Ingredients

• buckwheat flour - 5.2 oz. (150g)
• gluten-free baking powder - 1 tsp.
• salt - ½ tsp.
• zucchini - 7 oz. (200g) (finely grated)
• soy yogurt - 3 tbsp.
• vanilla extract - 1 tsp.
• honey or maple syrup - 2 tbsp.
• coconut sugar - 2.5 oz. (70g)
• dark chocolate - 3.5 oz. (100g) (roughly chopped)

Preparation Instructions

1. Preheat the oven to 360°F (180°C) and grease a 23 cm square brownie tin.

2. In a bowl, mix together flour, baking powder and salt.

3. In a separate bowl, combine the grated zucchini, soy yogurt, vanilla extract, honey and sugar. Mix until well blended.

4. Gently add the dry ingredients into the wet ingredients, then fold in the chopped dark chocolate. Transfer the batter into the brownie tin and bake for 35-45 minutes, until the top is firm and brown.

5. Remove from the oven and let cool completely in the pan. Cut into 12 pieces and serve.