Zucchini Brownies
Blood Sugar: 8Servings: 35Preparation Time: 20minMeal Category: Snack
Micronutrients:MagnesiumCalciumFolate
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
2% of RDI
Magnesium
85% of RDI
Vitamin C
5% of RDI
Omega 3
2% of RDI
Vitamin A
22% of RDI
Calcium
57% of RDI
Folate
36% 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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