,

Ingredients

  • coconut oil, butter or ghee, for greasing.
  • 1 large or 1 1/2 small zucchini.
  • 1 cup almond (or any nut) butter.
  • 1 egg.
  • 1/4 cup raw cacao powder.
  • 1/2 teaspoon vanilla powder.
  • 1/4 cup rice malt syrup.
  • 1 teaspoon ground cinnamon.
  • 1/4 teaspoon ground nutmeg.
  • 1 teaspoon bicarbonate of soda.
  • 100 g dark (85% cacao) chocolate, roughly chopped.

Directions

1. Preheat the oven to 180ºC/350ºF/Gas Mark 4 and grease a 23-cm square brownie tin using the coconut oil, butter or ghee.

2. Grate the zucchini and squeeze out any excess water. If the zucchini is still damp, use a towel to pat dry until all moisture has been removed. Add zucchini to a large bowl with the rest of the ingredients and mix thoroughly.

3. Pour mixture into the prepared brownie tin and bake for 35 minutes or until a skewer comes out clean. Cool in the tin, then cut into squares.


Note

Tip: This recipe does contain quite a lot of intense, store-bought chocolate, which is why the serving sizes are quite small. It's a good idea to freeze some portions so they don't go to waste,  then you'll have some IQS-friendly treats on hand if friends pop by!

Needing to sneak some extra veggies into your or your children's diet? This is a delicious way to do so!

Ingredients

  • coconut oil, butter or ghee, for greasing.
  • 1 large or 1 1/2 small zucchini.
  • 1 cup almond (or any nut) butter.
  • 1 egg.
  • 1/4 cup raw cacao powder.
  • 1/2 teaspoon vanilla powder.
  • 1/4 cup rice malt syrup.
  • 1 teaspoon ground cinnamon.
  • 1/4 teaspoon ground nutmeg.
  • 1 teaspoon bicarbonate of soda.
  • 100 g dark (85% cacao) chocolate, roughly chopped.

Directions

1. Preheat the oven to 180ºC/350ºF/Gas Mark 4 and grease a 23-cm square brownie tin using the coconut oil, butter or ghee.

2. Grate the zucchini and squeeze out any excess water. If the zucchini is still damp, use a towel to pat dry until all moisture has been removed. Add zucchini to a large bowl with the rest of the ingredients and mix thoroughly.

3. Pour mixture into the prepared brownie tin and bake for 35 minutes or until a skewer comes out clean. Cool in the tin, then cut into squares.

Note

Tip: This recipe does contain quite a lot of intense, store-bought chocolate, which is why the serving sizes are quite small. It's a good idea to freeze some portions so they don't go to waste,  then you'll have some IQS-friendly treats on hand if friends pop by!

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