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Zucchini Brownies (almost guilt free!)

Updated: Oct 2, 2018



Here it is - the recipe you have all been waiting for!

 

I have adapted this from a recipe by

Sarah James www.talesfromthekitchenshed.com.

Thank you Sarah.

 

This version is made with courgettes, dates, eggs and coconut oil.

So it is dairy free, gluten free, and refined sugar free.

 

These brownies are rich, moist - almost like a truffle - but not at all sickly - so be careful they are very moreish.

  

I've substituted 100g coconut oil for the 150g butter

and 150g dried dates for the 200g sugar.

  

The mixture makes 16 slices 171 calories each - not bad eh!?

 

Ingredients 

 

300g courgettes/zucchini

3 large eggs 

1/2 teaspoon salt

200g plain chocolate (70/80% cocoa)

100g coconut oil

150g chopped dried dates (with enough hot water to cover in a saucepan)

1 tsp vanilla essence

1/2 tsp bicarbonate of soda

2 tsp baking powder

 

Do this first

Line a 27cm x 18cm (11" x 7")  baking tin with baking parchment, with a 5cm overhang for easy removal of brownies

 

Method

 



Pre heat the oven to Gas mark 4, Fan 160

  1. First of all, grate the zucchini into a large sieve and sprinkle with the salt - leave to drain over the sink. I use my trusty spirilizer - and then cut the long shreds up - it's quicker. The salt helps to remove excess liquid from the zucchini (osmosis!)  

  2. Break the eggs into a pint mixing bowl and place in fridge while you  get on with the rest of the prep - they whisk up better when cold.

  3. Break up the chocolate into a large, microwave proof mixing bowl and heat for a minute to two on high until melted.

  4. While chocolate is still warm stir in the coconut oil - stir until all melted. Leave to one side.

  5. Put the dried dates into a saucepan, just cover with hot water, bring to the boil stirring occasionally until a soft paste is formed - this doesn't take long.

  6. Stir the vanilla essence into the chocolate.

  7. Sieve the bicarb and baking powder into the chocolate mix and blend in

  8. Put the date paste into the chocolate paste and thoroughly mix.

  9. Go to the zucchini in the sieve and give a gentle push down to get rid of any excess liquid.

  10. Stir the zucchini into the chocolate mix.

  11. Take the eggs from the fridge and whisk them with an electric whisk until they are light and frothy.

  12. Fold them very gently into the chocolate mix with a figure of eight motion.  I lift slightly as I do this to keep in the air

  13. Pour the mix into the prepared baking tray, place in the oven for about 30 mins - a slightly cracked crust will indicate it's done.

  14. Remove from the oven and leave to cool.

  15. Cut up and sprinkle coconut on the top if you wish. 



I keep these in the fridge , it helps to keep them firm and moist.