Summary

Ingredients

• 150 g zucchini
• 100 g nuts your choice (e.. cashew nuts, almonds, walnuts, pecans)
• 50 g chocolate (preferably dark chocolate with a hih cocoa content from 70%)
• 75 g butter
• 50 grams flour
• 3 teaspoons, heaped cocoa, real, dark baking cocoa
• 1 teaspoon, heaped baking powder
• 180 g suar
• 2 egg (s)
• 1 packet vanilla sugar
• Chocolate, chopped or grated chocolate
• 2 tablespoon powdered sugar
• Fat and flour for the pan (alternatively baking paper)

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Instructions

1. The recipe is enough for 15 smaller pieces or a smaller rectangular shape or springform pan. Double the amount is exactly enough for a normal baking sheet. You can taste and see nothing of the zucchini afterwards, but it makes the brownies super juicy.
2. Grease and flour the form or line it with baking paper. Wash and roughly grate the zucchini. Roughly chop the nuts. Melt the butter with the chocolate and then let it cool down briefly.
3. Beat the eggs with sugar and vanilla sugar on the highest setting for several minutes until frothy. Mix the flour with cocoa and baking powder well, add to the egg mixture and mix in, then mix in the butter-chocolate mixture as well. Now fold in the zucchini and nuts. If you like it extra chocolaty, you can add chopped chocolate or chocolate flakes under the dough, but it gets very chocolaty too.
4. Pour the dough into the mold, smooth it out and bake in a preheated oven at 150 ° C (175 ° C top / bottom heat) for 30-35 minutes. The cake should still be slightly moist when you try your chopsticks, as this is what makes the brownies so juicy.
5. Let the cake cool and dust with powdered sugar.
6. The calorie count is based on 1 piece out of 15.