These gooey, decadent zucchini brownie squares are not only vegan, gluten-free and acceptable on a ketogenic diet, but are also highly nutritious and delicious. Zucchini gives them an earthy sustenance and loads of antioxidants, while coconut oil packs in heart-healthy fatty acids. Added bonus: both of these ingredients will make your skin glow. We like to make our treats as healthy as possible, but there are always choices, so substitute your heart away. For instance, if there is a different kind of flour you prefer (whole wheat, oat, coconut), go for it—just be sure to check the ratio. Some people don’t want Stevia in their chocolate chips, and who could blame them? Two things we look for in chocolate and cocoa powder are fair trade and organic; with those two things in place, you really can’t go wrong.
Preheat the oven to 350 F or 180 C.
In a bowl add the shredded zucchini and sugar.
Stir in the coconut oil, flour, cocoa powder, vanilla extract, salt, and baking powder.
Stir until just combined.
Spread the mixture into a 9x5 inch casserole pan and top with chocolate chips.
Bake for about 25-30 minutes.
Serve and enjoy.
Ingredients
Directions
Preheat the oven to 350 F or 180 C.
In a bowl add the shredded zucchini and sugar.
Stir in the coconut oil, flour, cocoa powder, vanilla extract, salt, and baking powder.
Stir until just combined.
Spread the mixture into a 9x5 inch casserole pan and top with chocolate chips.
Bake for about 25-30 minutes.
Serve and enjoy.
