– 1 medium zucchini, shredded – 1 medium mashed ripe banana – 1 tbsp flaxseed meal + 3 tbsp water – ½ cup coconut sugar (64 g) – ½ cup almond butter (128 g) – 2 tbsp melted 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
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.
Finely grate the zucchini then squeeze it over a strainer or bowl to squeeze out excess liquid.
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 rest of the “wet” ingredients and mix until well combined.
Add all of the dry ingredients to the bowl except the chocolate chunks and stir until just combined. Mix in the chocolate chunks.
Transfer batter to the prepared baking pan and top with extra chocolate chunks if desired. Bake for 33-35 minutes.
let brownies cool in the pan, then slice and enjoy!
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