Recipes
Vegan Chocolate Zucchini Blondies
Sneaking greens into sweets 101 brought to you by Kyoot.
Ingredients
- 1/2 cup (125g) cashew butter
- 1/4 cup (60g) plant-based milk
- 2/3 cup (85g) coconut sugar
- 2 flax eggs (2 tbsp ground flax + 4 tbsp water)
- 1 cup (100g) shredded zucchini
- 1 cup (120g) oat flour
- 1/2 cup (50g) rolled oats
- 2 tsp baking powder
- 1/2 tsp salt
- 1 chopped up bar of @eatkyoot (flavour of choice)
- 1 bar of @eatkyoot (flavour of choice, broken into squares)
Directions
- Preheat the oven to 350ºF / 175ºC
- Whisk together the cashew butter, nondairy milk, coconut sugar, flax eggs, and vanilla
- Add zucchini, and stir to combine
- Add oat flour, oats, baking powder, and salt. Mix to form a thick dough
- Fold in the chopped chocolate (not the squares)
- Spread batter into a baking dish (oiled or lined with parchment paper)
- Bake for 20-25 minutes at 350ºF. The edges should be lightly brown when they are done
- Remove from the oven and immediately arrange the squares of Kyoot and let them melt slowly on top. Cool for at least 30 minutes before slicing
- Enjoy! (Try a sprinkle of flaky salt on top, or serve with vegan ice cream)
- Store in an airtight container in the fridge for up to a week, or freeze for longer storage
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