Ingredients:
Dry:
1/2 cup of any flour (I used GF all purpose flour)
1/2 cup of cacao powder
1/2 cup of sugar (I used coconut sugar)
1 tsp baking soada
1/4 tsp baking powder
1/4 tsp salt
Wet:
1 1/2 cups of shredded zucchini
3 TBS of flax or chia egg
1/2 cup of melted coconut oil
1 plain non-dairy yogurt (I used Kite Hill Foods Greek yogurt)
3/4 cup of vegan dark chocolate chips
Instructions:
Pre-heat oven to 375F. Shred zucchini with cheese grater or food processor and squeeze out excess water and set aside.
Mix all dry ingredients and all wet ingredients in separate bowls. Then combine all ingredients, mixing chocolate chips gently in last if you are using an electric mixer. Grease a brownie tray with coconut oil and pour mixture in. Bake 40-45 min or until knife comes out clean.
Allow to cool slightly and eat warm or room temperature!