John Myers
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Zucchini Brownie
The perfect zucchini brownie recipe with a picture and simple step-by-step instructions.
dough
- 300 g Zucchini fresh
- 200 g Sugar
- 150 g Butter
- 3 Pc. Eggs
- 50 g Ground hazelnuts
- 1 tsp Baking powder
- 50 g Unsweetened cocoa
- 150 g Flour
Covering
- 200 g Whole milk couverture
- Colorful sprinkles
- Wash the zucchini and grate finely with the peel. Mix with the sugar, eggs and butter with a mixer. Stir in cocoa, flour, baking powder and nuts.
- Preheat the oven to 200 ° top / bottom heat. Grease a small, deep baking sheet or a large square casserole dish and line it with baking paper. Grease the baking paper again and spread the dough on it.
- Put the tray in the middle of the oven for about 30 minutes and then let it cool down.
- Melt the couverture, spread it on the cake, sprinkle with crumble and let cool until the couverture is hard. I cut the brownies into small pieces and placed them in muffin cups. But you can also serve it as a classic sheet cake.
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