Pumpkin Chocolate Brownie
Pumpkin Chocolate Brownies--vegan, gluten free, dairy free snack full of nutrition and flavor.
Servings 9
Calories 343kcal
Ingredients
Brownies
- 2 cups gluten free 1 for 1 flour I used Bob's Red Mill
- 1 cup chocolate or cacao powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- ¼ cup coconut oil
- 1 cup organic applesauce
- ½ cup coconut sugar
- 2 teaspoon vanilla
- 2 cups shredded zucchini
Pumpkin Topping
- 15 oz organic pumpkin
- 3 tablespoon tapioca flour
- 3 tablespoon maple syrup
- Optional Chocolate Glaze
- Mix small amount of chocolate powder with maple syrup until creamy
Instructions
Brownies
- Mix all dry ingredients well.
- Add oil, vanilla and applesauce.
- Add zucchini.
Pumpkin Topping
- Mix all ingredients until smooth
- Grease square 9x9 pan with coconut oil
- Spread brownie mix evenly on bottom of pan.
- Add pumpkin topping.
- Bake at 350 for 1 hour.
- Let brownies cool completely. Drizzle with optional chocolate glaze.
