1 grated Zucchini (peel it first if you need to hide the fact you’re baking with Zucchini!)
3/4 cup chopped walnuts (100g) or 100g macadamia’s chopped
200g chopped dark or sugar-free chocolate. (we recommend Lindt Excellence 90%, is dairy-free/gluten-free and is the lowest in carb)
1/2 a soft avocado
2 Tablespoons chia seeds (24g)
1/2 cup coconut oil (100ml)
2/3 cup milk of choice (190ml)
NOTE You can use 2 x eggs in place of the Avocado and Chia 'eggs'
1Preheat the oven to 160 degrees and line a slice tray around 20cm by 30cm,
2Blend/blitz together – 1/2 a soft avocado, 1/2 cup coconut oil, 2/3 cup milk of choice and 2 Tablespoons chia seeds – let this mix sit at least 15 minutes whilst you chop and prep the rest of your brownie ingredients.
3Combine the Chocolate Cupcake Mix, Grated zucchini, chopped nuts and dark chocolate in a bowl, then add the avocado mix and combine well.
4Transfer the mix to the tray and bake for 30-40 mins
5Let cool and then chill in the fridge for a few hours (even better overnight) before slicing (the fridge is what makes it the fudgiest)
6Keeps for 5 days in the fridge or 3 months in the freezer.
7Serve at room temp.
1Nutritional info based on walnuts
2You may also wish to add 1 TB of sweetener of choice