Vegan Zucchini Fudgy Brownies

thevegan8.com

Nicole Waters Almaraz

1 medium zucchini, peeled and sliced, then measured 150g

¼ cup + 2 tablespoons (120g) pure maple syrup

½ cup (128g) creamy roasted almond butter

½ teaspoon (2.5g) vanilla extract

¼ cup (32g) superfine oat flour (see Note)

¼ cup + 2 tablespoons (36g) unsweetened natural cocoa powder (not dutch)

½ teaspoon (3g) fine sea salt

6 heaping tablespoons vegan chocolate chips + 3 tablespoons for topping (95g)

* Note: As usual, I suggest a scale, especially with the zucchini amount for this recipe, as too small or too large will either make the brownies too wet or too dry. Also, the brownie base is super chocolatey, not very sweet. This is to account for all the yummy chocolate chips added. If you prefer the brownie base to be sweeter, add 1-2 tbsp of a DRY granulated sugar after tasting the wet batter. Just keep in mind all the chocolate chips make it plenty rich after baked. note: Note: As usual, I suggest a scale, especially with the zucchini amount for this recipe, as too small or too large will either make the brownies too wet or too dry. Also, the brownie base is super chocolatey, not very sweet. This is to account for all the yummy chocolate chips added. If you prefer the brownie base to be sweeter, add 1 to 2 tbsp of a DRY granulated sugar after tasting the wet batter. Just keep in mind all the chocolate chips make it plenty rich after baked.

note: Note 2: If you want to make these with spelt flour, just sub the oat flour with the same amount. If you want to make these with regular all-purpose flour, while I have not tested it, I'm sure it would work fine. All-purpose flour will make them more dry and cook faster, so check them around 20 minutes and cook until the desired cooked center.

Directions at thevegan8.com

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