Zucchini cocoa brownie

Ingredients

For 1 serving

• Zucchini50 g
• All-purpose flour15 g
• Unsweetened cocoa powder8 g
• Eggs25 g
• Brown sugar10 g
• Sunflower oil4 g
• Dark chocolate 70%5 g

Contains: gluten, eggs,

In season: May – September

Method

1. Preheat a conventional oven to 180 °C and line a small tin or square mould with baking paper (the quantities are for one square).
2. Wash and trim the courgettes, grate them on the fine side of the grater and squeeze them firmly in a tea towel to get rid of the water; roughly chop the dark chocolate.
3. In a bowl whisk the eggs with the brown sugar and sunflower oil until smooth.
4. Add the courgettes, then the plain flour and cocoa powder sifted together, and fold with a spatula until no flour is visible; stir in the chocolate.
5. Pour into the mould, level and bake for 20 minutes, until the top is dry and a skewer in the centre comes out with a few moist crumbs.
6. Let it cool completely before cutting.