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Cucumber and Zucchini Salad with Mocha Brownies

moka coffee pot
A deceptively light cucumber and zucchini salad, paired with indulgent mocha brownies to balance out all your healthy efforts.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 400 kcal

Ingredients
  

For the Cucumber and Zucchini Salad:

  • 2 cucumbers thinly sliced
  • 2 zucchinis thinly sliced
  • 1/4 cup red onion finely chopped
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1/4 cup fresh mint chopped
  • Salt and pepper to taste

For the Mocha Brownies:

  • 1/2 cup unsalted butter
  • 1 cup sugar
  • 2 large eggs
  • 1/2 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 1/4 cup strong brewed coffee
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • Pinch of salt

Instructions
 

For the Cucumber and Zucchini Salad:

  • Slice cucumbers and zucchinis thinly, placing them in a large bowl.
  • Finely chop the red onion and add to the vegetables.
  • Add olive oil, lemon juice, and fresh mint.
  • Toss gently to combine.
  • Season with salt and pepper and serve.

For the Mocha Brownies:

  • Preheat the oven to 350°F (175°C).
  • Melt butter in a saucepan, then whisk in sugar, eggs, and coffee.
  • Stir in cocoa powder, flour, baking powder, and salt until smooth.
  • Pour batter into a greased baking tray.
  • Bake for 30 minutes, or until a toothpick comes out clean.
  • Cool before slicing into squares.

Notes

Nutritional Values (Per Serving)

Calories: 400
Total Fat: 20g
Saturated Fat: 10g
Carbohydrates: 45g
Fiber: 5g
Protein: 6g

Vitamins and Minerals (Per Serving)

  • Vitamin A: 6%
  • Vitamin C: 10%
  • Calcium: 4%
  • Iron: 8%
  • Potassium: 7%

Additional Notes/Tips

  • You can add crumbled feta to the salad for extra creaminess.
  • Serve the brownies with a scoop of vanilla ice cream for ultimate indulgence.
  • Use fresh mint to enhance the salad’s freshness and balance the rich mocha flavors.