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–+ servings
5 from 5 votes

Zucchini Brownies with Mango and Coconut Ice Cream

Prep Time1 hour
Cook Time25 minutes
Rest Time8 hours
Total Time9 hours 25 minutes
Servings: 5 people

Ingredients

Zucchini Brownies:

  • 300 g Zucchini
  • 300 g Apple pulp
  • 100 g Flour
  • 200 g Ground almonds
  • 80 g Baking cocoa
  • 50 g Sugar-Free chocolate
  • 4 Pc. Eggs
  • 1 tsp Baking powder
  • Vanilla flavedrops
  • Sugar or sweetener
  • 1 pinch Salt

Mango coconut ice cream:

  • 250 g Ripe mango
  • 150 g Coconut cream
  • 1 Pc. Lime
  • 1 Pc. Fresh passion fruit
  • Sweetener

Instructions

Zucchini Brownies:

  • Puree the zucchini. Mix the dry ingredients, then add the liquid ingredients and stir in well. Bake for about 25 minutes at 170 degrees top and bottom heat.

Mango coconut ice cream:

  • Squeeze the lime. Puree the mango with the lime juice and the remaining ingredients (except for the passion fruit).
  • Mix in the passion fruit and freeze in ice cream molds.

Nutrition

Serving: 100g | Calories: 270kcal | Carbohydrates: 13.9g | Protein: 8.3g | Fat: 20.3g