Vegan, Gluten free Zucchini Brownies!

A little taste of chocolate heaven

I was perusing the images of instagram and found a pic of vegan, gluten-free zucchini brownies taken by my friend (and fellow fiddle player) Elizabeth. I thought it was too good to be true so I immediately asked for the recipe. And yes, they are absolutely outstanding! I don’t normally snack on sweets all day but I’ve definitely been picking at the brownie tray these past couple days:)

Here’s what you’ll need:

1 cup almond butter (I used Justin’s)
1 1/2 cup zucchini, grated
1/3 cup raw honey (super strict vegans–you can substitute molasses or maple syrup)
1 flax egg
1 tsp vanilla
1 tsp baking soda
1 tsp cinnamon
1/2 tsp ground nutmeg
1 cup dark chocolate chips

Mix well and place ingredients into a greased baking dish and bake for 35-45 minutes at 350 degrees. The size of pan I used is 6″x9.” I had to bake them a little longer because of the thickness.

About the flax egg…it’s surprisingly super easy to make! I can’t believe I haven’t tried this after being vegan for almost 4 years!

1 egg=1 Tablespoon of flax seeds and 3 Tablespoons of water

I put both in the food processor together. While I couldn’t get the flax seeds to grind super fine (I probably need to upgrade some kitchen equipment) it totally worked even though a lot of the seeds were still whole. It’s pretty amazing how egg-like the substance gets!

I have to give a shout out to my all time favorite nut butter brand, Justin’s. We go through at least one jar of this a week! My current favorite…Justin’s chocolate almond butter. It goes in my oatmeal EVERY morning:)