Moist Chocolate Brownie

I use 85% dark chocolate in these brownies, which along with the butter, makes them lovely and fudgey. The zucchini gives them moisture and eating vegetables in a dessert is an added bonus. I find these sweet enough without sugar but will often include it if I am baking them for others. Moist Chocolate Brownie


1 cup organic blanched almond flour

1 small to medium in size organic zucchini, finely grated

1 organic egg from pastured hen

100g organic 75%+ chocolate

200g organic grass-fed butter

1 tsp organic bicarb soda

1/8-1/4 cup organic coconut sugar (this is optional, these brownies are not super sweet but if you really don’t like the sweet stuff just use 1/8 of a cup or none at all)


1) Preheat the oven to 180 °C (356F). Using a small pot over low heat and a double boiler, melt the butter, chocolate and sugar (if using it)

2) Put all dry ingredients into a mixing bowl and stir in the whisked egg. Add the chocolate mixture and zucchini and mix until well combined

3) Bake for around 30 minutes or until slightly soft in the centre

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