Zucchini Brownie
Zucchini and walnuts add fiber to this moist brownie, while cocoa provides a rich chocolate flavor. The recipe uses simple mixing, shaping, and a short bake.
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Servings: 6 (1 serving ≈ 36 gram)
Digestion time: 3 hour
Finely grate the courgettes (150 g), season them with table salt (to taste), and leave them for 10 minutes. Squeeze out the released liquid thoroughly.
Mix coconut flour (20 g), cocoa powder (25 g), stevia (to taste), baking powder without starch (5 g), cinnamon (to taste), and ground ginger (to taste).
Add eggs (100 g) to the courgettes, then add the dry mixture and chopped walnuts (15 g). Knead into a thick batter.
Transfer the batter to a pan lined with parchment if needed and bake at 180 °C for about 20 minutes. Cool the brownie before slicing.
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