Chocolate Zucchini Slice
This slice is chewy and moist and not too sweet. I have used unrefined cane sugar (rapadura) as a sweetener but any sweetener can be used, if using honey reduce to 3 tablespoons as it is sweeter than other sweeteners.
Ingredients
- 1 medium zucchini grated (approx. 1 snugly-packed cup)
- 75 g soft butter
- 1/4 cup sugar
- 1 free range egg
- 1/2 teaspoon vanilla extract
- 1/2 cup rolled oats or ground nuts
- 1 cup white flour or use half wholemeal/ half white flour
- [gluten-free: use 3/4 cup brown rice flour + 1/4 cup tapioca/ corn flour]
- 1 teaspoon baking powder
- pinch of unrefined salt
- 50 g chopped dark chocolate I used Hogarths Craft Chocolate Madagascar 70%
- 50 g chopped walnuts optional
Instructions
- Preheat oven 180C. Line a slice tin (approx. 20cm x 25cm) with baking paper.
- Place the grated zucchini into a cheesecloth or clean tea towel and squeeze out as much of the liquid as possible. This is very important or you will end up with a soggy slice.
- Cream butter and sugar in a bowl or food processor until pale. Add the egg and vanilla extract and mix well.
- Combine the dry ingredients in a mixing bowl and fold through the chopped chocolate and walnuts and grated zucchini. Pour over the butter mixture and use a spatula to combine well.
- Tip into the lined tin and press out evenly into the base. Bake for 20 minuets until golden. Cool on a cake rack then slice into 12 squares. Store in an airtight container and eat within 3-4 days as they won't keep so well with the zucchini.