So I made these zucchini brownies at the weekend, and OMG they are absolutely delicious! I just knew I had to share this recipe with you all, you are going to LOVE them. The recipe is inspired by one of Sarah Wilson’s treats, and has been modified to fit my diet. As you will have probably guessed, these brownies are sugar and dairy free 😊
You can improvise with the below amounts as you wish, these are just a guideline to make your super tasty brownies. But if you fancy adding more cinnamon or more or less almond butter, go for it! You can also use other kinds of nut butter, it doesn’t have to be almond.
1 1/2 zucchini
1 cup almond butter
1/4 cup raw cocoa
1/2 teaspoon vanilla essence
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Stevia to taste
1 teaspoon bicarbonate of soda.
50 g dark (85% cacao) chocolate, roughly chopped
A handful of pecan nuts is optional, but very tasty on top of your brownies.
Coconut oil, butter or ghee to grease the baking tray
Preheat the oven to 150 degrees. Line the brownie tin with grease proof paper or grease with coconut oil, butter or ghee.
Grate the zucchini into your mixing bowl, and add the rest of the ingredients. Stir it all together until you have a lovely dark brownie mixture.
Pour the mixture into your brownie tin, and add the pecan nuts on top if you like.
Pop it in the oven for 30 mins or until they are done, ie. the outside should be firm, yet the inside moist but not runny.
Let them cool down, then cut into squares and enjoy!