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...

 

 

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