Grain Free Chocolate Zucchini Brownies
Ingredients
- 1 cup cacao powder
- 1 cup activated almond flour
- 1/2 tsp good-quality salt
- 2 tsp baking powder
- 1 cup coconut sugar
- 1/2 cup vegan butter or coconut oil
- 1/2 cup grated zucchini (packed)
- 1 1/4 cup almond milk
- 1 tbsp apple cider vinegar
- 1 tsp pure vanilla extract
- 100g vegan dark chocolate, chopped
- To make frosting
- 2 Tbsp cacao powder
- 1 Tbsp pure maple syrup
- 1 Tbsp nut butter
- 1 Tbsp coconut oil, melted
Preparation
Preheat oven to 180 degrees C. Line a 20cm square brownie tin, set aside
Add apple cider vinegar to milk and set aside (this makes buttermilk). 3. Mix all dry ingredients in a large mixing bowl
Add remaining ingredients to the buttermilk bowl, and combine. Pour into dry mix and combine. Add chocolate and fold through. Bake for 40-45 mins (if tested, the cake with still be slightly sticky- with lots of crumb on the skewer. This is ok ?). Allow to cool partially in tin, then cool for 30 mins in the fridge before removing and transferring to a cooling rack
To make frosting
Mix everything together, and spread on cold brownie
Top with sprinkles + peanuts (optional), slice and enjoy
