Zucchini brownie

Ingredients

150 g pitted dates
100 g almond flour
20 g of coconut flour/coconut flakes
70 g flour
2 eggs
3 tablespoons of Be More raw cocoa powder
3 tablespoons Greek yogurt or soy yogurt
half a cup of plant-based milk (e.g. almond or oat)
300 g of grated zucchini
3 tbsp coconut oil
150 g of dark (75%) chocolate and 100 ml of yogurt or plant-based milk for topping

Recipe

Preheat the oven to 180 degrees.
Grate the zucchini.
Place all remaining ingredients in a blender and blend until smooth. The brownie batter should not be too runny.
Then mix in the grated zucchini.
Pour the mixture into a cake mold and place in the oven for about 20-25 minutes.
When the cake is ready, melt the dark chocolate in a water bath or on the stove and add yogurt or plant-based milk.
Pour the melted chocolate evenly over the cake. Let the cake cool slightly.
Serve chocolate zucchini brownie with berries.

Author of the recipe: Nutritionist Kärolin Vallimäe