Recipes.

Savoury Zucchini + Cheese Brownie

By Olivia Kaplan


I Quit Sugar - Savoury Zucchini + Cheese Brownie
Photo by: Ella Martin
  • 16 servings
  • Prep - 20 mins
    Cooking - 40 mins
  • Total - 1 hour
I Quit Sugar - Savoury Zucchini + Cheese Brownie
Photo by: Ella Martin

Savoury brownies? While we often feel like a delicious gooey snack, we aren't keen on a sweetness overload – so naturally, we opted for cheese! Plus, it never hurts to get more green in your diet. This gluten-free savoury brownie is the perfect thing to have in your freezer for a quick snack or even breakfast.  

Servings: 16
Preparation: 20 mins
Cooking: 40 mins

Ingredients

  • 2 eggs.
  • 40 g butter, melted.
  • 120 g cheese, grated.
  • 3/4 cups full-fat milk.
  • 3 cups baby spinach leaves, roughly chopped.
  • 2 zucchinis, grated and liquid drained.
  • 150 g almond meal.
  • 3/4 cups buckwheat flour.
  • 1 teaspoon baking powder.
  • 1/2 teaspoon sea salt.
  • 1/4 teaspoon nutmeg.

Directions

1. Preheat oven to 200°C / 400°F / Gas Mark 6 and grease or line a small baking tin with baking paper.

2. In a bowl combine beaten eggs, melted butter, milk and cheese. Stir in the zucchini, spinach, almond meal, buckwheat flour, baking powder, sea salt and nutmeg. The mixture will be thick, use a wooden spoon or your hands with a bit of elbow grease to combine everything, and press into the lined tin.

3. Bake for 40 minutes. Let cool in the tin for 10 minutes before slicing into 16 squares.


Note

You can use almost any type of cheese in this recipe. It's a great opportunity to use the dregs of last night's cheese platter. In fact, that is how this recipe came about!

Styling by Georgia Bellas.

Savoury brownies? While we often feel like a delicious gooey snack, we aren't keen on a sweetness overload – so naturally, we opted for cheese! Plus, it never hurts to get more green in your diet. This gluten-free savoury brownie is the perfect thing to have in your freezer for a quick snack or even breakfast.

Ingredients

  • 2 eggs.
  • 40 g butter, melted.
  • 120 g cheese, grated.
  • 3/4 cups full-fat milk.
  • 3 cups baby spinach leaves, roughly chopped.
  • 2 zucchinis, grated and liquid drained.
  • 150 g almond meal.
  • 3/4 cups buckwheat flour.
  • 1 teaspoon baking powder.
  • 1/2 teaspoon sea salt.
  • 1/4 teaspoon nutmeg.

Directions

1. Preheat oven to 200°C / 400°F / Gas Mark 6 and grease or line a small baking tin with baking paper.

2. In a bowl combine beaten eggs, melted butter, milk and cheese. Stir in the zucchini, spinach, almond meal, buckwheat flour, baking powder, sea salt and nutmeg. The mixture will be thick, use a wooden spoon or your hands with a bit of elbow grease to combine everything, and press into the lined tin.

3. Bake for 40 minutes. Let cool in the tin for 10 minutes before slicing into 16 squares.

Note

You can use almost any type of cheese in this recipe. It's a great opportunity to use the dregs of last night's cheese platter. In fact, that is how this recipe came about!

Styling by Georgia Bellas.

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