These are SO delicious - and the kids won't even notice the hidden green veggies!
2 cups zucchini, grated (not tightly packed)
1 large egg
1/2 cup coconut oil, melted (measure when melted)
1/2 cup maple syrup or honey
1 tsp pure vanilla extract
1/2 cup cacao powder (you can use cocoa powder but note it is more processed than cacao)
1.5 tsp baking soda
1/2 tsp salt
3/4 cup wholemeal flour
1/4 cup sprouted pea protein powder (I haven't tried but you can probably use any protein powder? If you don't want any protein powder then skip this and just do 1 cup wholemeal flour instead)
Place grated zucchini in a colander while you are getting the other ingredients ready.
Preheat the oven to 190c and line 20cm x 20cm baking dish with unbleached baking paper.
In a large bowl add egg, oil, maple syrup and vanilla extract; whisk to combine.
Add cacao powder, baking soda and salt; whisk until well mixed.
Give zucchini a gentle squeeze but do not ring out completely, add to a bowl and stir.
Add flour and protein powder and mix gently until combined.
Transfer batter into prepared baking dish and level with spatula.
Bake for 25-28 minutes or until the centre is barely jiggly. If you over-bake the brownies will have more of a cake consistency (which still tasted good, but might not be what you're looking for). A toothpick inserted has to come out somewhat not clean. If the centre is too jiggly, bake a bit more – ovens vary.
Remove from the oven and let cool for about an hour in the tin. Lift by the baking paper flaps and transfer to a cooling rack to cool off completely.
Cut into 16 squares.
Amanda is a registered personal trainer and certified boxing instructor who specialises in fitness for women. Her goal is to inspire women of all ages to enjoy living an active, healthy life!
As a Mum of an active boy and baby girl and owner of Perth-based personal training company She’s a Knockout, Amanda is dedicated to empowering women to be fit, strong and confident in themselves.