¾cupPacked Light Brown Sugarcan replace with Coconut Sugar
1tablespoonVegan Greek Yogurt
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Preheat the oven to 180C/350F and grease the baking dish with non stick cooking spray and line with parchment paper.
In a mixing bowl, Whisk together Coconut Flour, Cocoa Powder, Baking Powder and Kosher Salt. Set aside.
Add the grated Zucchini, Coconut Oil, Vanilla Extract, Granulated Sugar, Brown Sugar and Chocolate Chips to the dry ingredient mixture. Fold until combined. (if the brownie batter is too dry you can add some water or milk and fold until combined)
Transfer this brownie batter to the lined baking dish. Top with some more Chocolate Chips and bake for 35 min or until a toothpick inserted in the center comes out clean.
Allow the Zucchini Brownies to cool in the baking pan for 5-10 min before you cut and serve.
Greek Yogurt and White Vinegar works as a replacement for Eggs. If you want you can add 2 LARGE EGGS as a replacement.You can also use 1 tablespoon Flaxmeal + 2 tablespoon water to make flaxegg and use as a vegan replacement for Yogurt and vinegar.Or simply use vegan greek yogurt and vinegar to make vegan flourless Zucchini Brownies.
How to Prep the Zucchini
Simply grate the Zucchini using a box grater or pulse in a food process.Transfer to a colander with a dish in the bottom. Squeeze out the excess water from grated Zucchini using a clean kitchen towel and then use it to make Zucchini Brownies.
The Best Zucchini Brownies ever (Flourless Zucchini Brownies)
Amount Per Serving
Calories 310Calories from Fat 180
% Daily Value*
Saturated Fat 16g100%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Vitamin A 33IU1%
Vitamin C 3mg4%
* Percent Daily Values are based on a 2000 calorie diet.
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The Best Zucchini Brownies ever (Flourless Zucchini Brownies) https://www.recipemagik.com/the-best-zucchini-brownies-ever/