Helpful Tips
Storage
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. For longer storage, freeze individual squares (well wrapped) for up to 2 months.
Substitutions
Semi-sweet or milk chocolate chips work if you prefer a milder flavour.
Serving Suggestions
- Dust lightly with cocoa powder or icing sugar before serving.
- Serve warm with a scoop of vanilla ice cream.
- Pair with fresh berries for a lighter finish.
Ingredients
- 115 g salted butter, melted
- 280 g mini dark chocolate chips (70% cacao if possible)
- 120 g icing sugar
- 1 teaspoon natural vanilla extract
- 4 large eggs, at room temperature
- 1 cup tightly packed zucchini, grated using box grater and squeezed to remove excess moisture
- 65 g plain flour
- 40 g cocoa powder
- ¾ tsp baking powder
Nutritional Information
( per serving, based on 4 servings )
| Nutrient | Amount |
|---|---|
| Calories | 190 kcal |
| Protein | 3 g |
| Carbohydrates | 20 g |
| Fat | 2 g |
| Fibre | 11 g |
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- Preheat oven to 175°C (160°C fan forced). Line a 23 cm (9-inch) square tin with baking paper.
- In a microwave-safe bowl, melt the butter. Stir in the chocolate chips until smooth (the chocolate chips will melt because of the hot butter!) Stir in vanilla extract.
- In a large bowl, whisk eggs for 1 minute until lightly frothy. Whisk in the chocolate mixture and icing sugar until smooth. Stir through grated zucchini.
- Sift in flour, cocoa powder and baking powder. Fold gently until just combined.
- Pour batter into prepared tin and smooth top. Bake for 35 minutes, until just set in the centre. Cool completely in the tin.
- Slice into squares and enjoy!
Watch How to Make It
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