What can I use instead of almond flour?

My best suggestion would be oat flour though this has not been tested so I can't guarantee results.

What can I use instead of coconut sugar?

You can use light or brown sugar instead of coconut sugar.

What can I use instead of banana?

You can use applesauce instead of banana but you may want to increase the sugar to 2/3 cup, unless you use sweetened applesauce.

What can I use instead of almond butter?

You can use sunflower seed butter, cashew butter or peanut butter instead of almond butter.

Healthy Zucchini Brownies Recipe (Vegan and Gluten-Free)

Description

These but healthy zucchini brownies are so fudgy and decadent no one will guess they’re vegan, gluten-free and made with just 10 wholesome ingredients.

Ingredients

1 medium zucchini, shredded and squeezed of excess moisture (about 1 cup or 90 g after squeezing)
1 medium mashed ripe banana (~⅓ cup, 90 g)
1 tbsp flaxseed meal + 3 tbsp water
½ cup coconut sugar (64 g)
½ cup almond butter (128 g)
2 tbsp melted and cooled coconut oil
1 tsp vanilla extract
½ cup cocoa powder (40 g)
½ cup packed almond flour (64 g)
½ tsp baking soda
½ tsp salt
⅓ cup chocolate chips or chunks + extra for sprinkling on top (55 g)

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Instructions

Prepare: Preheat the oven to 350˚F (180˚C) and line an 8×8 inch baking pan with parchment paper. Spray the parchment paper with non-stick cooking spray.
Mix Flax Egg: In a small bowl, mix the flaxseed meal and water to make a flax egg. Let sit for at least 5 minutes while you gather the rest of the ingredients.
Prep Zucchini: Finely grate the zucchini then squeeze it over a strainer or bowl to squeeze out excess liquid.
Mix Wet Ingredients: If you haven’t mashed the banana, add that to a large mixing bowl and mash well with fork until it resembles a smooth paste. Add the grated zucchini, flax egg, coconut sugar, almond butter, coconut oil and vanilla and mix well to combine.
Add Dry Ingredients: Add the cocoa powder, almond flour, baking soda and salt to the bowl and stir until fully combined. Mix in the chocolate chips.
Bake Brownies: Transfer batter to the prepared baking pan and top with extra chocolate chunks if desired. Bake at 350˚F (180˚C) for 33-35 minutes, or until a toothpick comes out with just a few crumbs attached.
Cool: Remove the pan from oven and let the brownies cool completely before cutting. This helps ensure the brownies stay together. You may want to put the pan in the fridge to speed up the cooling process. Once fully cooled, slice and enjoy.

Notes

Serve brownies heated up, at room temperature, or straight from the fridge. Store brownies in an air-tight container at room temperature for up to 2 days, in the fridge for up to 1 week, or in the freezer for up to 3 months.

Nutrition

Serving Size: 1 brownie
Calories: 140
Sugar: 9 g
Sodium: 120 mg
Fat: 8 g
Carbohydrates: 13 g
Fiber: 2 g
Protein: 3 g

Keywords: healthy zucchini brownies, vegan zucchini brownies