Chocolate Zucchini Brownies (Recipe Idea)

Today I woke up excited to try out my new Veggetti vegetable spiralizer (more on that later), but our fridge only contained already-shredded zucchini. 

I've previously seen recipes on chocolate zucchini brownies online, but since I hate actually following recipes, I tried my hand on experimenting with my own.

• 50g shredded zucchini

• 3 tbsp cocoa powder

• 2 tbsp Bob's Red Mill low carb baking mix 

• 1 tbsp soy flour

• 1/2 tbsp Sunny Select Buttermilk Pancake mix

• 1/3 cup egg whites

• 2 packets coconut sugar

• splash of coconut oil

• pinch of salt, baking soda, and baking powder

• optional: half a banana

Method was pretty basic: mixed all the dry ingredients (minus coco sugar) and all the wet ingredients (plus coco sugar) separately.

I made sure to draw out all the water in the zucchini because the vegetable contains a lot of moisture, which can make the brownie too watery and hard to bake.

I added half a banana for to emulate the consistency it gives banana bread, and to add more sweetness.

Baked at 180-200 degrees C for 30mins and it came out incredibly moist, decadent, and not at all "earth/soil/health" tasting.

Served warm with a siding of Bulla Greek Yogurt Ice Cream (Fig & Raspberry -- great contrast in flavour profiles) and it made for a filling snack that helped with my sweet tooth cravings fix!