Coconut, Chocolate and Zucchini Brownies

  • 300g zucchini grated, with skin on
  • 170g coconut flavoured Greek yoghurt (I used Chobani brand; use plain Greek yoghurt if unable to find coconut flavoured)
  • 1/3 cup olive oil
  • 2/3 cup milk
  • 3/4 cup almond meal
  • 3/4 cup desiccated coconut
  • 1 1/4 cup plain wholemeal flour
  • 1/2 cup sugar (brown, raw or caster sugar all work well)
  • 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • 100g/ 1/2 cup dark chocolate chips
 
 

1. Preheat oven to 180C. Place the zucchini between paper towel to squeeze out excess moisture- you may need to repeat this step several times depending on the zucchini

 
 

2. In a bowl, combine the zucchini, yoghurt, oil and milk

 
 

3. Add the almond meal, coconut, flour, sugar, cocoa powder and baking powder; stir to combine

 
 

4. Fold through the chocolate chips

 
 

5. Line a baking tray approximately 18x28cm with baking paper and pour in the mixture

 
 

6. Bake for 25-30 minutes or until a skewer comes out clean. Cool on a cooling rack and enjoy warm or cold

What's the story?

NUTRITIONAL INFORMATION (PER SERVE, SERVES 15)

  • Energy: 995kJ
  • Protein: 5.3g
  • Fat: 13.5g (Saturated fat 5.0g)
  • Carbohydrates: 21.7g (Sugars 12.4g)
  • Sodium: 32mg

A WORD FROM THE DIETITIAN

Carotenoids, such as lutein and zeaxanthin are found in the human macula and retina and can function as antioxidants to protect eye tissues against free radicals. Zucchinis, green leafy vegetables, grapes, squash and kiwi fruit are high in these carotenoids , meaning carrots aren;t the only vegetables great for our eyes.
— http://bjo.bmj.com/content/82/8/907.full