Gluten Free Zucchini Brownies
- Preparation: 90min
- Cooking Time: 35-40min
- Serves: 32 (4cm squares)
INGREDIENTS
Dry Ingredients
– 150g Gluten Free All Purpose Flour
– 140g Almond Meal
– 60g Raw Cacao Powder *
– 5g Espresso Granules (1 teaspoon)
– 10g Baking Powder (2 teaspoons)
– 5g Bi-Carbonate of Soda (1 teaspoon)
– Pinch of Sea Salt
– 380g grated Zucchini (3 cups – water squeezed out)
Wet Ingredients
4 x 70g Eggs
– 160g Raw Sugar
– 85g Dark Brown Sugar
– 120ml Leccino EVOO (1 cup)
– 1 teaspoon Vanilla
– 120g Greek Yogurt (1/2 cup)
– 115g Dark Chocolate Chips (optional)
Optional: Dark Chocolate Granache
– 170g Dark Chocolate (70%)
– 180ml Double Cream
– Pinch of Sea Salt
METHOD
Step 1
Preheat oven to 150°C. Line 2 x 21cm square pans with Baking Paper.
Step 2
Place in a food processor Flour, Almond Meal, Baking Powder, Bi-Carb and Salt. Pulse to mix the dry ingredients.
Step 3
Grate Zucchini and squeeze out the water between two sieves or use a muslin cloth. Set aside.
Step 4
In a mixer, beat the Eggs and Sugars until light and creamy. Slowly add in EVOO. Add in Yogurt. Mix in the Zucchini. Fold in the dry ingredients. Add in the Chocolate Chips.
Step 5
Spoon mixture into 2 square pans. Bake for 35-40 minutes or when tested with a skewer, it comes out clean. Cool on a wire rack. Serve.
Step
Optional: Top Brownies with Chocolate Grenache frosting
Step 1. Break Dark Chocolate into a heat resistant mixing bowl.
Step 2. Bring Cream to simmer boil in a sauce pan.
Step 3. Pour Cream over Chocolate. Stir the mixture until the Chocolate has melted and the mixture is smooth. Cool.
Step 4. Spread the Ganache onto the Brownie in an even layer. Sprinkle Sea Salt
