It seems all links come in pairs today…
Zucchini Brownies (vegan)
I got this recipe from Rabi and converted it to metric measurements. I’ve baked the brownies several times in the past few weeks, and everyone loved them! You can’t taste the zucchini, which act as a binding agent (instead of eggs).
60g cocoa powder
1 tsp baking powder
1 tsp salt
500-550g grated zucchini
125ml maple syrup
125ml vegetable oil
Combine the dry ingredients in a large mixing bowl. Add maple syrup, oil and vanilla and mix until you get a pasty batter. Stir in zucchini and mix well. Optionally, add chopped nuts or what have you.
Spread in a baking pan (I use an 23x33cm casserole dish) and bake for 30 to 45 minutes at 175Â°C. Let them cool before cutting. They taste best the day after they’re baked, but keep for several days (if you can stop yourself from eating them all).
I took some to work, made some for friends and brought some over to my neighbour, and noone was able to guess which vegetable makes up almost half of these brownies. Enjoy!
Smitten Kitchen: Zucchini Fritters. I recently made something similar (Zucchinipuffer, as we call them in German) without a recipe, and they turned out a bit bland, but they’re great with curry-yoghurt-dip.
I like Raita, and here’s an AskMeFi thread with Raita recipes.