Zucchine and chocolade brownie gluten free and butter free
Brownie is a chocolate cake typical of American cuisine, named after its dark color which in English is “brown”.
It is a biscuit cake, cut into small squares, served with hot milk or ice cream.
Excellent for breakfast or as a snack, accompanied by tea or coffee.
In the original recipe it is expected, sugar and butter but my version is much healthier, I add dates to the dough which replace sugar and zucchini which make it soft and tasty!
Now I leave you the recipe for my zucchini and chocolate brownie without butter and gluten!
200 g of Pitted Dates
60 g of Rice Flour G.F. (Le FariM
60 of Almond Flour
75 g of Bitter Cocoa
100 g of Grated Courgette
2 Fresh Eggs
1 pinch of Himalaya salt
1 cc of Cream of Tartar
3 tbsp of Coconut Oil
150 g of dark chocolate 85%
50 ml of sugar-free almond milk
In a blender add the pitted dates, previously soaked the night before, coconut oil and eggs, blend all the ingredients. Then add the flour, cocoa, salt and yeast. Pour the mixture into a bowl and add the grated zucchini and mix the mixture evenly.
In a rectangular baking pan lined with baking paper, pour the mixture and spread it with a spatula.
Bake (preheated oven) at 180 degrees for about 30 minutes.
After the cooking time, let it cool completely, keep it in the fridge.
Procedure for the Ganache:
In a saucepan, heat the milk and bring it almost to a boil, add the chocolate pieces, continuing to mix until it melts completely.
When the chocolate has melted completely, turn off the flame, transfer the mixture into an airtight glass container.
After it has cooled, you can keep it in the fridge.
It will certainly solidify but just heat it in a water bath and it will become liquid again.
Tip: pour it over the still warm brownie!