The Wholesome Kitchen by Dhingra Pooja

Author:Dhingra, Pooja
Language: eng
Format: epub
Publisher: Hachette India
Published: 2017-02-11T16:00:00+00:00

ZUCCHINI BLONDIES

MAKES 16 PIECES

230 g peanut butter (see p. 7)

120 g zucchini, grated

25 g whole-wheat flour

25 g almond powder

1½ tsp baking soda

A pinch of salt

120 g honey

30 g chocolate chips

Milk, as required

1. Preheat the oven to 180ºC.

2. Put the peanut butter in a bowl and stir with a whisk to loosen its consistency.

3. Add the zucchini and stir to combine.

4. Sift together the flour, almond powder, baking soda and salt into a bowl and whisk to blend.

5. Add the honey and chocolate chips and stir well.

6. Add the zucchini mixture and whisk till a gooey dough is formed. If it is too dry, add 1 teaspoon of milk. You want it to have the consistency of cookie dough.

7. Spoon the dough into a 9-inch baking pan lined with butter paper. Smoothen out the top with the back of a spoon.

8. Bake in the centre of the preheated oven for 15–20 minutes, till a skewer inserted into the centre of the cake yields a few moist crumbs.

9. Leave the cake in the pan to set at room temperature for 2–3 hours or overnight before you slice and serve. This makes the blondie firmer and it tastes better.

COOK’S NOTE: Use lauki (bottle gourd) if zucchini is not available.

Per piece

CALORIES (KCAL) CARBOHYDRATES (G) PROTEIN (G) FAT (G)

135 12 4.5 7.5

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