Vegan Zucchini Brownies With Strawberry Cream Cheese Frosting
Prep time: 15 minutes Cook time: 25-30 minutes
1 1/2 cups flour* 1/2 cup cocoa powder 2 t baking powder 1/4 t salt 1 cup sugar 1 stick Earth Balance vegan shortening 1 chia egg** 1 cup finely-shredded zucchini 1 t vanilla extract 1 cup dark chocolate chips 2-3 T milk or water
Strawberry Cream Cheese Frosting 1/4 cup diced strawberries 2 ounces cream cheese or Tofutti vegan cream cheese 1 1/2 T Earth Balance vegan shortening or butter 1/2 cup powdered sugar
*I use spelt flour or a 50-50 whole wheat-white flour blend ** Mix 2 T chia seeds with 1/4 cup water and stir until mixture gelatinizes
Preheat oven to 350 degrees.
In a medium bowl, sift together dry ingredients. Set aside.
In a large bowl, beat Earth Balance and sugar until fluffy. Add chia egg, zucchini and vanilla, and fold until well-mixed. Add water/milk as needed to thin the batter out slightly. Add dry ingredients in small batches, folding in flour mixture until a thick dough forms. Add milk/water as needed to help batter come together. Batter will be thick. Fold in chocolate chips.
In a greased 9×9-inch pan, pour in batter and spread in an even layer. Bake for 25 to 30 minutes or until toothpick comes out clean. Let cool.
Meanwhile, with a hand mixer, beat strawberries, cream cheese, Earth Balance and sugar. Frosting will resemble a thick glaze. Pour into a Ziploc bag or frosting piper. Cut the tip.
Once brownies are cool, pipe a small swirl of frosting on each brownie.
Makes 16 brownies