These rustic brownies are moist and rich but won't spike your blood sugar and leave you feeling yuck. They are grain-free and the addition of zucchini increases the fibre content which helps to slow the absorption of sugar. Walnuts contain Omega 3 fatty acids which is often difficult to obtain in our typical western diet, they also contain some soluble fibre, not to mention add a satisfying crunch! Cacao is beautifully rich and brings with it the added benefits of antioxidants to help fight free radical damage in the body. Tahini is a Middle Eastern condiment made from toasted ground hulled sesame and adds a wonderful rich nutty flavour and also increases the calcium, fibre and antioxidant content of the brownies. I added cacao nibs for texture and flavour but you can sub out for chocolate chips which would be equally delicious and just a little more sweet.
1 medium zucchini shredded and squeezed of excess moisture with a paper towel (1 cup shredded zucchini)
1/2 cup tahini
¼ cup maple syrup
½ cup coconut sugar
1 teaspoon vanilla paste
½ cup cacao powder
2 tablespoons coconut flour
½ teaspoon baking soda
½ teaspoon salt
2 tablespoons melted and cooled coconut oil
⅓ cup cacao nibs (you can use chocolate chips if you prefer)
½ cup chopped walnuts
For the (optional) topping:
Sea salt, for sprinkling on top
Preheat the oven to 180 degrees. Line an 8x8 inch pan with baking paper.
Grate a medium zucchini and make sure to squeeze out as much moisture as you can with a paper towel.
Add the egg, tahini, maple syrup, coconut sugar, and vanilla. Gently stir in cocoa powder into the batter.
Add coconut flour, baking soda, salt and melted coconut oil. Fold in cacao nibs and walnuts.
Bake for 30-35 minutes.
Sprinkle with sea salt and cut into 12-16 squares