Ahmed’s Zucchini Brownie

TRH Ahmed'S Zucchini brownie.jpg

Love yourself first! Your relationship with yourself sets the tone for every other relationship you have.  Take care of your body and soul.
This brownie made from zucchini, Sugar free, gluten-free and sooo delicious.

160 gr of dark chocolate (85% cocoa)
4 eggs
4 tbs of cocoa powder
1/4 cup of potato flour
4 tbs of xylitol of other sweetener
1 zucchini
1/5 ts of vanilla essence

For icing:
60 gr of dark chocolate (85% cocoa)
60 gr of coconut milk

Shred zucchini into very small pieces (I was lazy to do it manually so I used a juicer) and I mixed together shreds and the juice).
Melt chocolate in water bath.
Cool it down a little.
Take 2 bowls and divide egg whites and yolks.
To egg yolks add cocoa powder, potato flour, sweetener, shredded zucchini, vanilla essence and melted chocolate.
Stir well. Whisk the egg whites and add them slowly to the other ingredients.
Preheat the oven to 180C (356F) and cover the baking tray (I used 22 cm (8.6 inch)) diameter) with baking paper unless you have a silicone tray.
Fill baking tray with the cake dough and bake for 30 min.
Get out the cake from the oven and let it cool down.

In the mean time prepare the icing.
Melt the chocolate in the water bath.
When all is melted slowly pour coconut milk. Stir well.
Pour the icing on the cake. Cool down.
I divided my cake into 12 portions and served it with raspberries to heat up the atmospher.e

Prepared, tried and tested by: Ahmed Hesham Hamdy


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