Gluten-free Chocolate Chip Zucchini Brownies

Preheat oven to 180 C or gas mark 5.

Put coconut oil and chocolate in a heat safe dish and melt it in the microwave (heat for 30 seconds at a time, stirring in between) or over a shallow pot of simmering water (double boiler). Remove from heat once melted.

In a separate large bowl, sift flour, cocoa powder and baking soda. Add salt, banana powder (optional), sugar, vanilla extract, eggs, milk, the melted chocolate mixture and grated zucchini.

Combine all ingredients, add chocolate chips and mix together thoroughly.

Spread the batter into an 8×8-inch (or larger) oven-proof baking dish lined with grease-proof baking paper. The size of your baking dish depends on how thick you want your brownies to be (the smaller your dish, the thicker your brownies).

Bake for 25 minutes. Remove from the oven and leave to cool. Meanwhile, melt remaining chocolate and coconut oil over a water bath or in the microwave. Once melted, spread it over top of the brownies (while still in the baking dish). Set aside to cool and allow the chocolate to set. Cut in squares.

Variations: Instead of the banana powder (which you can find in many health stores), you can experiment with spices (cinnamon, mixed spices, cardamom). You could also add orange zest or dried fruits to the dough.