Zucchini and cacao brownie

Cooking Child Zucchini and cacao brownie

These healthier brownies are perfect for the work lunchbox. Remember to leave out the walnuts if you are packing it for school.

Lables: Fish free Lactose free Shellfish free Soy free
  1. Preheat oven to 180C or 160C fan-force. Grease and line base and 2 long sides of a 20cm x 30cm lamington pan.
  2. Whisk sugar, oil, eggs and vanilla bean paste in a large bowl until combined. Stir through zucchini (no need to squeeze moisture from zucchini) until combined. Sift flour, cacao and salt over zucchini mixture. Stir until combined. Fold walnuts and chocolate through. Spoon into prepared pan. Level surface with a spatula. Bake for 20 minutes or until a skewer inserted in centre comes out clean. Cool in pan over a wire rack. Cut into 20 pieces. Sprinkle with extra cacao.

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1 1/4 cups brown sugar
1/2 cup olive oil
2 eggs
1 tsp vanilla bean paste
2 cups finely grated zucchini
2 cups self-raising flour
1/2 cup raw cacao powder, plus extra to sprinkle
Pinch salt
2/3 cup chopped walnuts
100g no-added sugar chocolate chopped

Adv

Autors
Preparation time
15
Cooking time
20
Difficulty
Medium
Serves
20 people
Method
Baking
Category
Child
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