ZUCCHINI ALMOND BROWNIES

Zucchini Almond Brownies

Brownies are a universal favorite dessert. Perfect fit for all occasions, it’s a pick me up snack, it can elevate a humble coffee experience or sometimes it is a “JUST BECAUSE” dessert. What if the same brownies can be made in with healthier ingredients and that too without breaking sweat!!!

Here is a brownie incorporating goodness of zucchini and almonds and a light frosting to add to the chocolaty flavor. The addition of zucchinis makes these brownies moist. Almond meal lends that nutty flavor which mingles with chocolate perfectly. Avocado and Greek yogurt frosting makes these even more delish. This easy to put together recipe is soon going to be your favorite. Give it a go and let us know.

Meet the Artist

Business Name: Bliss In Baking

Artist Name: Anjali Narvekar

Anjali decided to follow her passion -Baking after bidding goodbye to her corporate job.She has completed her certification in Patisserie from ICCA Dubai and currently resides in Dubai. She is a student of Fondbites Masterclass for cake decoration batch 7 and has featured in their July issue as Crem de la crem.

Baking is like a therapy to her; she is absolutely in love with every bit of it. She thinks it’s almost magical to witness a few ingredients coming together to create a flavorful explosion in every bite. A firm believer that baking need not always be a complicated affair, rather it should be something we as a family enjoy together.

Servings: 12

Prep time: 30 minutes

Baking time: 30 minutes

Ingredients

For the Brownies

2 Eggs
100 ml Coconut oil
60ml honey
100 gm Brown sugar
75 gm Almond meal
50 gm cocoa powder
½ tsp baking powder
1 tsp vanilla extract
Pinch of salt
200 gm (about 1 1/2 cup grated
zucchini) (excess water
removed/squeezed out)
100 gm good quality dark chocolate
chopped roughly

For Frosting

30 gm cocoa powder
60 ml Honey
3 tbs Greek yogurt
1 tbs tahini paste
1 ripe avocado
½ tsp vanilla essence
Almond flakes to finish

Instructions

For Brownies

1. Preheat the oven @350f/180c. Grease and line an eight-inch brownie pan with parchment paper, dust with cocoa powder.

2. In a large bowl whisk together eggs, oil, sugar and vanilla extract till combined well.

3. Sift together almond meal, cocoa powder, baking powder and salt in another bowl.

4. Add the dry ingredients to the wet and whisk them together.

5. Fold in grated zucchini and chopped chocolate.

6. Cool completely before carefully lifting brownie out of the pan.

For Frosting

1. For frosting blitz together all the ingredients till nice and smooth.

2. Spread the frosting over the brownies.

3. Finish with some almond flakes. Slice into squares and serve at room temperature.

Baker’s Tip:

While coconut oil is an excellent choice for baking healthier, you may choose to use equal amount of ghee if you like.
Squeeze out the water from zucchini as much as possible.
You can substitute 1/4cup of almond flour with spelt flour or coconut flour if you like.
These brownies are great even without frosting. If you do not have all the ingredients for frosting on hand, melt 150 gm of good quality chocolate, let it cool and stir in two tablespoons of sour cream into it to make a great tasting frosting.