I’ve been trying to stay on top of the zucchini in my garden, but as I pointed out in my post about tips for a backyard garden, It’s been pretty difficult! So I’ve been on the lookout for recipes experimenting with zucchini. After some googling and experimenting I came up with the perfect dessert that puts to good use all that zucchini from the garden: Hazelnut Zucchini Brownies!
We’ve been roasting and sautéing the zucchini with dinner as much as we can, but that gets a little boring after awhile. So I’ve been wanting to make some sort of zucchini brownie but all the recipes I’ve been seeing online call for almond butter. Unfortunately I just used the last of my almond butter on some protein cookies that I made last week. So then I looked up recipes for almond flour and zucchini brownies and I found this one – I was all ready to go then I realized I was out of almond flour! So – I happened to have a bunch of hazelnut flour on hand from making buns from this book and I said hey lets try to sub out the almond flour for hazelnut flour. Bob’s blog said you can sub it out 1:1. So that’s what I did and man these brownies turned out super fudgy and moist! So this recipe is a tweak of the one I linked above and it turned out great. It’s super easy to throw together and it makes good use of that zucchini coming out of your ears from your garden. Enjoy!
Our zucchini is growing like crazy right now!
Shred and chop, chop, chop
Ingredients ready to go
Skillet before oven
Skillet after oven
Brownie plated
Ready to eat!
- 1½ cups shredded zucchini
- 1 cup hazelnut flour/meal
- 5 oz dark chocolate, 85% or higher cocoa content
- ¼ cup coconut oil
- 2 eggs
- ¼ cup honey
- 2 teaspoons vanilla extract
- ¼ cup unsweetened cocoa powder
- 1½ teaspoons baking soda
- ¼ teaspoon salt
Preheat oven to 350.
Melt the chocolate in a bowl in the microwave. My microwave has a setting for melting. If yours doesn’t, just do like 15 seconds over and over and keep checking on it until it melts. Once it’s melted add the coconut oil and honey to the bowl and throw it in the fridge while you put together the rest of the stuff.
Shred the zucchini then chop it even finer and put it in a bowl.
Then mix the rest of the ingredients all together in the bowl with the zucchini: the hazelnut flour, cocoa powder, eggs, vanilla extract, baking soda and salt. Then add the chocolate mixture after its cooled down a little bit.
Once you got it all mixed well in a bowl dust a skillet or glass dish with hazelnut flour then pour the mixture into the skillet or dish. I’m partial to my skillet and I pretty much do everything in it so that’s why I went with my cast iron. Bake for 25–30 min and let cool for at least 5 minutes before you cut into it.
Enjoy!
