Zucchini Cashew Brownies

Zucchini brownies with cashews, dark chocolate and natural cocoa – sweet heaven!

This recipe contains zucchini, cashews, butter, chocolate (dark), eggs, sugar, sugar (vanilla), flour (all-purpose), cocoa powder, baking powder, chocolate chips, sugar (powdered, confectioners)

16 Servings

Prep time: 15 min

Cook time: 30 min

Ingredients:

• 150 g. g/ 5.3 oz zucchini
• 100 g. g/ 3.5 oz cashews
• 75 g. g/ 2.6 oz butter
• 50 g. g/ 1.7 oz dark chocolate with 70% cocoa content
• 2 eggs
• 150 g. g/ 5.3 oz sugar
• 1 tbsp. vanilla sugar or 1 teaspoon vanilla essence
• 50 g. g/ 1.7 oz all-purpose flour
• 5 tsp. heaped teaspoons natural cocoa powder, unsweetened
• 1 tsp. heaped teaspoon baking powder
• chocolate chips, optional
• icing sugar, optional

Instructions:

• 1. Preheat the oven to 170 degrees Celsius/ 340 degrees Fahrenheit. Line a brownie pan (mine is 22 x 24 cm/ 8.6 x 9.5 inches) with baking paper.
• 2. Grate the zucchini and roughly chop the cashews.
• 3. Place the butter and the roughly chopped chocolate into a small pan and heat gently until melted. Do not let boil. Leave to cool for a few minutes while preparing the rest.
• 4. Place the eggs, sugar and vanilla sugar into a bowl and whisk up with a hand-held mixer until frothy.
• 5. Mix the flour, cocoa and baking powder together and give over the egg mixture. Incorporate and add the butter-chocolate mixture. Add the zucchini and the cashews and incorporate everything. You can add some chocolate chips here if you like.
• 6. Pour this mixture into the prepared pan and bake for 30 to 35 minutes, depending on your oven and also the size of the pan. Insert a toothpick in the middle of the cake. It should come out still a little moist. Leave to cool and dust with icing sugar if desired.
• 7. It keeps well in an airtight container for several days.