** i do realize that the photo above reads "flourESS zucchini brownies". my apologies for my error.
but anyways,
you heard me.
zucchini brownies.
like there are green vegetables in these brownies.
but can you taste it? no.
but does it make these brownies totally delicious, and moist, and amazing, and absolutely scrumptious??
you guessed it!
IT DOES. and LOOK at the drizzle of coconut whip cream on that brownie.
it's almost like they were made for each other. i ship it.
i'm suspecting that the majority of you will just end up closing the tab to these brilliant brownies, because it contains green things.
but to the few of you who a reading on… i congratulate you. you will be able to make awesome zucchini brownies after this.
(i forgot to mention that these brownies are vegan, gluten-free, flourless, and awesome)
brownies:
1/2 cup nut butter (i used leftover homemade cashew butter and hazelnut butter)
1/4 cup agave
1/2 cup finely smashed banana (about 1 large)
1 tsp vanilla extract
1/2 cup cocoa/cacao powder
1 1/2 cup shredded zucchini (from 1 medium-large zucchini)
3/4 cup oats (gf if desired)
1 tsp baking soda
1/4 tsp salt
coconut whip cream:
1 can full fat coconut milk
1 tbs sugar (or other granulated sugar)
for the whip cream:
01. the night before you make the brownies, or eat the brownies, place a can in your fridge.
02. the next day, gently take out the can, *do not shake it*
03. carefully turn the can upside-down and take off the top of the can using a can-opener.
04. in your sink, drain out the liquid at the top.
05. empty the dense coconut cream at the bottom of the can into a bowl, and whip it with sugar in an electric mixer, or by hand — (which is what i do to get those muscles pumpin')
for the brownies:
00. preheat oven to 350 degrees F
01. grind oats until ground into a fine flour (i used a bullet smoothie maker)
02. in a large bowl with a whisk, mix together nut butter, agave, the smashed banana, and vanilla. vigorously mix, until smooth. (optionally, you can use a standard mixer)
03. add in cocoa, oat flour, zucchini, and baking soda, salt, and mix again until well combined. it's okay if the shredded zucchini breaks up!
04. pour brownie batter into 9" x 9" pan (or close) and bake for 25-30 minutes. mine were perfect at 25, but my oven is ancient.
05. let brownies cool & top with coconut whip cream
have a fantastic weekend! (and a lovely spring break to all of you public school-ers!)
