Zucchini blondies with chocolate

Prep 5 min·Cook 20 min·Total 55 min·1 Baking pan·VEGAN·200 kcal

Ingredients

350 gr (12 oz) zucchini
150 gr (3/4 cup margarine or vegan butter
100 gr (1/2 cup) raw cane sugar (or coconut blossom sugar)
50 ml (1/4 cup) plant-based milk
50 ml (1/4 cup) sparkling water
1 tsp vanilla extract
1 tsp cinnamon powder
100 gr (3/4 cup) oat flour ((ground oats))
150 gr (1 ¼ cup) spelt flour (or 250 gr (2 cups) if you don’t use oat flour)
1 pinch of salt
1 tsp baking powder
1 tsp baking soda
1 Tbsp apple cider vinegar
50 gr (1.7 oz.) chocolate chips
80 gr (3 oz.) vegan chocolate for the frosting

Equipment: Baking oven

Instructions

1.Finely grind the zucchini and let them rest for a while, then squeeze as much water out as possible (either by hand or wrapped in a kitchen towel)
2.Add margarine, sugar, vanilla, milk and sparkling water into a bowl or a food processor and mix well
3.Mix all dry ingredients (flour, oat flour, cinnamon powder, salt, baking powder and baking soda) in a bowl and then add them to the liquid ingredients
4.Knead everything into a smooth dough
5.Now add the zucchini and apple cider vinegar and mix again (only short)
6.Now fold in the chocolate chips
7.Grease a square baking pan (ca. 30 x40 cm / 12 x 16’) and put the dough inside
8.Bake at 180°C (356°F) for approx. 30-40 minutes and then let it cool off
9.Melt the chocolate in a pot set in warm water and then spread it on top of the blondies

Notes

A tip from my kitchen: squeeze the grated zucchini really well – the drier it is, the moister and fudgier the blondies turn out. Without oat flour, just use 250 g (2 cups) of spelt flour. Stored airtight, the squares keep for 3 days at room temperature and up to a week in the fridge, and they freeze beautifully. If you prefer them a little cakier, leave them in the oven for a few extra minutes.

Nutrition per serving: 200 kcal