Z is for zucchini brownies. It's no. 26 of 26 alphabetical bakes! I've made a vegan version before and this is just as easy with a couple of eggs. I added my go-to vegan chocolate ganache, to make it extra special. You can make these in muffin tins or a round cake. Brownies are an excellent quick option for school or office bakes.
This is the end of my A to Z of bakes, a little Instagram project, but now I'll just bake with whatever letter I fancy. Keep calm and carry on baking!

2 cups zucchini, grated (about 2 small zucchini)
2 eggs
1/2 c coconut oil, melted
1/2 c brown rice syrup
1 tsp vanilla extract
1 3/4 c flour (I used spelt and buckwheat)
1/2 c cocoa or cacao powder
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/8 tsp nutmeg
1/2 c dark chocolate chips

1 c coconut cream
100g dark chocolate, broken into pieces (I always use Whittaker's 72% cocoa)

Preheat oven to 175C. Line a brownie tin with baking paper, ensuring the paper goes over the edges.
Grate the zucchini and drain out some of the liquid or pat with a paper towel but not so it's completely dry.
In a bowl whisk the eggs, oil, syrup and vanilla. Stir in zucchini.
In a larger bowl sift the flour, cocoa, baking powder, salt and spices.
Pour the wet ingredients into the dry and mix through. Finally add the chocolate chips.
Transfer to your brownie tin and evenly smooth out.
Bake for 25-30 min until cooked through. Leave to cool in the tin then take out holding the baking paper.
While the brownie is baking heat the coconut cream in a small saucepan until just bubbling. Remove from heat and stir in the chocolate. Mix until fully incorporated and place in the fridge to cool and harden into a spreadable ganache (about an hour or so).
Once brownie is cooled, ice with ganache and cut into pieces. Deee-lish!