Carolyn Scott Hamilton
Tasty, gluten free and healthier than some traditional chocolate treats, these golden summer zucchini expresso brownies are a great way to get veg-avoiders to devour them!
260g almond butter
165g skinned, seeded and grated golden zucchini / courgette
115g agave
1 egg replacer or flax egg
1 tsp vanilla
1 tsp baking soda
½ tsp cinnamon
1 tsp cocoa powder
1 tsp ground espresso (add ½ teaspoon more for stronger flavour)
¼ tsp salt
175g vegan chocolate chips
Tasty, gluten free and healthier than some traditional chocolate treats, these golden summer zucchini expresso brownies are a great way to get veg-avoiders to devour them!
1. Preheat oven to 180°C (160°C fan) / Gas Mark 4.
2. Combine all ingredients in a large bowl.
3. Pour into a greased 9×9 baking pan.
4. Bake 25-30 minutes or until a toothpick comes out clean.
5. Cool, cut into squares and enjoy!
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