Zucchini Brownies

This recipe is vegan and gluten free!!

I am so so in love with this recipe!

We are now on the tail end of zucchini season which means zucchini is cheap and in abundance! Not to mention these brownies are packed with protein and veggie goodness. On top of that you get healthy fats and omega-3s from the flax seeds, magnesium and iron from the coconut sugar and cocoa powder, and antioxidants from the cinnamon.

I am proud to say these brownies fall on the healthier side, so snack away to your hearts content!

Preheat: 350 degrees F

Bake time: 30-35 minutes

Ingredients:

• 2 flax eggs (I used 4 tbs ground flax seeds to 1/2 cup water)

• 1 cup coconut sugar

• 1/2 cup almond butter or peanut butter

• 1/2 cup grated zucchini (I usually add 3/4)

• 1 tsp vanilla

• 1 tsp baking powder

• 1 1/2 cups almond flour

• 1 tsp cinnamon

• 1/2 cup cocoa powder

• 1/2 tsp salt

• 1/2 cup chocolate chips + 2-3 tbs for topping

• Coconut flakes (optional)

Directions:

Preheat oven to 350 F

Grate one small zucchini into a bowl and squeeze out as much liquid as you can and set aside.

In a large mixing bowl let your flax eggs firm up for 3-5 minutes before adding in your sugar, zucchini, almond butter, and vanilla. Mix well.

Next add in your almond flour, baking powder, cocoa powder, salt, and cinnamon.

Toss in your chocolate chips and pour batter into greased baking dish. I prefer using 9x9 in pan. If you’d like to add coconut flakes, sprinkle some on top before placing in the oven!

Bake brownies for 30-35 minutes or until edges are crispy.

PSA: This is a very fudgy brownie recipe!

Also, I have used oat flour as a substitute for the almond flour and it works as well; just makes a thicker batter. Use just 1 cup rather than 1 1/2 and bake for 25 minutes!

I hope y’all enjoy :)