Upon searching online for a healthy dessert recipe, I came across one for zucchini brownies. I tweaked it up a little bit and decided to make them entirely vegan and baked in a muffin pan.
You will need:
- 2 cups whole wheat flour
- 1 1/2 cups raw unrefined white sugar
- 1 1/2 tsp. baking soda
- 1 tsp. salt
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp. organic cinnamon
- 1 tsp. ground flaxseed
- 1/2 cup organic unsweetened applesauce
- 1 tbsp. vanilla extract
- 2 cups organic zucchini, finely shredded and drained
Preheat oven to 350 degrees and lightly grease a 12-cup muffin pan with vegetable oil spray. In a mixer, combine the applesauce, sugar, vanilla extract until fully incorporated on medium speed for about 2 minutes. In a separate bowl, sift together flour, cocoa powder, baking soda, salt, cinnamon, and ground flax seeds. Add flour mixture to the sugar mixture and mix on low speed until just combined. Remove bowl from mixer stand and fold in zucchini by hand. Fill the muffin cups about 3/4 full. I used an ice cream scooper, and it made it much easier and cleaner to get an even amount for each cup. Bake for about 25-30 minutes. Enjoy right away with a tall glass of cold almond milk or your favorite hot tea.