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!
INGREDIENTS -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
INSTRUCTIONS -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...