Vegan Zucchini Brownies - Ishani Vellodi Wellness

Ingredients

• 1 cup grated zucchini (with as much moisture removed as possible)
• 2/3 cup oat flour
• 1/2 cup almond flour
• 1/2 cup cocoa powder
• 1/3 cup plus 3 tbs water
• 5 dates
• 1 1/2 tbs coconut oil
• 1 tbs flax meal
• 1 1/2 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• Pinch of salt
• As many chocolate chips as you want (I use these Lily’s sugar free chocolate chips )
• Preheat your oven to 175 degrees celsius
• Blend the dates with 1/3 cup water until smooth
• Make your flax egg by mixing the flax meal with 3 tbs hot water in a small bowl, and setting aside
• Combine the oat flour, almond flour, cocoa powder, baking powder, baking soda, and pinch of salt
• One by one, mix in the almond milk, coconut oil, date paste, vanilla extract, and flax egg
• Stir in the grated zucchini until well combined, and then add in your chocolate chips
• Spoon the batter into a prepared muffin tin (this recipe will give you 12 individual brownies), and place in the oven until the brownies rise and the tops fully crisp (approximately 20 minutes)
• Remove and allow to sit for at least 15 minutes before removing from the tin (or else they’ll fall apart!)
• Enjoy warm, or at room temperature!