Chocolate Zucchini Brownie
A healthy and wholesome brownie seems like a far-fetched dream. But only if you haven't tried this recipe. While the classic brownie batter is made with heavy butter, sugar, milk chocolate, and wheat flour, this one is completely free of these ingredients.
- Proteins: 8.3 g
- Fats: 3.7 g
- Carbohydrates: 13.5 g
- Total time:
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Complexity:
It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
- Number of servings: 1
Alternative low-calorie ingredients make brownies not only diet-friendly but also incredibly delicious. The star of this dish isn't the chocolate, but rather the common zucchini. It's what makes the brownie dough airy, fluffy, and moist—a crowd-pleaser.
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Zucchini300 G
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Egg C12 pcs
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Rice flour60 G
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Coconut flour20 G
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Coconut oil30 G
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Cocoa powder40 G
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Baking powder10 G
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Vanillin1 pinch
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Sweetenerto taste
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Dark chocolate30 G
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Coconut oil10 G
Peel and seed the zucchini. Grate the flesh using the finest grater. Gently squeeze the vegetable to remove moisture. Strain.
Place the grated zucchini in a blender and puree until smooth.
Beat the eggs in a clean bowl. Pour in the melted coconut oil and add the sweetener.
Beat the eggs until they form a fluffy, bubbly foam.
Combine all dry ingredients for the dough. Mix well and sift. You can substitute regular flour for rice and coconut flour in the same quantities.
Add zucchini puree to the dry mixture.
Add the beaten eggs and mix until smooth.
You should get a mass of this type.
Pour the chocolate dough into a baking pan.
Place in the oven for 25 minutes at 180 C. Check readiness with a wooden skewer or match.
For the glaze, combine sugar-free chocolate with coconut oil. Place in a double boiler until the chocolate and oil melt and the mixture becomes smooth.
Remove the brownies from the pan. Pierce the hot cake vigorously with a toothpick to ensure the glaze penetrates the batter.
Drizzle the hot brownie with ganache. Spread the chocolate layer evenly.
The zucchini brownie is ready. Enjoy!
Similar video recipe - Zucchini Brownie on Channel «Cooking with Tanya»
If there was one word to describe the state of bliss, it would be brownie. Chocolate sponge cake paired with chocolate icing delivers a double dose of endorphins.
This moist, soft, tender, and very rich dough will satisfy all sweet tooths. And even meat-eaters won't be left out. The cake's appearance is so appetizing that just one glance is enough to make your mouth water. It's unlikely to last more than five minutes on the table.
Want to make this dessert at home? Then check out the "Cooking with Tanya" channel. In this short video, the blogger shares all the secrets to creating the perfect brownie, one anyone can make.
What kind of chocolate should I use for brownies?
To make brownies, confectioners use special confectionery chocolate. It's heat-resistant, virtually non-degradable, and has a pleasant, glossy finish.
But regular milk or dark chocolate, chocolate chips, or even a chocolate bar are all perfectly suitable for making homemade brownies. Don't let the chocolate melt too quickly, as the icing will be runny. It's best to break the chocolate bar into large pieces and carefully let them melt on their own.
A good solution would be a combination of white, milk and dark chocolate – budget-friendly, tasty and reliable.
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