My husband is hands-down the best cook I have ever met. He makes ingredients I have formerly snubbed as bitter or plain into delicious works of culinary art–he’s awesome, in so many more ways than this. My favorite idea of his comes from adding vegetables to one of my favorite foods ever: Brownies. I know, it sounds insane but zucchini brownies are the bomb. They are fudgy, cakey, rich and pack more of a nutrient punch than their non-veggie counterparts. These vegan, gluten-free brownies are a perfect way to get kids and veggie-haters to eat their daily serving as well! Happy Friday all!
Vegan Allergen-free Zucchini Brownies
2 cups gluten-free flour (coconut flour works just fine!)
1/2 cup raw sugar granules
3 flax eggs–1 “egg” is 1 tbsp flax seeds whisked with 3 tbsp water (or equivalent to 3 eggs with Ener-G egg replacer)
1 cup pure cocoa powder
1 tsp. baking soda
2 cups zucchini, shredded then chopped
1 tsp. vanilla extract
¼ cup agave nectar
½ cup vegetable oil
1tsp. white vinegar
1 tsp coconut oil for greasing the pan
1. Preheat oven to 450F, lightly grease glass baking pan with oil (I LOVE coconut oil)
2. Mix dry ingredients in a medium bowl and set aside
3. Mix zucchini, agave nectar and vanilla extract gently together in small bowl and slowly add to dry ingredients
4. Add oil and vinegar to mix and mix thoroughly until all dry ingredients are mixed, add water and mix throughout, there should be no dry ingredients left in bowl
5. Spread mix in the pan; it will be a bit like cake batter.
6. Bake for 20 minutes (or until a toothpick comes out clean)
7. Let cool completely before cutting
More Allergen-free recipes on Freedom Friday: Mini Raw Vegan Ice Cream Cakes
Allergen free Homemade Vegan Butter
Related: Best Gluten Free Black Bean Brownie
__
Photo: Kate Coffey
