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Diabetes WA recently hosted dietitian students from Curtin University for practical on the job work experience. When tasked with looking into modified versions of popular “treat” type recipes that are more diabetes-friendly and reduce the impact on blood glucose levels, Masters students Chelsea Choi Tsz Yau and Ee Zin Woon didn’t waste any time. They got straight down to work and started testing recipes and cooking up a storm, providing the Diabetes WA team with some delicious AND nutritious chocolate brownie afternoon treats!!

No butter is needed to make this delicious brownie! Get started with grabbing a zucchini. Zucchini gives moisture to the brownie, which allows us to reduce a drastic amount of oil but still keep the moisture of the brownie.

Crushed nuts are added to lower the GI of the brownie. Nuts are a good source of healthy fat too.

In comparison to a traditional brownie, this modified brownie (courtesy of From Scratch Fast) has more protein, higher fibre, a lower GI and the fats come from the “good fat” variety! You would never guess that the brownie is stuffed with vegetables. The fudgy texture, the chocolate-rich and nutty flavour of the brownie makes it a perfect treat.

Read the modified recipe here.

Are you keen on trying new recipes but concerned about the potential impact on your blood glucose levels? Here are two quick tips for you to lower the GI of the food and reduce the sugar content of the recipe:

Cut down the sugar and butter content of the original recipe by half to start with. Adjust the amount to suit your taste next time.

Add nuts if possible – walnuts, hazelnuts, almond or pecan, you name it! They are good source of healthy fats and can help with lower the GI of the food. Don’t finely crush it if you like the crunchy texture.

If you are not a chocoholic, be creative and try other recipes that you like!


Watch our taste testing video here.


Zucchini brownie

Nutrition profile: (per serve); Number of serve: 16 serves; Serve size: 48.9g

Nutritional information per serve – BEFORE modification

Energy (kj) 536, protein 2.8g, fat total 5.6g, saturated fat 1.3g, carbohydrate 16.3g, sugar (carbohydrates) 11.9g, sodium 61.6mg, fibre 1.3g

Nutritional information per serve – AFTER modification

Energy (kj) 701, protein 3.9g, fat total 9.2g, saturated fat 1.8g, carbohydrate 16.7g, sugar (carbohydrates) 12.1g, sodium 62mg, fibre 1.9g

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