Zucchini / Sweet Potato Brownies

On and again, experimenting with vegan baking :)

I tested 2 brownie variations : one with sweet potato, one with zucchini. I love to integrate veggies eveywhere!

Since I found the best medjool dates ever, I can't help using them at any occasion.

So, as always, both recipes are nutritious and on top, sweetened with medjool dates.

SWEET POTATO BROWNIES

1 sweet potato, cooked and mashed (250g puree)

250g vegan coconut-based yoghurt (or almond yoghurt)

1 tbsp tahini

10 medjool dates, soaked and emptied

120g ground almonds

200g dark chocolate (85%)

(optionnal: add some walnuts in the dough!)

Puree the sweet potato, yoghurt, tahini and dates in a blender. In a bowl, mix the "cream" with the almond flour. Melt the chocolate in a bain-marie and pour onto the mixture, mix quickly and spread on a lined tray. Bake at 180°C for about 15-20min.

If you like it sweeter:

500g sweet potato puree

15 medjool dates, soaked

1 tbsp coconut oil to melt in a non-stick pan with 150g dark chocolate (low heat)

=> blend these ingredients together, then pour in a bowl and add:

2 tbsp cocoa (100%)

120g almond flour

salt, cinnamon

(optionnal: 2 tbsp protein powder)

If you like it lighter:

ZUCCHINI BROWNIES

200g raw zucchini, chopped

250 coconut/almond yoghurt

15 medjool dates

=> blend

150g dark chocolate, melted

=> add to blender with 1 tbsp coconut oil or almond butter

Pour the mixture in a bowl, add:

2 tbsp 100% cocoa powder

2 tbsp hemp protein powder

120g almond flour

pinch of salt

1 tsp cake spice

Decorate with almond flakes!

Let me know which version was your top choice. Happy baking!