Vegan Double Chocolate Zucchini Brownies

Learn how to make a decadent dessert favorite with a healthy twist! Vegan double chocolate espresso zucchini brownies on The Healthy Voyager’s Global Kitchen hosted by Carolyn Scott-Hamilton!
Get your healthy dose of veggies and protein in an indulgent, guilt-free dessert with this fun and easy recipe by The Healthy Voyager!

Vegan Double Chocolate Espresso Zucchini Brownies Recipe

1 cup almond butter
1 1/2 cup skinned, seeded and grated golden zucchini
1/3 cup agave
1 egg replacer or flax egg
1 teaspoon vanilla
1 teaspoon baking soda
i/2 teaspoon cinnamon
1 teaspoon cocoa powder
1 teaspoon ground espresso (add 1/2 teaspoon more for stronger flavor)
1/4 teaspoon salt
1 cup vegan semi-sweet chocolate chips
Preheat oven to 350.

Combine all ingredients in a large bowl.

Pour into a greased 9×9 baking pan.

Bake 25-30 minutes or until a toothpick comes out clean.

Cool, cut into squares and enjoy!

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