This unique use of zucchini makes for a beautiful, lightly textured cake-style brownie (not your traditional fudgy brownie).

Serves: 25

Time: 45 min
Other info: GF, DF, Vg, RSF, Paleo

Ingredients:

For the Brownie

• 2 cups grated zucchini
• 1 cup Almond Meal
• ½ cup Raw Cacao Powder
• 1/4 cup + 2 tbsp Coconut Oil, melted
• 3 tsp baking powder
• 2 egg
• 2-4 tbsp sweetener of choice (rice malt syrup, honey, maple syrup, agave, stevia)
• optional: 1/2 – 1 cup chopped nuts

For the Ganache

• 1/4 cup Melted Homemade Chocolate (or another good-quality dark chocolate)
• 1/4 cup Coconut Cream (the stuff you find in a can in the super market, it often separates so make sure it’s well mixed up before using)

Method:

1. Preheat oven to 180 degrees C
2. Combine all ingredients in a bowl with a wooden spoon.
3. Transfer to a lined baking tray.
4. Bake for 30min or until a fork is removed clean.
5. While the brownies are baking, mix the melted chocolate with the coconut cream and place in fridge until ready to top the brownies.
6. Remove brownies from oven once cooked and allow to completely cool on a wire rack.
7. Use a spatula to spread the ganache over the top of the brownie before slicing into 25 pieces and gobbling up!

Macronutrients Per Serve: