Vegetology 

|recipe copyright of: Vegetology| 

 

1 egg 

1 flax egg (1 Tbs flax + 3 Tbs warm water) 

1 Tbs vanilla extract 

1/2 cup white rice flour 

1/2 cup all-purpose flour 

1/2 cup organic cocoa powder 

1+1/2 Tbs baking soda 

1+1/2 cups shredded zucchini 

1/2 cup semi-sweet chocolate chips (+ 1-2 Tbs for topping) 

1/4 cup unrefined coconut oil 

1/4 cup + 1-2 Tbs vanilla almond milk 

 

Preheat oven to 350 degrees. 

 

In a large bowl, combine all dry ingredients. In a medium-sized bowl, combine the flax + water, to creat a 'flax egg,' allowing it to gel for approximately five minutes. Crack your egg and whisk together with the flax egg. Add the other wet items such as the honey,vanilla & solid coconut oil. Combine the wet ingredients with the dry ingredients, stirring until all ingredients are evenly distrubted. Add the almond milk, stirring a little more. Fold in the shredded zucchini and chocolate chips. 

 

Next, grease a glass 8x8" dish. Pour batter into the dish, spreading evenly with a greased spatula. Top with remaining chcolate chips and bake for 25-30 minutes. The brownies are done when pierced with a knife, it still reveals a few crumbs. It's important to underbake it by a few minutes to retain as much moisture as possible. Remove from oven and allow to set for ten minutes before removing the slices of brownie from the pan. For best results, store in an air-tight container in the refrigerator!