Zucchini brownies

Want more simple and delicious recipes?

Download our FREE Quick & Easy ebook now!

Download Now

(8)
Sweets & Desserts
12 peopleServes
12
Prep   15 min
Cook   45 min
  • Prunes, 1⅓ cup(s), pitted, chopped
  • Dark chocolate chips, 100 g
  • Cocoa powder, ⅓ cup(s), unsweetened
  • Honey, ½ cup(s)
  • Zucchini, 1¼ medium, grated
  • Eggs, raw, 2 extra large egg(s)
  • Vanilla bean extract, 1 teaspoon(s)
  • Almond meal, ¾ cup(s)
  • Baking powder, 1 teaspoon(s)

Method

Preheat oven to 160°C fan-forced. Grease a 20 cm (base) square cake pan. Line base and sides with baking paper, extending paper 2cm above edges of pan on all sides.

Place the prunes and 3/4 of a cup water in a saucepan over medium heat. Bring to a boil, boil gently for 1 to 2 minutes until the water has almost evaporated and prunes are pulp. Remove from the heat. Stir in the chocolate chips. Mix well. Add the cocoa, honey and 1 teaspoon of salt to the warm mixture, stir to combine. Set aside to cool for 5 minutes.

Grate the zucchini into a clean cloth. Squeeze over the sink to remove excess moisture. Transfer to a bowl. Add the eggs, vanilla and chocolate mixture, stir to combine. Stir in the almond meal and baking powder.

Spread into the cake pan. Bake for 40 minutes or until firm to touch in the centre. It will still be a little soft, but will firm on cooling. Cool in the pan. Dust with cocoa and cut into 12 pieces to serve.

Store in the fridge for 7 days or up to 1 month in the freezer.

Nutrition facts per serve
Makes 12 serves

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 0
Bread & Cereals0
Vegetables0
Fruit0.5
Dairy0
Healthy Fats & Oils1
Indulgences0.9
Calories196
Protein4 g
Total fat7.7 g
- Saturated fat2.6 g
Total carbohydrates24.4 g
- Total sugars23.2 g
Fibre3 g
Sodium43 mg

Want more simple and delicious recipes?

Download our FREE Quick & Easy ebook now!

Download Now