Zucchini Brownie
Equipment
ingredients
instructions
notes
Nutrition
Caramel Seasalt Brownie
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The best part of this recipe is that you can't tell that it has zucchini in it!The zucchini gives the brownie an amazing texture.
Oven
baking thin of 18 x 18 cm (or slightly larger)
Soak the dates in water for at least 20 minutes.
Preheat the oven to 180 degrees. Grate the zucchini and line an oven dish / baking pan with baking paper.
Mix the dates, sunflower oil, greek yoghurt and eggs in a blender or food processor. Add the oat flour, cocoa, vanilla extract, pinch of sea salt and baking powder and make sure it is well mixed. Finally, stir in the zucchini, chocolate and walnuts.
Pour the mixture into the baking pan and bake for about 30 minutes. Let the brownies cool in the oven for about 10 minutes and then take them out.
Remove the brownies from the baking tin and let them cool down on a wire rack.
Drizzle then the caramel sauce and a little sea salt on top, if preferred.
Vegan: not possible.
Seasoning: does not apply.
Sugar: 8.1gFiber: 4.1gCalories: 184kcalSaturated Fat: 2.2gFat: 10.1gProtein: 4.2gCarbohydrates: 24.3g
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