Chickpea Zucchini Chocolate Brownie

Chickpea Zucchini Chocolate Brownie
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 164.7
  • Total Fat: 8.2 g
  • Cholesterol: 62.0 mg
  • Sodium: 123.8 mg
  • Total Carbs: 19.1 g
  • Dietary Fiber: 1.9 g
  • Protein: 4.9 g

View full nutritional breakdown of Chickpea Zucchini Chocolate Brownie calories by ingredient
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No fat and no flour... and no chickpea taste... and low on sugar. No fat and no flour... and no chickpea taste... and low on sugar.
Number of Servings: 12


    150g dark chocolate (in pieces)
    250g chickpeas (1 small can, rinsed and drained, or butter beans or black beans)
    4 eggs
    50g raw sugar or fruit sugar
    1/2t baking powder
    50g walnuts (or any other nuts you fancy)
    170g zucchini grated
    1T icing sugar


Preheat oven to 175C.
Line a square cake tin (8x8) with baking paper.
Melt the chocolate in the microwave for 1 minute, take out and stir, sap for another 30 sec and stir again, if needed sap it another 30sec.
Process the chickpeas in a food processor until smooth.
Add the nuts and pulse a couple of times to chop them small.
Add eggs and processor until everything smooth.
Add the sugar and baking powder continue mixing.
Add melted chocolate.
When everything is combined pour in tin and stick in the oven.
Bake for 20-25min.
Let it cool in the tin for a bit and then transfer to wire rack.
Dust with icing sugar.
We eat them warm with ice cream.

Serving Size: 12 pieces

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