Hazelnut Zucchini Brownies
I've been hearing about the concept of zucchini brownies for years now but always thought of them as repulsive until I gave it a try. These brownies are incredibly rich, moist and do not disappoint your taste buds. They're a great way to get some fiber in while cutting some fat from your usual brownie recipe.
Ingredients:
- 1/2 cup grated zucchini
- 1/4 cup cocoa powder
- 1/2 cup granulated sugar
- 1 cup almond flour
- 1/4 cup milk
- 1 tsp vanilla extract
- 1 egg
- 1/2 cup melted chocolate chips
- 1 tsp baking soda
- pinch of salt
- 1/2 cup chopped hazelnuts
Instructions:
- Preheat your oven to 350 degrees Fahrenheit.
- In a large bowl, sift and combine your almond flour, cocoa powder, sugar, baking soda and salt. Whisk to even out ingredients.
- Combine your grated zucchini with the flour mixture. Coat well.
- In a separate bowl, whisk your egg and add milk, vanilla extract and melted chocolate chips. Stir until combined.
- Pour your liquid mixture into your flour and zucchini dry mixture. Then add your chopped hazelnuts. Reserve some for garnish. Stir and fold until the batter is even.
- Line a brownie tin or muffin tin with parchment paper or cupcake paper. Evenly distribute the batter.
- Bake for 20-25 minutes and refrigerate before serving.
- Garnish with hazelnuts and enjoy!
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