Zucchini brownie
Ingredients
- 150 g pitted dates
- 100 g almond flour
- 20 g of coconut flour/coconut flakes
- 70 g flour
- 2 eggs
- 3 tablespoons of Be More raw cocoa powder
- 3 tablespoons Greek yogurt or soy yogurt
- half a cup of plant-based milk (e.g. almond or oat)
- 300 g of grated zucchini
- 3 tbsp coconut oil
- 150 g of dark (75%) chocolate and 100 ml of yogurt or plant-based milk for topping
Recipe
- Preheat the oven to 180 degrees.
- Grate the zucchini.
- Place all remaining ingredients in a blender and blend until smooth. The brownie batter should not be too runny.
- Then mix in the grated zucchini.
- Pour the mixture into a cake mold and place in the oven for about 20-25 minutes.
- When the cake is ready, melt the dark chocolate in a water bath or on the stove and add yogurt or plant-based milk.
- Pour the melted chocolate evenly over the cake. Let the cake cool slightly.
- Serve chocolate zucchini brownie with berries.
Author of the recipe: Nutritionist Kärolin Vallimäe
