Tag Archives: zucchini

Zucchini Chocolate Chip Cookies {vegan}

These are simply the best! They started as a way to use up the extra garden abidance of zucchini this season, but now they have turned into a regular favourite! Essentially they are like a healthy and homemade granola bar (which means you can have it any time of day!)

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yield: 2 1/2 DOZEN COOKIES

cook time: 10-12 MINUTES

INGREDIENTS:

  • 1 cup organic light spelt flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/4 cup organic virgin coconut oil, melted
  • 1/2 cup dark brown sugar or coconut sugar
  • 1/4 cup organic raw cane sugar
  • 1 flax egg ( 1 tbsp ground flaxseed + 2 tbsp water, mix and let sit for 5 minutes)
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini (and drained)
  • 2 cups rolled oats
  • 1/2 cup unsweetened coconut flakes
  • 3/4 cup semisweet vegan chocolate chips
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
  2. In a small bowl, prepare flax egg.
  3. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
  4. In a large mixing bowl, combine coconut oil and sugars, mix until smooth. Add flax egg and vanilla extract. Next, add the shredded zucchini. Be sure to squeeze out any extra liquid with your hands. Mix until combined.
  5. Slowly add flour mixture until just combined. Stir in oats, coconut, and chocolate chips.
  6. Drop cookie dough by heaping tablespoonfuls, 2 inches apart, onto prepared baking sheet. Bake for 10-12 minutes or until cookies are slightly golden around the edges and set. Remove cookies from pans; cool completely on wire racks.

Chocolate Zucchini Brownies with Peanut Butter Frosting 

Chocolate Zucchini Brownies with Peanut Butter Frosting

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Ingredients

  • 1/2 cup pitted and chopped dates
  • 3/4 cup hot water
  • 1/3 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 cup organic light spelt flour, or buckwheat for gluten free option.
  • 1/3 cup raw cocao powder
  • 1/4 cup organic coconut sugar
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon Himalayan or sea salt
  • 1 cup finely shredded zucchini, by hand or with a food processor 
  • 1/4 cup walnut pieces or pumpkin seeds for a nut free version

FROSTING:

  • 1/2 cup vegan chocolate chips
  • 3 tablespoons almond milk
  • 1 tablespoon natural peanut butter

Instructions

  1. Place the dates in a small bowl and pour the hot water over them. Allow to soak until the dates are soft, about 1/2 hour.
  2. Preheat oven to 350 F. Prepare an 8×8-inch baking dish by lining it with parchment paper or oiling lightly.
  3. Put the dates and the soaking water in the blender with the applesauce and vanilla. Blend at high speed until completely smooth. Set aside.
  4. Combine the flour, cacao, coconut sugar, baking soda, and salt. Stir in the zucchini and walnuts, if using. Add the blended date mixture and stir until all the flour is moistened. The batter will be thick. Spoon it into the prepared pan and smooth over the top.
  5. Bake for about 25 minutes, or until brownies are no longer liquid in the middle and edges are firm but not drying out. Allow to cool.
  6. You can eat them plain or add the Chocolate-Peanut Butter Frosting:
  7. Combine the chocolate chips, non-dairy milk, and nut butter in a double boiler, cook and stir until chocolate is melted and mixture is smooth. Frost brownies immediately. Allow to stand about 20 minutes to firm up. Enjoy!

Inspired by Fat Free Vegan.com