Directions

What are we cooking today?

1. This recipe as fail proof. The brownies are moist and moorish.

Getting started

1. Preheat oven to 180C.

2. Grease an 8 x 8 pan with coconut oil, then dust with blanched almond flour. Set aside.

3. Gently melt the chocolate - fill a saucepan with a few inches of water and set a small pot in the water, place over very low heat.

4. Add the coconut oil and honey and mix until fully combined. Remove from heat and set aside to cool.

5. In small bowl combine the eggs, vanilla and almond extracts. Add the cooled chocolate mixture.

6. In a medium bowl combine almond flour, cocoa powder, baking soda and salt. Pour in the wet ingredients and mix until fully combined.

7. Using a food processor, shred the zucchini. Then place on a cutting board and finely chop the shredded pieces. Having very tiny pieces of zucchini is the key to making this recipe work!

8. Fold the zucchini into the batter.

9. Pour into prepared pan and bake for 25 minutes, or until fully set.

10. Allow to cool in the pan for at least 30 minutes before cutting.

Annabelle's tips

1. Use a sharp serrated knife to cut your brownies — this makes it less likely to crumble.