These healthier brownies are perfect for the work lunchbox or afternoon healthy snack. Remember to leave out the walnuts if you are packing it for school.
20cm x 30cm lamington pan
- 1 1/4 cups brown sugar
- 1/2 cup olive oil
- 2 eggs
- 1 teaspoon vanilla bean paste
- 2 cups finely grated zucchini (see note)
- 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
Step 1. Preheat oven to 180C or 160C fan-force. Grease and line base and 2 long sides of a 20cm x 30cm lamington pan.
Step 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.
*Brownie will keep wrapped in plastic for 1 week or you can freeze it for up to 1 month. You will need about 350g zucchini.
Fat Total – 9.30g
Dietary Fibre – 2.30g
Fat saturated – 1.70g
Carbohydrate Total – 22.70g
Sodium – 48.mg
Recipe by Lucy Nunes