Dark Chocolate Zucchini Brownies
from the kitchen of Sharmagne Leland-St.John

1 ½ cups mashed ripe bananas
2 large eggs
1 ½ teaspoons vanilla extract
2 teaspoons orange zest
1 large zucchini grated
¼ cup sunflower oil
1 ½ cups whole wheat pastry flour
⅓ cup cocoa powder
¾ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon Himalayan pink salt

Preheat the oven to 350 F.

Lightly spray a cake pan or 16 cup mini
cupcake pan with cooking spray.

Whisk together flour, cocoa, baking powder,
baking soda and salt.

In a second bowl, mix bananas, eggs, oil,
vanilla,and orange zest. Add dry ingredients
to zucchini and stir to combine. Spread batter
in the pan and bake 3 to 5 minutes. Cool if using
cake pan. Cut into squares and store in the fridge
for up to 1 week.


 

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