Yep, that’s right zucchini (or courgettes as my fancy pants husband likes to call them). This humble little squash keeps the brownies super moist, and for those of you that are parents, it’s a cheeky way of sneaking some extra veg into a treat. They got the thumbs up from my 3 year old nephew today. Winner.
1 cup almond flour
2 cups peeled and shredded zucchini ( 1 large one)
1/2 cup of cacao powder, sifted
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup honey
1/4 cup coconut oil
Preheat oven to 175 degrees.
Grease a square cake tin ( mine was 21cm x 21cm) with coconut oil and line bottom with parchment paper.
Peel and shred your zucchini with the shredding attachment on the food processor.
Sift your cocoa into a bowl and mix with your almond flour, salt, cinnamon, baking powder, baking soda and vanilla. Add your honey, oil and beaten eggs and combine thoroughly.
Fold through the zucchini.
Pour into prepared pan and bake for 35 minutes.
Let cool in tin before turning out.
By Holly Purdy, InnerFight foodie and coach
Listen here to what Holly has to say about it.