Zucchini Chocolate Flourless Brownies with Cinnamon Essential Oil

Hands up if you’re in a vegetable rut? Is zucchini something you buy with a spark of enthusiasm only to wonder what the bag of green soggy mush is at the bottom of your crisper drawer a few weeks later? I’m guilty as charged!

I’ll bet if I show you how to combine zucchini with chocolate, you might be less likely to throw it away. Today’s fudgy flourless brownie recipe does exactly that.

And if I give you the good guff on how amazing zucchini is for your nutrition, all the more reason to look for ways to add some to your menu regularly.

So here goes.

A member of the squash family, the zucchini plant is actually a fruit, not a vegetable.

As for its benefits, here’s a snapshot of zucchini’s goodness:

95% water making it excellent for hydration of your body and skin
protein (low in carbs and starch, making it filling and sustaining for energy levels)
manganese, magnesium, copper, phosphorus, zinc, niacin, calcium
omega-3 fatty acids
soluble and insoluble fibre (essential for our digestive systems, colon and heart health)
vitamin C (fabulous for combating oxidation, synthesis of collagen – further fortified by zucchini’s riboflavin levels – and production of elastin, all of which are highly supportive for warding off premature aging and encouraging the appearance of plumped up, smooth skin)
vitamins B1, B2, B6
zeaxanthin, lutein, vitamin A and beta-carotene (awesome for eye health; lutein also reduces inflammatory responses to sunlight which combines with zucchini’s high water level to help with glowing skin)
folate (great for pregnant women and combines with its potassium, riboflavin and magnesium to provide great support for the heart)

A lot of the value of the fruit is found in the skin, so simply wash well before preparing and keep those fabulous nutrients rather than peeling them away.

Its beautiful edible flowers make a vision of loveliness served stuffed with ricotta, goats cheese, lemon zest, ends twisted close, encased in a light tempura batter and fried. Keep that up your sleeve for the outdoors entertaining season.

And as a pasta substitute, zucchini is awesome! Simple wash and put through one of those snazzy gizmos that turn vegetables into noodles and spirals, or for the low-tech approach, use your vege peeler to create zucchini ribbons like extra-large fettucini. Top with a simple tomato sauce, a scattering of lemon zest and shaved parmesan with plenty of cracked pepper and you’ve a rustic phytonutrient-rich feast. Substitute pasta sheets with zucchini in your favourite lasagne recipe or alternate layers to increase the vegetable content of this family favourite.

As for desserts, we’re starting to see more vegetables being used this way. Pumpkin has long been a stalwart of sweets but beetroot and zucchini are joining the party.

We’ve enhanced these chocolate brownies with warming Young Living Cinnamon essential oil for a more intense flavour and extra vitality. And if you have Young Living Ocotea on hand, a drop of that will add a touch of the exotic.

The highest constituent in Young Living’s cinnamon bark oil is a compound called cinnamaldehyde at a range of 50 to 75%. This imparts cinnamon’s strong flavour and smell.

Please note that essential oil purity is absolutely imperative for adding them to food and drink and just as importantly, not all essential oils are suitable for going down the hatch. Only ever add them to recipes when the label clearly indicates that it is safe to do so. You can check out what makes Young Living’s quality impeccable and why we love them so much in this short video.

Order Here

To join and order from Young Living, please click Order Here.

This will also connect you up with The Good Oil Team for our personal support and coaching. We'd love to help you on your journey to vibrant well-being the natural way!

Any questions? Please get in touch via our Contact page.

Order Here