Healthy zucchini brownies with avocado frosting


healthy food,brownies, hidden veggies,avocado,zucc

Ingredients 19
Servings 16
Time 45 mins

Ingredients

  • 2
    eggs
  • 100
    ml
    coconut oil
  • 1/4
    c
    honey plus ½ cup brown sugar
  • 1
    tsp
    vanilla extract
  • 1/2
    c
    wholemeal spelt flour
  • 1/4
    c
    almond meal
  • 1/2
    c
    cocoa powder
  • 1/2
    tsp
    baking powder
  • pinch
    salt
  • 1 1/2
    c
    finely grated zucchini (excess water squeezed out)
  • 100
    g
    dark chocolate, roughly chopped
  • Avocado frosting:
  • 1
    ripe avocado
  • 1/3
    c
    cocoa powder
  • 3-4
    Tbs
    honey or maple syrup, depending on sweetness preferred
  • 1
    Tbs
    tahini paste (heaped) (25 ml)
  • 3
    Tbs
    Greek yoghurt
  • 1/2
    tsp
    vanilla extract
  • cocoa nibs, to finish
 

Method

45 mins
 
Preheat the oven to 180º C. Grease and line a 20cm square baking tin with baking paper, extending the opposite ends to create paper handles.

In a large bowl, whisk together the eggs, oil, sugar and vanilla extract.

Sift together the flour, almond meal, cocoa, baking powder and salt.

Add the dry ingredients to the egg mixture and beat until well incorporated.

Fold through the zucchini and chocolate pieces.

Transfer the batter to the prepared tin and smooth over with the back of a spoon.

Bake for 25-30 minutes. When testing with a skewer, the centre should still be fudgy and gooey.

Cool on a wire rack before carefully lifting from the tin.

To make the frosting, place all the ingredient, except the cocoa nibs into a blender and blitz until completely smooth and silky.

Spread the avocado frosting over the cooled brownie slab and scatter with cocoa nibs.

Slice into squares and serve at room temperature.

Recipe by Bibbyskitchen@36. To see more click HERE. 

ALSO TRY:

Oat and seed breakfast muffins

Low carb carrot cake

Flourless almond butter cookies

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