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Italian zucchini brownie

Cook Time:

30 minutes



About the recipe


Dry ingredients:

- 1 cup ground oats

- 1/2 cup cornstarch

- 1/2 cup cocoa powder

- 1 tsp baking powder

Wet ingredients:

- 1/2 cup chickpea cooking water ( #aquafaba )

- 1/3 cup freshly boiled water

- 1/2 ground banana

- 1/3 cup coconut oil or whatever you have

- Vanilla essence to taste

- 1/2 medium Italian zucchini, grated

- 1 tbsp apple cider vinegar

Optional: 1/2 cup cocoa chips or chopped chocolate + a handful to add at the end


Mix dry and wet ingredients separately, except for the Italian squash, baking powder and apple cider vinegar.

Once we have the mixture ready, we first add the pumpkin and then the vinegar with the baking powder.

Pour into a medium square mold and bake for 20 minutes at 180 degrees.

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