Name: Healthy zucchini brownies with avocado frosting
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 16 servings
Cuisine: Bake
Ingredients: 2 eggs; 100 ml coconut oil; 1/4 cup Goldcrest Pure Honey; 1/2 cup brown sugar; 1 tsp vanilla extract; 1/2 cup wholemeal spelt flour; 1/4 cup almond meal; 1/2 cup cocoa powder; 1/2 tsp Baking powder; salt; 1 1/2 courgettes grated; 100 g dark chocolate roughly chopped; 25 ml tahini paste; 1 avocado; 1/3 cup cocoa powder; 3-4 tbsp honey or maple syrup; 3 tbsp Greek yoghurt; 1/2 tsp vanilla extract; cocoa nibs to finish

Recipe Disclaimer

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Ingredients (19)

2	eggs
100 ml	coconut oil
1/4 cup	Goldcrest Pure Honey
1/2 cup	brown sugar
1 tsp	vanilla extract
1/2 cup	wholemeal spelt flour
1/4 cup	almond meal
1/2 cup	cocoa powder
1/2 tsp	Baking powder
	salt
1 1/2	courgettes — grated
100 g	dark chocolate — roughly chopped
25 ml	tahini paste

AVOCADO FROSTING

1	avocado
1/3 cup	cocoa powder
3-4 tbsp	honey — or maple syrup
3 tbsp	Greek yoghurt
1/2 tsp	vanilla extract
	cocoa nibs — to finish

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Method:

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.

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Flourless almond butter cookies

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