VEGAN ZUCCHINI BROWNIES

SIMPLE

INGREDIENTS

FLAX EGG ▢ 1 tbsp Flaxseed Meal BROWNIE BATTER ▢ 1 cup Zucchini  ▢ ½ cup Peanut Butter ▢ 1 tsp Vanilla ▢ ¼ cup Maple Syrup ▢ ½ cup Coconut Sugar ▢ ½ cup Cocoa Powder ▢ ½ cup Almond Flour ▢ ½ tsp Baking Soda ▢ ½ tsp Salt ▢ 2 tbsp Coconut Oil

Making a Flaxseed Egg

In a small mixing bowl, stir 1 tablespoon of flax meal with 3 tablespoons of hot water. Set aside 15 minutes until gooey and an egg-like texture appears.

1

Grate Zucchinis

Finely grate 2 large zucchinis with their ends trimmed, with the thinner grater option on your hand grater.

2

Squeeze Water Out

Twist as hard as you can until ALL the zucchini water is removed. This is extremely important or too much water will make the brownie too moist and fragile.

3

Measure 1 Cup

Measure 1 cup of packed, drained, grated zucchinis and transfer into a large mixing bowl.

4

Add Ingredients

In the same mixing bowl, add runny peanut butter, flax egg (the one made in step 1), vanilla, maple syrup, and coconut sugar.

5

Add Cocoa Powder

Stir in the unsweetened cocoa powder, baking soda, salt, and melted coconut oil, making sure all the cocoa is incorporated and no lumps are left.

6

Add Flour

Now, stir in almond flour. The batter is getting thick and more difficult to stir. It is what you want.

7

Bake

Transfer the brownie batter into the prepared baking pan. Bake for 30 minutes in an oven preheated to 350°F (180°C).

8

Cool Down

Remove the pan from the oven and cool down in the pan for 12 minutes.

9

Slice

Drizzle some melted Vegan Chocolate on top and slice into 16 squares.

10

Prep Time: 15 minutes Cooking Time: 25 minutes Makes: 16 Squares Calories: 123 kcal per Square

VEGAN GLUTEN-FREE ZUCCHINI BROWNIES

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