Ingredients
- coconut oil, butter or ghee, for greasing.
- 1 large or 1 1/2 small zucchini.
- 1 cup almond (or any nut) butter.
- 1 egg.
- 1/4 cup raw cacao powder.
- 1/2 teaspoon vanilla powder.
- 1/4 cup rice malt syrup.
- 1 teaspoon ground cinnamon.
- 1/4 teaspoon ground nutmeg.
- 1 teaspoon bicarbonate of soda.
- 100 g dark (85% cacao) chocolate, roughly chopped.
Directions
- 1. Preheat the oven to 180ºC/350ºF/Gas Mark 4 and grease a 23-cm square brownie tin using the coconut oil, butter or ghee.
2. Grate the zucchini and squeeze out any excess water. If the zucchini is still damp, use a towel to pat dry until all moisture has been removed. Add zucchini to a large bowl with the rest of the ingredients and mix thoroughly.
3. Pour mixture into the prepared brownie tin and bake for 35 minutes or until a skewer comes out clean. Cool in the tin, then cut into squares.
Note
Tip: This recipe does contain quite a lot of intense, store-bought chocolate, which is why the serving sizes are quite small. It's a good idea to freeze some portions so they don't go to waste, plus then you'll have some IQS-friendly treats on hand if friends pop by!
Needing to sneak some extra veggies into your or your children's diet? This is a delicious way to do so!
Ingredients
- coconut oil, butter or ghee, for greasing.
- 1 large or 1 1/2 small zucchini.
- 1 cup almond (or any nut) butter.
- 1 egg.
- 1/4 cup raw cacao powder.
- 1/2 teaspoon vanilla powder.
- 1/4 cup rice malt syrup.
- 1 teaspoon ground cinnamon.
- 1/4 teaspoon ground nutmeg.
- 1 teaspoon bicarbonate of soda.
- 100 g dark (85% cacao) chocolate, roughly chopped.
Directions
- 1. Preheat the oven to 180ºC/350ºF/Gas Mark 4 and grease a 23-cm square brownie tin using the coconut oil, butter or ghee.
2. Grate the zucchini and squeeze out any excess water. If the zucchini is still damp, use a towel to pat dry until all moisture has been removed. Add zucchini to a large bowl with the rest of the ingredients and mix thoroughly.
3. Pour mixture into the prepared brownie tin and bake for 35 minutes or until a skewer comes out clean. Cool in the tin, then cut into squares.
Note
Tip: This recipe does contain quite a lot of intense, store-bought chocolate, which is why the serving sizes are quite small. It's a good idea to freeze some portions so they don't go to waste, plus then you'll have some IQS-friendly treats on hand if friends pop by!