Chocolate Zucchini Brownies

• Zucchini • Coconut flour • Coconut oil • Non-dairy milk • Coconut sugar • Cacao powder • Tahini • Flax egg or regular eggs

ingredients You'll need:

Pre-heat oven to 180C (356F), and lay a piece of parchment paper on a baking dish. Make sure the oven is sufficiently warm before placing the batter inside.

step 1

Start by shredding a big zucchini and wrapping it in a clean towel. Use your hands to squeeze out as much water as you can. Then measure out 1 cup.

step 2

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To a medium mixing bowl, combine all dry ingredients- coconut sugar, coconut flour, salt, baking powder, and cacao powder.

step 3

Add the coconut oil, zucchini, flax eggs, and tahini. Then mix until well combined. Pour the mixture into the baking dish. Bake for about 30-35 minutes.

step 4

This is optional, but you can prepare a matcha frosting by blending soaked cashews, matcha powder, sweetener of choice, coconut oil, and lemon juice to a food processor.

step 5

Slice the brownie into square pieces and top each with 1-2 tablespoon of matcha frosting. Save brownies and frosting in separate containers in the fridge for up to 4 days.

step 6

After letting the batter cool-off, cut into squares and top the brownies before serving and enjoy!


Be sure to squeeze as much liquid out of the zucchini as possible. This will ensure that the ratio between dry and wet ingredients is right!