The healthy treat that ticks all the boxes – gooey, chocolatey, soft and satisfying! Adding zucchini to these brownies gives them the perfect fudgy texture, and the taste is completely undetectable. We’ve also added our Essential Reds powder for a red velvet vibe and boost of beneficial antioxidants.
Prep Time:
25 minutes
Cooking time:
25 minutes
Servings:
6
Ingredients:
- 2 small zucchinis, grated (approx. 2 cups)
- 1 teaspoon salt flakes
- ½ cup Melrose Organic Full Flavoured Coconut Oil, melted
- ½ cup pure maple syrup
- 1 teaspoon vanilla paste
- 1 cup wholemeal spelt flour or plain flour
- ½ cup cacao or cocoa powder
- 2 teaspoons baking powder or 1 teaspoon baking soda and 1 tablespoon vinegar
- 2 teaspoons Melrose Essential Red Powder
Method:
Preheat fan-forced oven to 170 degrees. Prepare a 20 x 20cm baking pan with baking paper.
Place grated zucchini in a bowl or sieve and sprinkle over half a teaspoon of salt, toss well to combine and allow zucchini to sit in a bowl for about 15 minutes, then squeeze out excess moisture before adding to the brownies.
Combine melted Melrose coconut oil, maple syrup and vanilla paste in a bowl and whisk to combine.
Combine flour, cacao powder, baking powder. Melrose Essential Reds and the remaining salt flakes in a separate mixing bowl and stir well to combine.
Add zucchini and stir well to coat.
Add wet liquid to dry liquid and mix well using a large mixing spoon until combined.
Place mixture into prepared baking tin and smooth batter evenly around pan.
Place in oven and bake for approx. 25 minutes, until a knife comes out clean when inserted, however brownie should still feel a little soft and fudgy.
Remove from oven and allow to cool in the pan for 5 – 10 minutes, before removing and cooling completely on a cake tray before slicing and serving.
Brownies best stored in an air tight container and will become fudgier over time. Best eaten within about 4 days at room temperature or 7 days if kept in the fridge.
Tips:
- This batter also works well as a muffin, divide mixture between muffin liners and bake for approx. 15 – 20 minutes, until the muffins spring back in the centre.
- You can also use olive oil or sunflower oil in exchange for macadamia oil
- You can use wholemeal flour instead of spelt if preferred or to make gluten free you can use gluten free flour blend