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

Although these zucchini & carrot brownies are a once-in-a-while treat, they are a certainly a healthier alternative to regular dessert.

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Total Time 40 minutes mins

Course Dessert

Cuisine Modern Australian

Servings 8 -12

Equipment

• oven

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
• 50 g dark chocolate 85% cacao recommended, chopped
• pinch of salt
• 4 large eggs

Instructions

 

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

Keyword brownie, brownies, carrot, cocoa powder, coconut flour, coffee, dairy free, dark chocolate, eggs, gluten free, paleo, sugar free, zucchini

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