Recipe Servings: 16 portionsRecipe Preparation Time: 15 minutesRecipe Cook Time: 35 minutes
1 1/2 cups whole-wheat pastry flour1/2 cup semolina flour1/2 cup maple syrup granules1/2 cup cocoa powderGenerous pinch sea saltGenerous pinch ground cinnamon1 tsp baking soda2 cups finely grated zucchini1/2 cup Lucini Premium Select Extra Virgin Olive Oil2/3 cup brown rice syrup2 tsp pure vanilla extract1 3.5oz non-dairy dark chocolate bar, coarsely chopped1/2 cup chopped walnuts (or other nuts)
Preheat oven to 350°F and lightly oil a 10-inch-square pan.Mix dry ingredients together, whisking to combine. In a small bowl, mix together zucchini, oil, syrup, and vanilla. Combine the wet and dry ingredients to form a thick batter. Fold in chocolate chips and walnuts.Spoon batter into prepared pan and bake for 35 minutes or until the center of the brownies bounce back to the touch. Remove from oven and allow to cool in the pan for 10 minutes before cutting into squares. - Courtesy of Chef Christina PirelloThe richness of the extra virgin olive oil creates the perfect brownie.