Zucchinis have changed my life. Having pureed zucchini in my recipes has truly opened up another world. Is it just me, or have all of my recipes for the past month included zucchini? I apologize for that. Actually, no I don’t. Because they’re delightful.
This recipe is simple in flavor and construction, but high in satisfaction. The blended batter has a brownie-like texture, and the pecans on top round it out in such a woodsy, buttery way.
Anyone else love pecans? I recently realized that many people don’t. 🙁
I will make a small attempt to do a non-zucchini recipe soon…but I’m just so smitten! And this one’s so easy! The food processor does ALL the work.
What you'll need:
- 1/2 cup's worth of peeled and diced zucchini
- scant 1/3 cup milk of choice, or water
- 1/2 cup rolled oats (I use Country Choice Organic)
- 1/2 tsp vanilla extract (or vanilla bean paste)
- 2-3 tsp maple syrup
- 4 tsp cocoa powder
- 1/4 tsp baking powder
- pinch of salt
- handful of pecans
How to make it:
- Preheat the oven to 350 F and spray a single-serving ramekin with non-stick spray.
- Puree all ingredients except the pecans for the oatmeal together in a food processor. If it's too dry, add more milk one teaspoon at a time until it reaches a nice batter consistency. If it's too watery, add a little bit of oats. (It should not be as thick as cookie dough).
- Transfer mixture to prepared ramekin. Top with pecans. (Alternatively, you could stir pecans into the batter before pouring into ramekin.)
- Bake for 18-22 minutes, or until the top is no longer doughy. Enjoy!