• Prep Time:
  • Cook Time:
  • Ready in:
  • Makes: 16 brownies



  • 2 large eggs
  • 2 tsp vanilla extract
  • 3/4 cup coconut sugar
  • 1/4 cup water
  • 1 cup gluten free flour (I used Dove self raising gluten free – you’ll need 1/2 tsp more bicarb of soda if you don’t use self raising)
  • 1/2 cup cocoa powder
  • 1 tsp bicarbonate of soda
  • 1/4 teaspoon salt
  • 2 cups (about 300 – 320 grams) peeled and grated courgette
  • 1 cup chocolate chips or drops (dairy free if making vegan) to stir through and sprinkle on top


  1. Preheat the oven to 176 degrees C and line an 8″x8″ pan with greaseproof paper
  2. In a large bowl, mix together the eggs, vanilla, coconut sugar, and water and let this sit for 5 minutes to let the coconut sugar dissolve.
  3. In a separate medium bowl, mix together the flour, cocoa powder (sifted if lumpy!), baking soda and salt. Make sure there are no clumps before going on to the next step.
  4. Add the dry mix to the wet, gently stir until combined. Be sure not to over mix!
  5. Then fold in the courgette and 3/4 of the chocolate chips or drops.
  6. Pour the batter into the pan and even the surface with a spatula.
  7. Sprinkle remaining chocolate chips on top.
  8. Bake for 25-30 minutes or until a toothpick inserted in the middle doesn’t come out gooey. It might still be sticky – just not have raw batter on it.
  9. If desired, sprinkle on marshmallows and put back in the oven for 2 minutes for them to melt.
  10. Store in an airtight container for up to 2 days at room temperature or up to one week in the fridge.