In The Marley Kitchen: Dark Chocolate Zucchini Macadamia Nut Brownies

March 15, 2017


Today we celebrate the earth strong of our friend and team member Jakhyra. I know she loves chocolate so I whipped up a healthy yet indulgent batch of my dark chocolate zucchini Macadamia nut brownies. Providing only a little guilt with a lot of pleasure! 



-2 cups zucchini, grated
-½ cup melted Ziggy Marley Coco'Mon coconut oil
-½ cup honey or agave syrup
-2 eggs
-1 teaspoon vanilla extract
-1 cup whole wheat pastry flour
-¾ cup whole spelt flour (or an additional ¾ cup whole wheat pastry flour)
-½ cup unsweetened cocoa powder
-½ teaspoon salt
-1½ teaspoon baking powder
-½ teaspoon cinnamon
-1½ cups (12 ounces) semi-sweet or dark chocolate chips
-2/3 cups macadamia nuts, chopped


-Preheat oven to 350 degrees and grease an 8 inch square baking pan. Grate zucchini. Put into a mesh colander and squeeze it with a towel
to get rid of excess moisture. Fluff it back up with a fork.


-In a large bowl, beat together the wet ingredients (oil, eggs, honey or agave and vanilla). Stir in the zucchini.


-In a separate, smaller bowl, stir together the dry ingredients (whole wheat pastry and spelt flour, cocoa, salt, baking powder and cinnamon).


-Pour the dry mixture into the wet/zucchini mixture. Stir just until combined, and then stir in the chocolate chips and Macadamia nuts. Pour the batter into a prepared pan.


-Bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.


Fulljoy your brownies while listening to "Hey Baby" by Stephen Marley ft. Mos Def...



Share on Facebook
Share on Twitter
Please reload

© 2016

  • Black Facebook Icon
  • Black Twitter Icon
  • Black Pinterest Icon
  • Black Instagram Icon