Or should I say greenies.
I promised my daughter we'd do some baking to make some holiday treats. She had something sticky and sweet in mind and I had just found a recipe for brownies with a twist.
Added vege and no added sugar.
I got all the ingredients ready to make cooking with an 8-year-old a little less chaotic. When it came to adding the grated zucchini, I heard a shrill of "I'm not eating that, that's disgusting". An hour later after the chocolatey slab had cooled and squares cut, I said, "try it, if you don't like it, all the more for the grown-ups". Well, thankfully my good intentions hadn't backfired this time and there was a resounding "yum". I hope your little munchkins enjoy this healthy treat too.
2 cups zucchini, finely shredded (blitzed with stick blender if need be)
1 large egg
1/2 cup coconut oil, melted
1/2 cup maple syrup or honey
1 tsp pure vanilla extract
1/2 cup cacao powder
1 1/2 tsp baking soda
1/2 tsp salt
1 cup whole wheat or spelt flour
1 cup dark chocolate chips
Place zucchini in a colander while you are getting other ingredients ready. Preheat oven to 180C and line 8 x 8 baking dish with unbleached parchment paper.
In a large bowl, add egg, oil, maple syrup and pure vanilla extract; whisk to combine. Add cacao powder, baking soda and salt; whisk until well mixed.
Give zucchini a gentle squeeze but do not ring out completely, add to a bowl and stir. Add flour and mix gently until combined.
Add in chocolate buttons.
Transfer batter into prepared baking dish and level with spatula. Bake for 25-28 minutes or until the centre is barely jiggly. Do not over bake as brownies will have more of a cake consistency. A toothpick inserted has to come out somewhat not clean. If centre is too jiggly bake a bit more – ovens vary.
Remove from the oven and let cool for about an hour. Lift by the parchment paper flaps and transfer to a cooling rack to cool off completely. Cut into squares.
Store: In a glass airtight container in a cool dry place for up to 4 days. If it’s hot outside, refrigerate for up to a week. Freeze for up to 3 – 4 months.
Happy baking peeps.