Makes 10 | Prep time 15 mins | Total time 45 mins
Recently, I have been searching long and hard for a recipe that uses courgettes. We currently have a bountiful supply of courgettes from the garden, so I seized on the opportunity to use them in a brownie recipe!
A zucchini brownies video popped up on my YouTube recommendations the other day and after seeing the myriad of courgettes in our larder, I knew I had to try it out. After altering some measurements and ingredients, I created the following recipe:
Ingredients
125g oat flour or plain flower
35g cocoa powder
1 tsp baking powder
1 tsp ground cinnamon
¼ tsp salt
120g butter
60ml maple syrup
1 egg
1 tsp vanilla extract
1 medium sized courgette
Recipe
Preheat the oven to 180°C / gas mark 4.
If using normal porridge oats, make sure to blend them into a powder/ flour.
Combine all the dry ingredients in the main bowl.
In a separate bowl, mix the soft butter with the maple syrup, egg and vanilla extract.
Blend together the wet and dry ingredients in the main bowl until well combined.
Next, you will need to grate the courgette. I recommend using the side of the grater with the smallest holes, so there are no big chunks of courgette in your brownies and they are almost unnoticeable.
Pat the courgettes down with paper towels to remove some of the excess moisture. However, having said that, if you want a nice moist brownie feel free to keep some moisture in the courgette.
Once you have squeezed out the desired amount of liquid from the courgette, add it to the mixture and fold it in.
Scrape all the mixture into a baking tray of your choice. I ended up using a bread tin.
Bake in the oven for 30 minutes or until a skewer comes out clean from the mixture.
Divide up the brownie into bite size chunks and voila.
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