Vegan Gluten-Free Zucchini Brownies

I need to go on a healthy baking kick. Seriously, between last weekend and the weekend before, I have been on a food and desserts overload.  BUT I still want to have a little something for my sweet tooth.  So, over the next few weeks I am going to aim for healthier desserts.  We shall see what happens.  I just need this, there is some serious training needed in my future because the Nation's Tri is just around the corner...and I don't want to let my team members down.  Plus, it has never hurt anyone to try and eat a bit healthier...for a while.  So here goes nothing...

These brownies, well let me just tell you that you would seriously have no idea they are vegan and gluten-free AND have zucchini in them.  They are light and moist, with the right amount of chocolaty taste to cure a sweet tooth.  Courtney even went so far as to call them "amazingly delicious."  They really are very tasty...like I might have to make another batch to take to Philadelphia for LiveSTRONG this weekend tasty.  I would HIGHLY recommend these!  Enjoy!

Zucchini shredding time.  

Wet vs. Dry

In goes the zucchini...which almost melts into the brownies.  Once they are baked no one will know there is zucchini in them.

I might have already shared these with friends and had one myself before I remembered to take a picture.

Vegan Gluten-free Zucchini Brownies: (adapted from Mommy I'm Hungry)

1/4 cup unsweetened apple sauce

2/3 cup raw sugar

1 teaspoon vanilla extract

1 cup Pamela's Ultimate pancake/baking mix

1/4 cup unsweetened cocoa powder

3/4 teaspoons baking soda

1/2 teaspoon salt

1 cups zucchini (shredded)

1.  Preheat oven to 350 degrees F.  Spray a 9 x 5 inch loaf pan with non-stick cooking spray.

2.  In a large size mixing bowl, whisk together the apple sauce and sugar.  Then whisk in the vanilla extract.

3.  In a medium size mixing bowl, sift together the Pamela's Ultimate, cocoa powder, baking soda and salt.

4.  Gently stir the dry ingredients into the wet, just until combined.  Then fold in the shredded zucchini.  Pour into prepared pan and bake for 25-30 minutes or until tooth pick comes out clean.  Do not over bake.  Enjoy!