This no-oven recipe was a result of ending up with a tonne of zucchini and a craving for a rich, gooey, dark chocolate brownie. Grated zucchini brings a delightfully moist texture to brownies and the flavour is so subtle that you hardly notice there’s vegetables in your dessert!
1/3cupchoc chips dark - check that they are vegan - some contain milk
Instructions
Take a medium saucepan with a lid. Line the saucepan with aluminium foil so that the foil comes up over the sides. Dust the bottom with the 2 tsp flour.
Finely grate zucchini (including any juices) into a large mixing bowl. I use a parmesan grater.Mix in 2 tbsp of flaxseed meal and set aside for 5 minutes.
Add to the bowl the cacao, olive oil, coconut oil, maple syrup, cinnamon and hot water. Mix until well incorporated.
Combine the flour and baking soda, then fold into the chocolate mixture until well combined and a thick batter is formed. Fold through the choc chips.
Pour batter into your foil lined saucepan. Lay another piece of aluminium foil across the top of the saucepan and secure the lid tightly on top of that. Cook on low heat for 15 minutes.
Remove from the heat, but keep the lid ON! Let rest at room temp for 1 hour. It will continue to cook a little longer and then cool down and set.
Gently lift the foil to remove the brownie from the pan. Cut into 8 wedges and serve alone or with vanilla nice-cream.
Notes
Heat level will depend on the stove you are using. I find gas stoves cook hotter, so for this recipe low heat works perfectly. You want it to cook reasonably slowly so as not to burn the bottom, but hot enough that it actually bakes. Try not to remove the lid if you can help it as it lets the heat out. They keep well in the fridge for up to 3 days. Just wrap them back up in the foil and refrigerate.
brownie, chocolate, double chocolate, no oven baking, saucepan brownies, zucchini