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Vegan Zucchini Espresso Brownies

HealthyVoyager's picture
You could toss slices of zucchini onto the grill or stir them into a salad, but why do that when the Healthy Voyager can show you how to turn zucchini into indulgent espresso brownies?? Join Carolyn Scott-Hamilton in this episode of the Healthy Voyager as she puts a unique spin on Golden Zucchini. Not only do these brownies taste as good as they look, but they are a great way to get non-veggie eaters to devour them!
Ingredients
  Almond butter 1 Cup (16 tbs)
  Grated zucchini 1 1⁄2 Cup (24 tbs), skinned, seeded and grated (golden)
  Agave 1⁄3 Cup (5.33 tbs)
  Egg replacer/Flax egg 1
  Vanilla extract 1 Teaspoon
  Baking soda 1 Teaspoon
  Cinnamon 1⁄2 Teaspoon
  Cocoa powder 1 Teaspoon
  Ground espresso 1 Teaspoon (add 1/2 teaspoon more for stonger flavor)
  Salt 1⁄4 Teaspoon
  Vegan chocolate chips 1 Cup (16 tbs) (semi-sweet)
Directions

GETTING READY:

  1. Preheat oven to 350°F.

MAKING:

  1. In a bowl, combine all ingredients and mix well using a hand mixer.
  2. Transfer to a greased pan and pop into oven.
  3. Bake for 25-30 minutes.
  4. Allow to cool and cut into pieces.

SERVING:

  1. Serve and enjoy!
Things You Will Need
9×9 baking pan
Large bowl
Hand mixer

Recipe Summary

Difficulty Level: 
Easy
Dish: 
Brownie
Method: 
Baked
Course: 
Dessert
Ingredient: 
Golden Zucchini
Restriction: 
Vegan, Gluten Free
Interest: 
Easy, Healthy
Cuisine: 
European
Taste: 
Sweet
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes
Servings: 
10

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Nutrition Rank

Nutrition Facts

Serving size

Calories 121 Calories from Fat 72

% Daily Value*

Total Fat 9 g13.1%

Saturated Fat 2.4 g11.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 189.8 mg7.9%

Total Carbohydrates 11 g3.6%

Dietary Fiber 2 g8%

Sugars 3.5 g

Protein 3 g5.3%

Vitamin A 0.8% Vitamin C 5.9%

Calcium 6.9% Iron 4%

*Based on a 2000 Calorie diet

Vegan Zucchini Espresso Brownies Recipe Video