Chocolate Chip Zucchini Brownies

[wheatfree-baking]

Due to the zucchini, these aren't only healthier than your normal brownies, but also very moist. They are also really quick and easy to make. Absolutely love them, hope you'll enjoy them as much as I did. 

 

 

Ingredients

Batter

 

• 1 cup peeled and shredded zucchini
• ¼ cup coconut oil
• 50 g milk chocolate
• 1 cup of gluten-free flour
• ¼ cup cocoa powder
• ¾ tablespoon baking soda
• ½ teaspoon salt
• 1 teaspoon organic banana powder (optional)
• ¼ cup brown sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 100 ml milk
• 100 g white chocolate chips

 

Glaze

• 50 g white and 50 g milk chocolate
• 20 g coconut oil

 

Instructions

 

1) Preheat oven to 180C or gas mark 5.

 

2) Peel and great the zucchini (don’t throw away the peel - you can use it as an additional ingredient in a stir-fry!).

 

3) Melt coconut oil and chocolate in the microwave or over a hot water bath.

 

4) In a separate bowl, sift flour, cacao powder and baking soda. Add salt, banana powder (optional), sugar, vanilla extract, eggs, milk, coconut-chocolate mix and grated zucchini.

 

5) Combine all ingredients, add chocolate chips and mix together thoroughly.

 

6) Fill the batter onto a rectangular oven-proof baking dish lined with grease-proof baking paper. The size of your baking dish depends on how thick you want your brownies to be (the smaller your dish, the thicker your brownies).

 

7) Bake for 25 minutes.

 

8) Remove from the oven and leave to cool. Meanwhile, melt chocolate and coconut oil over a water bath or in the microwave and glaze the brownies (while still in the baking dish). Leave to cool and for the chocolate to set. Cut in squares.

 

Enjoy!