These healthy Zucchini Brownies are one of our favorite guiltless treats! They are vegan, gluten free, and the perfect recipe to bake with zucchini - which makes the brownies extra nutritious.

We love baking with zucchini! You start with a green vegetable, and end with a decadent dessert. It makes us feel like magicians - and the zucchini is truly the magic ingredient! But the zucchini deserves credit for more than just being a great baking ingredient - like most vegetables, it's a nutrient powerhouse. A cup of zucchini is brimming with vitamin C, potassium and magnesium. You also get a nice hit of folate and B Vitamins.

These easy to make brownies are sweetened just with pure maple syrup, coconut sugar and our favorite chocolate chips. Top them with sea salt and walnuts to make them extra special.

ZUCCHINI BROWNIES

Ingredients:

• 1 flax egg (1 tablespoon Flaxseed Meal + 3 tablespoons lukewarm water)

• 1 cup grated zucchini (we use a box grater. no need ot peel)

• 1/2 cup peanut butter - (or almond butter. runny, no added sugar)

• 1 teaspoon vanilla

• 1/4 cup maple syrup

• 1/2 cup coconut sugar

• 1/2 cup unsweetened cocoa powder

• 1/2 cup almond flour - see note for options

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 2 tablespoons coconut oil (melted)

• 1/4 cup chocolate chips (we like Hu Brand)

• 1/4 cup chopped walnuts

• sprinkle of Maldon sea salt

Instructions:

1. Preheat the oven to 350°F. Line a 9-inch x 5-inch baking pan with parchment paper.

2. Finely grate 2 large zucchinis, skin on - about 1 cup tightly packed and place in a large mixing bowl

3. Add peanut butter, flax egg, vanilla, maple syrup, and coconut sugar. Stir the ingredients together until consistent. (It will be liquidy at this point)

4. Stir in the unsweetened cocoa powder, baking soda, salt, and melted coconut oil, making sure all the cocoa is incorporated and no lumps are left.

5. Now, stir in almond flour and fold in the chocolate chips. Transfer the brownie batter into the prepared baking pan. Sprinkle with the walnuts, and slightly press them into the batter.

6. Bake for 30 minutes or until the top and sides are set and a toothpick inserted in the center of the brownie comes out clean.

7. Remove the pan from the oven and cool down in the pan for 15 minutes.Use the parchment paper to lift out the brownie from the pan to a cooling rack. Cool for another 30 minutes. Finally, sprinkle with Maldon Sea Salt

Note: To make it easier to slice - pop it 10 minutes in the fridge after fully cooled. This will set the brownie to perfection, slice without breaking, and the chocolatey texture will be enhanced.