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Mix 2 tablespoons ground flaxseed with 6 tablespoons water and set aside to thicken.
Preheat the oven to 350 °F (180 °C)
Line 7" x 7" square baking tin.
Roughly grate the zucchini. Finely chop fresh rosemary. Set aside.
Roughly chop the chocolate. Set aside.
In a large bowl whisk together cassava flour, tigernut flour, cacao powder, sugar, baking powder and salt.
Add zucchini, rosemary, lemon zest, gelled flax eggs and olive oil to the dry mix and mix until well combined. Add plant milk as needed to have a thicker brownie mix. The amount will depend on the moisture in the zucchini. I’ve used just under ¼ cup.
Fold in chopped chocolate.
Spoon the mixture into the cake tin and level out the surface.
Place into the oven and bake for about 25 minutes.
Remove from the oven and leave to cool down.
Once cooled cut into 9 equal squares.
To decorate whip your favorite plant-based cream and fold in little cacao powder. Pipe on top of brownies and decorate with shaved chocolate, lemon slices, lemon zest and fresh rosemary sprigs.
Store in fridge.