Zuchini Brownie

Elena Butuc

I have cooked many exemplary brownies, which you can all find on the website, but I could say that this courgette brownie might be the winner. The zuchini has a neutral taste and flavour, so one can't taste nor see in the cake, but it makes it more tender, moist and soft in texture. I managed to suprise my kids and my family and only after they approved, did they find out what it was made of!

Beside that the courgette brownie has a taste and aroma that can become addictive, the recipe is simple and fast, with basic ingredients. You won't even need a mixer. Now I'm thinking to use it as cake batter, but without cutting it in half because being very tender will make it harder to manipulate. Just spread my favourite cream on top (whipped cream and mascarpone, usually), scatter over some fruit and here it is - the most delicious and beautiful cake ever.

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Ingredients

Metric US

●

Zucchini

250 g

●

White flour

150 g

●

Cacao powder

40 g

●

Baking powder

2 tsp

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Salt

0.5 tsp

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Dark chocolate

50 g

optional

●

Egg

2 pieces

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Vegetable oil

60 ml

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Yoghurt

60 g

or plain sour cream

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Sugar

200 g

Step by step

Step 1

Pick a courgette of about 250g and grate it on the finest side.

If the courgettes are bigger, it's better to peel and remove the seeds before grating.

Step 2

Then grab some paper towels and pat dry, so that the extra water is completely absorbed.

Step 3

In a bowl, mix together flour, cocoa powder, baking powder, salt and black chocolate, chopped into small pieces. This is optional, but it will enhance the chocolate flavour, giving an extra chocolatey taste.

Step 4

In a separate bowl, beat the eggs with sugar, yogurt and oil, optionally, you can add some vanilla or rum extract.

Step 5

Pour the beaten eggs into the flour mixture and combine using a spoon or a whisk until smooth, without lumps.

Step 6

Tip into the shredded courgette, mix well.

Step 7

The batter should have a silky texture, a bit dense - resembling the sour cream or the yogurt.

Step 8

Tip the batter into a springform of about 28cm in diameter, lined with baking paper.

You can also use a simple loaf tin.

Step 9

Bake in the preheated oven at 170 degrees C for 40-45 minutes until it passes the toothpick test - insert a toothpick in the batter and when it comes out clean, the cake is ready.