Recipe Servings: 16 portions
Recipe Preparation Time: 15 minutes
Recipe Cook Time: 35 minutes
1 1/2 cups whole-wheat pastry flour
1/2 cup semolina flour
1/2 cup maple syrup granules
1/2 cup cocoa powder
Generous pinch sea salt
Generous pinch ground cinnamon
1 tsp baking soda
2 cups finely grated zucchini
1/2 cup Lucini Premium Select Extra Virgin Olive Oil
2/3 cup brown rice syrup
2 tsp pure vanilla extract
1 3.5oz non-dairy dark chocolate bar, coarsely chopped
1/2 cup chopped walnuts (or other nuts)
Preheat oven to 350°F and lightly oil a 10-inch-square pan.
Mix dry ingredients together, whisking to combine. In a small bowl, mix together zucchini, oil, syrup, and vanilla. Combine the wet and dry ingredients to form a thick batter. Fold in chocolate chips and walnuts.
Spoon batter into prepared pan and bake for 35 minutes or until the center of the brownies bounce back to the touch. Remove from oven and allow to cool in the pan for 10 minutes before cutting into squares.
- Courtesy of Chef Christina Pirello
The richness of the extra virgin olive oil creates the perfect brownie.