Gluten-Free Zucchini Brownies
Delicious sugar-free and gluten-free brownies
- 200 g shredded zucchini
- 140 g oat flour
- 70 g tapioca flour
- 35 g raw cocoa powder
- 1/2 tsp maple syrup
- 130 ml plant based milk
- 50 g maple syrup
- 2 tbsp almond butter
- 1 tbsp raw cocoa powder
Shred the zucchini in a vegetable grater.
Place all the ingredients in a blender, blend until smooth.
Pour the batter into the brownie pan.
Bake for about 25 minutes at 180°C/350°F.
Make the frosting by mixing all the ingredients together until smooth.
Spread frosting over the brownies.
Garnish with your choice of toppings, like mint or strawberries, and serve!