Fabulous brownies with zucchini

Ingredients for 1 servings:

• 150 g zucchini
• 100 g nuts of your choice (e.g. cashews, almonds, walnuts, pecans)
• 50 g chocolate (preferably dark chocolate with a high cocoa content of 70% or more)
• 75 g butter
• 50 g flour
• 3 tsp, heaped cocoa, real, dark baking cocoa
• 1 tsp, heaped baking powder
• 180 g sugar
• 2 eggs
• 1 packet of vanilla sugar
• e.g. chocolate, chopped or chocolate shavings
• 2 tbsp powdered sugar
• Fat and flour for the mold (alternatively baking paper)

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Very moist, extra chocolatey sheet cake – tastes good not only with zucchini – a glut in the garden

This recipe makes enough for 15 smaller pieces, or a smaller rectangular or springform pan. Double the amount is exactly enough for a regular baking sheet. You won’t be able to taste or see the zucchini afterwards, but it makes the brownies super moist. Grease and flour the pan, or line it with baking paper. Wash the zucchini and coarsely grate it. Roughly chop the nuts. Melt the butter with the chocolate, then let it cool briefly. Beat the eggs with the sugar and vanilla sugar on high for several minutes until frothy. Mix the flour with the cocoa and baking powder, add to the egg mixture and mix in, then mix in the butter and chocolate mixture. Now fold in the zucchini and nuts. If you like it extra chocolatey, add chopped chocolate or chocolate shavings to the batter, but it will still be very chocolatey as it is. Pour the batter into the pan, smooth it out, and bake in a preheated oven at 150°C fan-assisted oven (175°C top/bottom heat) for 30-35 minutes. The cake should still be slightly moist when inserted with a skewer, as this is what makes the brownies moist. Let the cake cool and dust with powdered sugar. The calorie information refers to 1 of 15 pieces.