February 13, 2013
Yep – brownie with vegetables.
But really this brownie is SO good!
I’m very picky when it comes to chocolate cake slash brownie. If they are not good, I’m not eating it!
And by good I mean very chocolate-y, super spongy and not too sweet. Yeah, it has to one of those which almost stick to the palate.
Ok, maybe not quite, but almost ;-)
The zucchini gives this cake it’s spongy-ness.
And as a great “side-effect”: It’s way healthier than usually brownies.
And low-fat as well
But don’t tell anybody. They won’t guess at all.
- 1/4 cup sugar
- 1/4 cup honey (sub with syrup for a vegan version)
- 1/4 cup canola oil
- 1/4 cup cocoa powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 3/4 cup flour
- 1 cup packed shredded zucchini
Preheat oven to 170°C / 350°F.
Mix all ingredients except for the zucchini very well in a bowl. It’s quite dry and makes small lumps – that’s totally the meaning :-)
Once well mixed, add the zucchini and mix, mix, mix until well incorporated.
Grease a pan with oil. I use quite a big pan, so the brownies get fairly thin. But you can also use a smaller one. Smear out the batter and put in the oven.
Bake in the oven for approx. 20 minutes (if using a big pan) or until a toothpick comes out clean.
Let the cake cool a bit, serve and enjoy a healthier chocolate-y cake. – YUM!