Recipe: Zucchini & carrot brownies

Wondering how you can consume 5 serves of vegetables? Do you want to sneak more veggies into your kids’ diet? Although these zucchini & carrot brownies are a once-in-a-while treat, they are a certainly a healthier alternative to regular dessert.

The texture of these brownies is on the soft, cake-y side due to the coconut flour. If you prefer denser brownies, keep your eyes peeled for upcoming recipes.

Zucchini & carrot brownies

  • Servings: 8-12
  • Difficulty: easy
  • Print



Ingredients

  • 2 small zucchini
  • 1 medium carrot
  • 1/2 cup coconut flour
  • 1/4 cup cocoa powder
  • 1/4 cup coconut sugar
  • 1/4 cup coconut oil + splash for greasing
  • 2 tbsp brewed coffee
  • 50g dark chocolate (85% cacao recommended), chopped
  • pinch of salt
  • 4 large eggs

Directions

  1. Preheat oven to 170°C (150°C fan-forced).
  2. Grate zucchini, squeeze water out with the help of a colander, place in a bowl.
  3. Grate carrot, mix with zucchini.
  4. Add coconut flour, cocoa powder, coconut sugar, coconut oil, coffee, chocolate and pinch of salt. Mix well.
  5. Whisk eggs and add to rest of ingredients.
  6. Oil bottom and sides of a baking dish with coconut oil, pour batter and bake for 20-25 minutes, until firm.
  7. Cut into 8-12 squares and enjoy.

Leave a Reply