Zucchini Brownies

Since I started my healthy eating regime a few months ago my relationship with baked goods had to change. Though I'm of course still whipping things up for other people and my kids, when it comes to me I have to be a bit more conservative.

For a while I cut out sugar entirely, save for a bit of fruit, but once I'd reached a good point in my weight loss journey I decided it was time to reintroduce some treats... but in a healthier way.

Cue these delicious zucchini brownies (or courgette if you're from the UK). Seriously, when I first moved to Sydney 7 years ago I inadvertently 'stole' a zucchini because "courgette" refused to come up on the self service till and with no one around to ask, I threw the godforsaken vegetable into the bag and took it home. Sshh!!

Anyway, ahem... onto the brownies. The recipe is adapted from one by Zita West, UK-based fertility fairy godmother and author of Eat Yourself Pregnant.

RECIPE - ZUCCHINI BROWNIES

Preheat your oven to 180˚C (I use an oven thermometer to ensure I'm at the right temperature before I put my brownies in to bake).

Grease and line a square tin with baking paper - it's useful to create a sort of cross with the baking paper. Place one piece vertically with its edges overlapping the tin and the second piece horizontally, also with the edges creating overlapping tabs - this way once the brownies are baked you can easily lift them out of the tin.

200g Almond Butter 200g Dark Chocolate 100g Coconut Sugar

Place ingredients in a heatproof bowl over a bain marie (or saucepan of simmering water) and bring to a medium bowl until it has all melted and formed a smooth consistency. Take it off the heat. Allow it to cool for a minute or so and then transfer to a stand mixer or food processer. (You can also use a handheld mixer with beater or whisk attachment). Along with the chocolate mixture you will add the following:

3 eggs 1 tsp vanilla extract 60g ground almonds 1 tsp ground Cinnammon 1 tsp bicarbonate of soda (baking soda)

Mix or process until all the ingredients are well combined and form a smooth batter.

Grate 1 zucchini (or courgette) and stir that into the batter by hand until it is well incorporated. The zucchini can take away some of the sweetness so you can always add less if you prefer but play around with it until you get the flavour you're happy with. You're also welcome to switch to caster (or granulated) sugar as opposed to coconut sugar or try a sweetener like Xylitol instead.

Transfer batter to your tin and bake for approximately 20-25 minutes or until a sharp knife comes out clean.

Let them cool and then cut and enjoy!

If you do end up making them and you're on Instagram or Facebook please do tag me @dasmakescakes so I can see your creation!