Author Notes
Zucchini brownies with cashews, dark chocolate and natural cocoa —adinab
Ingredients
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5.3 ounces
zucchini
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3.5 ounces
cashews
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2.6 ounces
butter
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1.7 ounces
dark chocolate, 70% cocoa
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2
eggs
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5.3 ounces
sugar
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1 tablespoon
vanilla sugar
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1.7 ounces
all-purpose flour
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5 teaspoons
natural cocoa powder, heaped
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1 teaspoon
baking powder, heaped
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chocolate chips, optional
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icing sugar, optional
Directions
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Preheat the oven to 170 degrees Celsius/ 340 degrees Fahrenheit. Line a brownie pan (mine is 22 x 24 cm/ 8.6 x 9.5 inches) with baking paper.
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Grate the zucchini and roughly chop the cashews.
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Place the butter and the roughly chopped chocolate into a small pan and heat gently until melted. Do not let boil. Leave to cool for a few minutes while preparing the rest.
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Place the eggs, sugar and vanilla sugar into a bowl and whisk up with a hand-held mixer until frothy.
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Mix the flour, cocoa and baking powder together and give over the egg mixture. Incorporate and add the butter-chocolate mixture. Add the zucchini and the cashews and incorporate everything. You can add some chocolate chips here if you like.
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Pour this mixture into the prepared pan and bake for 30 to 35 minutes, depending on your oven and also the size of the pan. Insert a toothpick in the middle of the cake. It should come out still a little moist. Leave to cool and dust with icing sugar if desired.
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They keep well in an airtight container for several days.
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