Preheat the oven to 180 °C (160 °C fan) and line a small baking tin with baking paper. Finely grate the courgette and squeeze it out lightly in a clean tea towel.
Stir the eggs, melted coconut oil and maple syrup together in a bowl until even and smooth.
Mix the almond flour, cocoa powder and baking powder in a second bowl. Fold the dry ingredients into the egg mixture together with the courgette.
Spread the batter in the tin and smooth the top. Bake the brownies at 180 °C for 25–30 min, until the middle is only just set.
Take the tin out of the oven and let the brownie cool completely. That makes it denser and easy to cut cleanly.
Cut the brownie into pieces and serve plain or slightly chilled.
Good to know
These brownies are dense, moist and pleasantly chocolatey. The courgette keeps the batter soft without stealing the show.
Swaps
Maple syrup → date paste (also provides fibre); coconut oil → mild olive oil (mainly monounsaturated fats); eggs → linseed eggs, made from ground linseed and water (provide fibre, bind a little more softly)
Allergens
Contains egg and tree nuts (almonds), so not suitable if you have a nut allergy. Fine for children in small pieces; in pregnancy, use fresh eggs and bake the brownie right through.
