Happy Valentine’s day, speaking of love what’s happening in the garden at the moment? Lots of love! Well, lovely fruit and vegetables. Its the time of year when, if you grow your own courgettes like me, your plant will be pumping them out like the proverbial!
Aside from gifting them to fellow friends and neighbours I always like to try using them in new ways!
Top 5 ways to use up your excess courgette:
1. Grated into mince dishes
2. Make into pickle
3. Courgette and bacon quiche
4. Courgette brownie
5. Grated and frozen down into muffin tins then take the portions out and put into a container in the freezer. Great to bring out over those winter months when courgettes are not in season.
So after a bit of experimenting and some good feedback from my hubby (resident chocoholic and my vegan friend) here is my latest version of a Vegan, GF courgette brownie.
Vegan Courgette Brownie
Dairy free, gluten free, vegan
Ready in: 1 hour
11/2 cups sugar
1/2 cup sunflower oil
1/2 cup coconut flour
1/2 cup gluten-free flour
1 cup tapioca flour
1/4 cup unsweetened cocoa powder
2 cups of grated courgette (lightly squeeze out excess moisture)
2 tsp vanilla extract
1 teaspoon salt
11/2 teaspoons of baking soda
3/4 cup vegan chocolate chips
Preheat the oven to 180ºcelcius fan bake. Line your brownie tin with baking paper.
In a bowl mix sugar, oil and flour until your mix looks like a fine crumb. Then add cocoa, courgette, vanilla, salt and baking soda. Mix until well combined then lastly add the chocolate chips.
Pour the mix into your lined brownie tin and bake for 40-50 minutes depending on your oven. *Check after 40 minutes. Test with a skewer inserted in the centre. It should come out moist with crumbs clinging to the skewer.
Remove from oven and let cool on a wire baking rack. When cool, cut into squares and serve.
The best gift you can give yourself this Valentines day is Self-love. Love yourself enough to nourish your body nutritionally, physically and mentally, cos dam you’re worth it baby!