These brownies are fantastic served with Flora vegan whipped cream or vegan icecream.
Ingredients:
– 1 1/2 cups of sugar
-1/2 cup of canola or vegetable oil
– 2 teaspoons of vanilla essence
– 2 cups of self raising flour or if you are making gluten free use approximately 3 1/2 cups. We use the ‘I’m Free From’ flour brand. You may require a little more or less gluten free flour depending on the type you select
– 1/4 to 1/3 cup of cocoa powder
– The equivalent of 2 eggs made with vegan egg replacer. We used the Organ brand
– 1 teaspoon of salt
– 1 grated zucchini. Do not squeeze away the juice as it is needed to add moisture to the recipe
– 1 cup of chocolate chips. We use the Sweet William brand
– optional – a little soy milk to add if you find the batter is too stiff after combining.
Method:
– In a bowl, combine the sugar, oil, vanilla, and eggs. Mix well. Stir through the grated zucchini.
– Add the flour, cocoa and salt and mix well. Stir through the chocolate chips.
– Line a tray with baking paper and pour in the batter. The brownies rise well so ensure there is space in your tray for them to do so.
– Bake for approximately 40 minutes. Check the brownie is cooked through using a skewer.
Enjoy!
