Zucchini Cashew Brownies
By: Adina Beck
Published: Monday, August 10, 2015 - 10:25am

Ingredients




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

Preparation

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.

About

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