Zucchini Brownies (Butter-Free and Low-Sugar)
A delightful chocolate zucchini brownie, low in sugar and free of butter, making it a healthier snack option.
SERVING:9
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INGREDIENTS
For a 20 cm (7.8 in) square cake pan
- 200 g dark chocolate
- 200 g grated zucchini do not drain the water
- 3 eggs
- 50 g granulated sugar
- 50 g all-purpose flour
- 50 g walnuts, roughly chopped
- 100 g dark chocolate chips
- 2 teaspoons instant coffee optional, to enhance the chocolate flavor
- 1 pinch of salt
PREPARATION
- Preheat the oven to 180°C (356°F).
- Grate the zucchinis without squeezing out the water.
- Melt the dark chocolate in a saucepan over a bain-marie or in the microwave. Stir until smooth and well combined.
- Whisk the eggs and sugar until light and fluffy.
- Add the melted chocolate and mix well.
- Sift in the flour, instant coffee, and salt. Add the coarsely chopped pecans, grated zucchini, and chocolate chips. Mix until evenly combined.
- Line the pan with parchment paper. I used a square pan, but a round one will work just as well.
- Pour the batter into the pan and smooth the top. Sprinkle with some chocolate chips, but this is optional.
- Bake on the middle rack of the oven for about 25 minutes.
- Check for doneness by inserting a skewer into the brownie; it should come out clean.
- Turn out onto a wire rack and let cool before cutting.
- Enjoy warm or cold, according to your preference.