Heavenly Moist Chocolate Zucchini Brownies - Vegan
Prep Time
10 minutes
Prep Notes
Need: Shredder, Medium Mixing Bowl, Small deep bowl, 9 x 13in baking pan
Or turn into Bread with 9x5in Loaf Pan
Cooking Time
35 - 40 minutes until knife comes out clean - bread version 60 - 70 minutes
Yields
24 brownies - 10 - 12 slices of bread
Ingredients
2 T fresh ground Flaxseed - 1/4 cup plus 2 T of filtered water
1 cup Mashed Ripe Organic Bananas ( approximately 3 )
1/4 cup melted coconut oil, Virgin Unrefined
1/2 Cup Organic Coconut Sugar
1 1/2 cup Shredded Organic Zucchini
1 tsp pure Vanilla Extract
1 1/4 cup Alternative Flour - 3/4 cup super fine organic almond flour and 1/2 cup organic Millet or All-Purpose Gluten Free)
1/3 cup raw organic cacao powder
1 tsp ceylon cinnamon
1 tsp baking soda
1/4 tsp Sea Salt
1/2 cup 100% raw Cacao (Pascha brand is great)
topping / dressing suggestion ~
organic raspberries and a shake of raw cacao powder / organic powdered sugar mix
Directions
Method:
1. preheat oven to 350 - Grease a 9 x 13 baking pan with coconut oil and line with parchment paper (or 9x5in loaf pan for bread version)
2. in small deep mixing bowl, stir together the fresh ground flaxseed with filtered water and let sit for 5 minutes while prepping the other ingredients
3. in Medium mixing bowl, stir together the mashed banana, coconut oil, coconut sugar, vanilla, zucchini, with the flaxseed mixture.
4. add the flours, cacao powder, cinnamon, baking soda and salt. stir to combine - don't over mix. Fold in the cacao chips
5. pour batter into baking pan or loaf pan brownies bake for 30 - 35 minutes until knife comes out clean or for bread 60 - 70 minutes.
6. cut into squares and top with shaker of cacao and a little organic powdered sugar to dress up; serve suggestions with organic raspberries
7. store in air-tight container on counter or the refrigerator.