• coconut oil, butter or ghee, for greasing.
• 1 large or 1 1/2 small zucchini.
• 1 cup almond (or any nut) butter.
• 1 egg
• 1/4 cup raw cacao powder
• 1/2 teaspoon vanilla powder
• 1/4 cup rice malt syrup
• 1 tsp ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tsp gluten free baking powder
• 100 g dark (85% cacao) chocolate, roughly chopped (optional)

Directions:

1. Preheat the oven to 180ºC and grease a 23 cm square brownie tin using the coconut oil, butter or ghee.
2. Grate the zucchini into a large bowl then add the rest of the ingredients and mix thoroughly.
3. Pour mixture into the prepared brownie tin and bake for 35 minutes or until a skewer comes out clean.
4. Cool in the tin, then cut into squares.

Notes

• Also try adding goji berries or cacao nibs or frozen raspberries.
• This can also be made into a cake (as above) or brownie muffins.

Thank you Callie Brown for the inspiration for this nourishing, delicious recipe