Zucchini brownie

Updated: Aug 21, 2020

Serves: 8 | Prep Time: 10 minutes | Cook time 20 minutes

Ingredients: 120g grated zucchini - Drained of excess liquid (do not skip this step! 120g was the weight after I squeezed it dry!) 50g dark chocolate, melted ¼ cup wholemeal flour (1/4 cup) 60g chocolate happyway protein powder (I used triple choc fudge!!) 100ml unsweetened almond milk 2 Tbsp. heaped cacao powder 2 Tbsp sugar free maple syrup! 3 tsp natvia sweetener 20g peanut butter

Pinch of salt 1 egg white

1 Tbsp Melted Coconut oil 1 tsp baking soda

Method: 1. Preheat oven to 180 degrees celsius, fan forced. 2. In a mixing bowl, stir together drained grated zucchini, protein powder, flour, cacao powder and baking soda. 3. In a separate bowl, melt your dark chocolate until smooth, and stir together with almond milk, maple syrup, coconut oil egg white, natvia and salt. 4. Pour these wet ingredients into your dry ingredients and stir well to combine. 5. Fold through any extra inclusions like frozen raspberries, nuts, more choc chips nuts until evenly distributed throughout the batter. 6. Pour the batter into a lined loaf tin and bake for 20-25 minutes (I like mine a touch undercooked, so they are doughty!)

Nutrition Information (per 1 serve): 130 calories | 8g protein | 6g fat | 11g carbohydrates |Fibre 1g| Sodium 189mg

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