John Myers
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Zucchini Brownies with Mango and Coconut Ice Cream
The perfect zucchini brownies with mango and coconut ice cream recipe with a picture and simple step-by-step instructions.
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
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.
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