Zucchini Brownies


I have always wanted to try making zucchini brownies but always shifted more towards black bean brownies as I just thought the consistency of a black bean versus zucchini would be more doable getting the texture and taste to mimic that of a regular brownie.


Well well well......let me tell you I was totally wrong. After making zucchini brownies twice this week, I doubt I will ever go back to making black bean brownies again (unless of course you request it over at Henderson Kitchen).


And did I mention that these are low glycemic, dairy free and gluten free!

It's a win -win!!




Here is what you will need to making these delicious brownies:


Ingredients:

  • 2 cups zucchini, medium size hole shredded (not tightly packed)

  • 1 large egg

  • 1/2 cup coconut oil, melted

  • 1/2 cup honey or agave

  • 1 tsp pure vanilla extract

  • 1/2 cup cacao or cocoa powder

  • 1 1/2 tsp baking soda

  • 1/2 tsp salt

  • 1/2 cup oat flour

  • 1/2 cup gluten free one-to-one flour

Optional : Chocolate chips or chunks to add into the brownie or to melt over the top of the brownie.


Instructions

  1. Place zucchini in a colander while you are getting other ingredients ready.

  2. Preheat oven to 375 degrees F and line 8 x 8 baking dish with parchment or wax paper.

  3. In a large bowl, add egg, oil, maple syrup and pure vanilla extract; whisk to combine.

  4. Add cacao powder, baking soda and salt; whisk until well mixed.

  5. Give zucchini a gentle squeeze but do not ring out completely, add to a bowl and stir.

  6. Add flour and mix gently until combined.

  7. Optional add in chocolate chips/chunks to the batter.

  8. Transfer batter into prepared baking dish and level with spatula. Bake for 25-28 minutes or until the centre is barely jiggly. Do not over bake as brownies will have more of a cake consistency. A toothpick inserted has to come out somewhat not clean. If centre is too jiggly bake a bit more – ovens vary.

  9. Remove from the oven and let cool for about an hour. Lift by the parchment paper flaps and transfer to a cooling rack to cool off completely.

  10. Spread melted chocolate over the top of the brownies when cooled (optional)

  11. Cut into 16 squares.

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