ZUCCHINI FUDGY BROWNIES

ZUCCHINI FUDGY BROWNIES

ZUCCHINI FUDGY BROWNIES

Recipe by Fernanda Vargas, Nutrióloga.

 

Ingredients
· 1 cup zucchini grated (squeezed)
· 1 large egg
· 1/2 cup tahini
· 1/4 cup maple syrup
· 1/2 cup coconut sugar
· 1 tsp vanilla extract
· 1/2 cup CULTO Cacao Powder 
· 2 tbsp coconut flour
· 1/2 tsp baking soda
· 1/2 tsp salt
· 2 tbsp coconut oil, melted
· 1/3 cup chopped 60% CULTO chocolate
· 1/2 cup walnuts (optional)

For the topping
· 2 tbsp CULTO Chocolate
· 1/2 tsp coconut oil
· Pinch of coarse salt to sprinkle

Process

 

  1. Preheat the oven to 180ºC
  2. Once the zucchini is streaked, squeeze it out on a towel or paper to remove excess liquid.
  3. In a bowl add and stir: the egg, tahini, maple syrup, coconut sugar and vanilla. Then add cocoa powder.
  4. Add coconut flour, baking soda, salt and finally the melted coconut oil to the mixture.
  5. Stir in the chopped CULTO chocolate and walnuts.
  6. Pour the mixture into a previously prepared baking dish with a little cooking spray or butter to prevent the brownies from sticking.
  7. Cook for 30 to 40 min and let cool.
  8. Once they are ready, make the mixture for the topping by melting in the microwave and decorate the brownies with the mixture and a little salt.

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