Zucchini Brownies with Cranberry Cream

Organic wild cranberry powder is an easy way to add some extra antioxidant support to your diet.

8 servings

Zucchini Brownies

  • 250 g all-purpose flour
  • 150 g raw sugar
  • 50 g cacao powder
  • ¼ tsp salt
  • 1 tsp baking powder
  • 2 flaxed eggs (2 tbsp ground flaxseed mixed with 6 tbsp water)
  • 200 ml plant-based milk
  • 1 tbsp apple cider vinegar
  • 200 g zucchini, grated
  • 60 ml coconut oil
  • 2 tsp vanilla
  • 100 g chocolate chips

Cranberry Cream

Preheat oven to 180 degrees. Line a small baking tin with parchment paper. In an large bowl whisk together flour, sugar, cacao, baking powder, salt.

Add apple cider vinegar to milk and let sit for a few minutes. Add flax eggs, oil, vanilla and stir. Add the wet mixture and zucchini to the flour mixture and stir until smooth.

Add chocolate chips and pour the batter into the baking dish. Bake about 35 minutes, then let cool down while you make the whipped cream.

Whip together whipped cream and cream cheese, add sugar and cranberry powder, then decorate the brownie with cream. Enjoy!


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Zucchini Brownies with Cranberry Cream