Beetroot Courgette Brownies

This is a complete mash up of my two brownie recipes:
Beetroot Brownies
Chocolate Courgette / Zucchini Brownies

In the future, I think I'll be tempted to make this version if I can both beetroot and courgettes to hand. It's a perfect mix of gooey chocolaty sweetness, with each brownie giving modest amounts of fats (6.3g from coconut oil) and sugars (5g from honey and dark chocolate) in only 121 calories!

Beetroot Courgette Brownies
Makes 8

Ingredients:
- 85g / 3oz beetroot (I use no added salt canned beets)
- 120g / 4oz courgette, grated
- 40g / 1.4oz oat flour
- 40g / 1.4oz flour
- 20g /4tbsp cocoa powder, natural unsweetened
- 1.5tsp baking powder
- 20g / 1tbsp honey
- 1 egg, beaten
- 30ml / 2tbsp coconut oil, melted and slightly cooled
- 1tsp vanilla extract
- 40g / 1.4oz dark chocolate chips or chopped

Method:

• Blend the beetroot in a food processor to make a puree.
• Stir in the grated courgette.
• In a large bowl, stir together the dry ingredients (oat flour, flour, cocoa powder, baking powder).
• Add in the wet ingredients (honey, egg, coconut oil, vanilla extract).
• Stir in the beet courgette mixture.
• Finally, stir in the chopped chocolate or chocolate chips.
• Pour batter into a loaf tin or 8x8 pan (lined with parchment paper or sprayed with cooking spray).
• Cook at 175C / 350F for 20-25 minutes.
• Cool on a wire rack and cut into 8 squares. They should be a little gooey. ENJOY!

Nutritional Information: