Fudgy Chocolate-Zucchini-Brownies

Vegane low-carb, Schoko-Zucchini-Brownies

5 from 1 vote

This recipe for gluten-free and vegan Chocolate-Zucchini-Brownies isn't just really easy but yet so fudgy and delicious! You should definitely give it a try!

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Prep Time 10

Cook Time 40

Total Time 50

Servings: 15 pieces

Course: Dessert

Cuisine: International

Calories: 160.4

Ingredients Equipment Method Nutrition

Ingredients

Dough

2 zucchini ca. 300 g
1 ripe banana
175 g gluten-free flour
60 g cocoa hundert pro from Dein Kakao
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp vanilla flavour or 1/2 tsp tonka bean
150 g date sugar or xylitol or other sugar substitute
50 g vegan butter melted
80 ml oat vanilla milk

Topping

75 g dark chocolate

Equipment

1 vegetable grater
1 Small pot
3 bowls
1 oven dish ca. 24 x 30 cm

Method

Prepare dough

Preheat the oven to 180° top/bottom heat.
First grate the courgettes in a bowl and mash the banana with a fork in another bowl.
Now mix the gluten-free flour, cocoa, baking powder, vanilla flavour (or tonka bean), salt, and date sugar (xylitol) in a new bowl. Add the melted vegan butter and the oat vanilla milk and mix well.
Then mix in the grated courgettes and the mashed banana and mix everything together. Now fill the mixture into your oven dish.

Topping and baking

Finally, chop the dark chocolate into coarse pieces and spread them over your dough.
Bake your chocolate courgette cake for approx. 35-40 minutes at 180°. When testing with chopsticks, some dough may still stick to the cake so that it remains particularly moist. Leave to cool for approx. 15 minutes and as always: Enjoy to the fully fullest!

Nutrition

Serving: 1pieceCalories: 160.4kcalCarbohydrates: 17.1gProtein: 4gFat: 7g

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