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Serves: 12 Prep: 10 minutes Cook: 25 minutes

Ingredients:

1 cup almond meal
125g Zucchini, grated
⅓ cup raw cacao powder
1 tsp baking powder
1 tsp ground cinnamon
2 scoops Noway Chocolate
⅓ cup gluten-free flour
¼ cup coconut sugar
1 tsp vanilla extract
2 eggs
¼ cup coconut oil, melted
¼ cup almond milk

Choc-hazelnut sauce:

¼ cup Noya Hazelnut Butter
40g dark chocolate, melted

Method:

1. Heat oven to 180C, line a square baking tin with baking paper.
2. Grate zucchini and squeeze out excess water, set aside.
3. Place all dry ingredients (except zucchini) into a large mixing bowl and stir well with a fork. Add zucchini and stir together.
4. In a seperate bowl whisk together eggs, milk, coconut oil, vanilla and maple syrup.
5. Pour wet mixture into dry ingredients and combine well.
6. Pour into the baking tin and spread evenly.
7. Bake for 20-25 minutes or until cooked through.
8. Allow cooling in the tin for 5 minutes before transferring to a wire rack.
9. In a small bowl combine hazelnut butter and melted dark chocolate together, until smooth.
10. Once brownies are cool, pour choc-hazelnut sauce over brownies and slice into 12 squares. Sprinkle with extra nuts, coconut, or berries if preferred.

Macros:

Per Serving: 

Calories: 210
Carbs: 9g
Fat: 15g
Protein: 7g

Another "Berry" good recipe to enjoy

https://au.atpscience.com/blogs/recipes/berry-panna-cotta-slice