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Mochaccini Brownies by MIchelle L.
PREPARATION: 10 minutes, COOKING: 40 minutes... Read more.
Preheat conventional oven to 170°C.
Press a kitchen paper towel over the top of the grated zucchini to remove excess moisture, then add to a mixing bowl.
Add all other ingredients to bowl, one at a time and combine.
Grease a 20cm square baking pan with coconut oil and add contents of mixing bowl.
Bake for 35-40 minutess or until a skewer comes out clean.
Allow pan to cool on bench until just warm, then divide and serve with a little extra drinking chocolate powder sprinkled over the top.
*Maple syrup can be substituted with unsweetened apple purée or for a completely sugar-free option, try substituting with an extra tablespoon of coconut oil and 1 tablespoon Natvia.
Almond butter works really well in place of peanut butter.
The Vitarium Sugar Free Drinking Mocha can be substituted with the Vitarium Sugar Free Drinking Chocolate instead if you prefer. Don't have either on hand? Try blending unsweetened cocoa, Natvia and instant coffee powder to taste to produce a total quantity of 200g powder.
You can bulk these up by adding shredded coconut, nuts etc. If adding more dry ingredients, don't pat down the zucchini with paper towel as you'll need the extra moisture. Alternatively, you could add berries as these pair well with the coffee/chocolate flavour.
As these cool, the coconut oil may solidify giving the brownies a slightly firmer texture and making them easier to transport.
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