VEGAN ZUCCHINI BROWNIES
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.
Finely grate 2 large zucchinis with their ends trimmed, with the thinner grater option on your hand grater.
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.
Measure 1 Cup
Measure 1 cup of packed, drained, grated zucchinis and transfer into a large mixing bowl.
In the same mixing bowl, add runny peanut butter, flax egg (the one made in step 1), vanilla, maple syrup, and coconut sugar.
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.
Now, stir in almond flour. The batter is getting thick and more difficult to stir. It is what you want.
Transfer the brownie batter into the prepared baking pan. Bake for 30 minutes in an oven preheated to 350°F (180°C).
Remove the pan from the oven and cool down in the pan for 12 minutes.
Drizzle some melted Vegan Chocolate on top and slice into 16 squares.
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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