Page 29 - September Edition

Cooking for Healing

Zucchini Brownies

Stephanie Davidian

These zucchini brownies are plant based, gluten free, vegan, and much healthier than
regular brownies. You wouldn’t even guess that they have vegetables hidden within! Since the
vegetables are so well hidden, this is a great recipe for picky kids.
Ingredients
Stir in the chocolate chips and pour the batter
Dry into the lined pan. Bake for 35 minutes to get

3/4 cup granulated sugar, preferably organic fudgier brownies and 40 minutes for more
1 1/2 cups rolled oats, ground into flour cakey brownies. I would recommend to use the
1/2 cup dairy free chocolate chips toothpick test at around 30 minutes.
1/2 cup + 1 tbsp cocoa powder
1 tsp baking powder Let the brownies cool completely before cutting.
1/4 tsp baking soda Store extras covered in the refridgerator.
1/3 tsp salt
Enjoy!
Wet

1 1/4 cups shredded zucchini, water squeezed out
1/2 cup nut butter of choice
1/4 cup dairy free milk
1 tsp vanilla extract

Instructions
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Preheat the oven to 360 degrees Farenheit.
Line a 6x9 pan with parchment paper. Keeping Donate
the chocoalte chips aside, blend all the dry
ingredients in food processer. Add the wet

ingredients and blend until the batter is smooth.

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