Zucchini Brownies

Zucchini Brownies

Blood Sugar: LowServings: 35Preparation Time: 20minMeal Category: Snack
Micronutrients:Vitamin CFolate

Macronutrients per 100g

Energy
256kcal
Sugar
4g
Fat
20g
Fiber
6g
Sat fat
2g
Protein
6g
Carbs
20g
Sodium
343mg

Ingredients

- 5 Dates
- 100ml / 3 fl oz Almond milk
- 250g / 8.8 oz Zucchini
- 130g / 4.6 oz (Type 630) Spelt flour
- 130g / 4.6 oz ground Hazelnuts
- 50g / 1.8 oz Cocoa powder
- 2 tsp Baking powder
- 70ml / 2 fl oz Sunflower oil
- 70g / 2.5 oz Apple puree
- 2 tsp Rice syrup

Preparation

1. Chop dates and soak in plant drink for 15 minutes, then puree.
2. Preheat oven to 175°C and line baking dish with parchment paper.
3. Wash, clean, and grate zucchini. Mix flour, hazelnuts, cocoa, and baking powder in a bowl. Mix oil, applesauce, and date-plant drink mixture separately. Combine with flour mixture and stir until smooth.
4. Pour batter into baking dish and bake for approx. 35 minutes.
5. Remove from oven, let cool, and cut into approximately 15 pieces measuring 5 x 6 cm each.

Micronutrients % of RDI

Iron
6% of RDI
Magnesium
15% of RDI
Vitamin C
5% of RDI
Omega 3
0% of RDI
Vitamin A
0% of RDI
Calcium
1% of RDI
Folate
4% of RDI

Good to know

Hot to involve your child: Measuring: Have them measure out the ingredients. Grating: They can grate the zucchini with guidance. Layering: Let them help to spread the batter in the baking dish. Decorating: They can sprinkle toppings or garnish after the brownies are baked and cooled.

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