Zucchini and Dark Chocolate Brownie

Ingredients

• 150 g Baking dark chocolate (70% cocoa, good quality)
• 150 g Zucchini (Peeled, ends removed, finely grated)
• 150 g Flour (gluten‑free if desired) (Gluten‑free blend recommended, otherwise all‑purpose flour)
• 2 pcs Eggs (Large eggs)
• 75 g Light brown sugar (Soft cane sugar)
• 75 g Sucrine (sucrine‑stevia blend) (Zero‑calorie product, half sugar half sucrine)
• 2 g Vanilla powder (Or 1 tsp vanilla extract)
• 50 g Toasted hazelnuts (Coarsely chopped, reserve some for topping)
• 1 pinch Fleur de sel (About 1 g)
• 30 g Cacao nibs (Add crunch, sourced from Brazil)

Instructions

1. Melt the chocolate

   Place the dark chocolate in a heat‑proof bowl and melt it over a bain‑marie or in the microwave (2 min, stirring halfway) until smooth.

   Time: PT2M

2. Prepare the zucchini

   Peel the zucchini, remove both ends, then finely grate (about 150 g).

   Time: PT5M

3. Whisk eggs and sugars

   Break the two eggs into the bowl, add 75 g light brown sugar and 75 g sucrine, then whisk until the mixture becomes frothy and pale.

   Time: PT5M

4. Add vanilla and melted chocolate

   Stir in the vanilla powder (or extract) then pour the slightly warmed melted chocolate, mixing gently until a smooth batter forms.

   Time: PT2M

5. Fold in the grated zucchini

   Add the grated zucchini to the batter and fold it in gently with a spatula.

   Time: PT1M

6. Add flour and hazelnuts

   Sift 150 g flour (gluten‑free if desired) into the mixture, add 50 g coarsely chopped toasted hazelnuts and a pinch of fleur de sel, then mix just enough to incorporate.

   Time: PT3M

7. Pour and smooth

   Butter or line a 20 cm square pan with parchment paper, pour the batter in and smooth the surface with a spatula.

   Time: PT2M

8. Top the brownie

   Sprinkle the top of the brownie with the remaining cacao nibs, reserved hazelnuts and a light pinch of fleur de sel.

   Time: PT2M

9. Bake the brownie

   Place the pan in the preheated oven at 180 °C and bake for 20 minutes. The centre should remain slightly molten.

   Time: PT20M

   Temperature: 180°C

10. Cool and cut

    Let the brownie cool in the pan for 10 minutes, then unmold and cut into squares.

    Time: PT10M

Nutrition Facts

Calories

300

Protein

6 g

Carbohydrates

35 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Baking dark chocolate: Couverture chocolate, Semi-sweet chocolate
• Instead of Zucchini: Grated carrot, Apple sauce (for moisture)
• Instead of Flour (gluten‑free if desired): All‑purpose flour, Almond flour (adjust amount)
• Instead of Eggs: Flax egg (1 tbsp + 3 tbsp water) for vegan version
• Instead of Light brown sugar: Coconut sugar, Whole cane sugar
• Instead of Sucrine (sucrine‑stevia blend): Erythritol, Monk fruit blend
• Instead of Vanilla powder: Vanilla bean (seeds), Vanilla extract
• Instead of Toasted hazelnuts: Roasted almonds, Pecans
• Instead of Fleur de sel: Coarse sea salt, Kosher salt
• Instead of Cacao nibs: Dark chocolate chips

Equipment Needed

• Bain‑marie or microwave
• Coarse grater
• Mixing bowl
• Whisk or electric mixer
• Silicone spatula
• 20 cm square pan
• Oven
• Parchment paper (optional) (optional)

Critical Steps — Do Not Skip

• Melt the chocolate
• Add vanilla and melted chocolate
• Bake the brownie

Chef Tips from the Video

• Use chocolate with 70% cocoa or higher for an intense flavor
• Grate the zucchini just before incorporating to prevent it from losing moisture
• Toast the hazelnuts 10‑12 minutes at 180 °C for a stronger aroma

Troubleshooting

Storage

Refrigerator: Store in an airtight container, up to 5 days.

Freezer: Wrap each portion in plastic film then place in a freezer bag, up to 2 months.

Room temperature: At room temperature, up to 2 days, kept away from moisture.

Make-Ahead Tips

• The brownie keeps very well; it can be made the day before and gently reheated before serving
• Portions can be frozen individually for a quick snack
• Pre‑toast the hazelnuts ahead of time to save time