Chocolate Brownies – healthy one’s with zucchini
This recipe is adapted from Real Healthy recipes and the Zucchini adds moisture and the kids will have no idea that it has zucchini in it!
Here’s What You’ll Need:
1 cup of dark chocolate
¼ cup coconut oil (melt in the microwave for easy measuring)
2 free range eggs
1/2 cup raw honey or rice malt syrup or pure maple syrup (whichever you have on hand)
2 teaspoons vanilla extract
1 cup almond meal (or use plain flour if you don’t have almond meal)
¼ cup cocoa powder
1½ teaspoons baking soda
1½ cups grated zucchini
Preheat oven to 180 degrees celcius. Line an 8×8 baking dish with baking paper. In a double boiler, gently melt the chocolate. (If you don’t have a double boiler then you can microwave just keep an eye on it and don’t over cook the chocolate) Add the coconut oil and honey, mix until fully combined. Remove from heat and set aside to cool.
In small bowl combine the eggs and vanilla extract. Add the cooled chocolate mixture.
In a medium bowl combine almond flour, cocoa powder, baking soda and salt. Pour in the wet ingredients and mix until fully combined.
Using a food processor or grater to finely chop the zucchini. Having very tiny pieces of zucchini is the key to making this recipe work! Fold the zucchini into the batter. Pour into prepared pan and bake for 25 minutes, or until fully set. Allow to cool in the pan for at least 30 minutes before cutting.
*Tip: sprinkle/sift icing sugar on top for a professional look.
Calories: 116 Fat: 8 g Carbohydrates: 7 g Sodium: 102 mg Fiber: 2 g Protein: 3 g