Zucchini Brownies (vegan and gluten free)
These brownies are super fudgy and delicious! They are gluten free, vegan, and refined sugar free. This is the perfect recipe when you have extra zucchinis lying around and are tired of making zoodles.
Zucchini is an excellent source of vitamin C (nearly 50% of your daily value in just one!). Vitamin C is a powerful antioxidant that is useful for much more than fighting off colds. It helps maintain the cells that line your blood vessels and may reduce the risk of cardiovascular disease. Vitamin C also has anti-aging benefits, as it supports collagen synthesis.
Bananas are high in vitamin B6 and vitamin C, and are a great source of magnesium and potassium. Bananas contain prebiotic fiber which feeds the bacteria in your gut, and can help improve digestion and strengthen your immune system.
Zucchini is also a good source of potassium. Potassium is an essential mineral that helps maintain fluid and electrolyte balance within your body. It can help control your blood pressure and may reduce your risk of stroke.
These brownies are super moist and chewy at room temperature, but are even better warm. Try putting them in the microwave for a few seconds then topping with your favorite dairy free ice cream.
1 medium zucchini, peeled and roughly chopped
½ cup almond butter
¼ cup oat flour
¼ cup maple syrup
¼ cup cocoa
½ teaspoon vanilla extract
¼ teaspoon salt
¼ teaspoon cinnamon
2 tablespoons vegan chocolate chips for topping (optional)
Preheat oven to 350° and grease a 9x5 loaf pan
Add all ingredients except chocolate chips to food processor and pulse until well blended (you may need to stop and scrape the sides a few times)
Pour batter into pan, top with chocolate chips, and bake for 23-25 minutes (brownies will have pulled away from the sides of the pan, top will be shiny, and toothpick will come out almost perfectly clean)
Let cool for at least 45 minutes. No cheating here! The brownies need to be completely cool in order to to set.
To remove from pan I run a knife under hot water for a minute, dry it, then cut. The heat helps make a cleaner cut. Then I use a butter spreader to lift them out.
Makes 6-8 servings.
Nutritional Info (per serving) – Calories 117, Total Fat 5g, Saturated Fat 1.6g, Total Carbohydrates 18.3g, Fiber 4.3g, Total Sugar 10.6g, Protein 2.5g