Baby marrow, otherwise known as zucchini, is WITHOUT A DOUBT my favourite veg! It never used to be this way though. I used to turn my nose up when my mom tried adding it to my plate at dinner time. I always found it somewhat watery, and found that it would make the rest of the stuff on my plate watery…I’m not too sure if that even makes sense- I apologise..
Anyway, when I started watching what I was eating, I discovered that baby marrow can be filling, is low in calories, doesn’t really taste of anything AND when cooked right…It’s delicious…So for me, that means my baby marrow being sliced into long fries and cooked in the airfryer, or roasted in an egg white glaze to make crisps, or grated and added to just about all my baked goodies…I kid you not!
You cant taste it, and it adds a lot of volume and bulk to a mixture, without the added calories. I hope you enjoy this recipe, especially if you have kiddos who are picky eaters and want to try get them to eat more veg. I often peel them before grating as this prevents any of the green from showing through…and trust me, know one will know the difference.
Brownies (with hidden veggies)
- 2 medium sweet potatoes, peeled and chopped (about a 450 gram bag)
- 2 large baby marrow
- 2 eggs
- ¼ cup coconut oil
- 1/3 cup honey
- 3 TBS unsweetened almond milk
- 1 TBS vanilla essence
- 1 cup oat flour
- 1/3 cup cocoa
- ½ tsp baking powder
- ½ tsp bicarb
- A pinch of himilayan salt
- *A few blocks of dark chocolate or sugar free chocolate to decorate (Optional)
Preheat oven to 180’ and line a square baking tray with some tinfoil, shiny side down. Set aside.
Steam the sweet potato until soft and add to a food process or blender.
Blend the sweet potato until smooth.
Grate the baby marrow in a separate bowl and squeeze out as much liquid as possible (This step is very important). Set aside.
Add the eggs, coconut oil, honey and vanilla essence to the sweet potato in the food processor and blend again.
Add the oat flour, cocoa, baking powder and salt to the food processor and blend.
Fold in the grated baby marrow.
Pour into the prepared baking tray and bake for 25 to 30 minutes.
Allow the brownies to cool fully before slicing.
Melt the optional dark chocolate and drizzle over the sliced brownies.
- To be on the safe side, spray the tinfoiled tray with some cooking spray prior to pouring the batter into the tray. I suggest lining a baking tray with tinfoil when baking brownies as the heat oven heats up the tinfoil, shortening cooking time and ensuring that the bottom of the brownie is cooked, while the middle remains soft and fudgy.
- You can make your own own flour by blitzing oats in a food processor until fine.
- These brownies will keep for 7 days in the fridge or 3 to 4 months in the freezer.