Ingredients
- 2 cups zucchini / courgette, grated (loosely packed)
- 1 egg
- 1/2 cup coconut oil, melted
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1/2 cup cacao powder
- 1 1/2 tsp baking powder
- 1 cup spelt flour
Method
1 Preheat the oven to 180 degrees Celsius and line 8 x 8 baking dish with baking paper.
2 In a bowl, mix the egg, oil, maple syrup and vanilla extract and stir until combined. Add the cacao and baking powder.
3 Give the zucchini a gentle squeeze but do not ring out completely, add to a bowl and stir. Add flour and mix gently until combined.
4 Transfer mix into prepared baking dish and level out. Bake for 25-30 minutes or until the centre is barely jiggly.
5 Do not over bake as brownies will have more of a cake consistency. A knife should come out somewhat not clean. If centre is too jiggly bake a bit more.
6 Once cooked, remove from oven and allow to cool. Slice up and ENJOY.
