100ml coconut oil
1/4 cup honey plus 1/2 cup brown sugar
1 teaspoon vanilla extract
1/2 cup wholemeal spelt flour
1/4 cup almond meal
1/2 cup cup cocoa powder
1/2 teaspoon baking powder
Pinch of salt
1 1/2 cups finely grated zucchini (excess water squeezed out)
100g (1 cup) dark chocolate, roughly chopped
1 ripe avocado
1/3 cup cocoa powder
3-4 tablespoons honey or maple syrup, depending on sweetness preferred
3 tablespoons Greek yoghurt
1/2 teaspoon vanilla extract
Cocoa nibs, to finish
Pre-heat the oven to 180 degrees Celsius. Grease and line a 20cm square baking tin with baking paper, extending the opposite ends to create paper handles. In a large bowl, whisk together the eggs, oil, sugar and vanilla extract.Sift together the flour, almond meal, cocoa, baking powder and salt.
Add the dry ingredients to the egg mixture and beat until well incorporated.Fold through the zucchini and chocolate pieces. Transfer the batter to the prepared tin and smooth over with the back of a spoon.
Bake for 25-30 minutes. When testing with a skewer, the centre should still be fudgy and gooey.
Cool on a wire rack before carefully lifting from the tin.
To make the frosting, place all the ingredients, except the cocoa nibs, into a blender and blitz until completely smooth and silky. Spread the avocado frosting over the cooled brownie slab and scatter with cocoa nibs. Slice into squares and serve at room temperature and ENJOY!
Recipe and image courtesy of Foodies of SA Instagram