Print
Vegan Double-Chocolate Espresso Zucchini Brownies
Not only are these sinfully delicious but they are also good for you! Packed with protein and veggies, these chocolatey dreams are also vegan, gluten-free, soy-free, and grain-free!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Yield 16 Brownies
Calories 177 kcal
Ingredients
- 1 tablespoon finely ground flax or chia seeds
- 3 tablespoons warm water
- 1 cup almond butter
- 1 1/2 cups skinned, seeded, and grated golden zucchini
- 1/3 cup maple syrup
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1 teaspoon cocoa powder
- 1 teaspoon ground espresso add 1/2 teaspoon more for stronger flavor
- 1/4 teaspoon salt
- 1 cup vegan semi-sweet chocolate chips or any dark chocolate bar, broken up into pieces
Instructions
-
Preheat oven to 350 degrees F.
-
In a small bowl, mix together the ground flax or chia seeds with warm water, and allow to stand for 5-10 minutes until it makes a gelatinous paste.
-
Combine the flax/chia and all remaining ingredients in a large bowl.
-
Pour into a greased 9×9 baking pan (coconut oil works well).
-
Bake 25-30 minutes or until a toothpick comes out clean.
-
Cool, cut into squares, and enjoy!