- Prep Time:
- Cook Time:
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- Makes:
Double Chocolate Silken Zucchini Brownies
Ingredients
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⅔ cup quinoa (dry)
¼ cup Peanut Butter
2 tsp ginger, freshly grated
¼ cup low sodium soy sauce
1 tbsp honey
2 tbsp rice vinegar
1 tbsp sesame oil
1 red bell pepper, sliced
¼ cup red onion, diced
2 cups red cabbage, shredded
½ cup cilantro, chopped
1 cup carrots, shredded
1 cup edamame, shelled
½ cup cashew halves
6 stalks scallion, diced
Instructions
1. Preheat oven to 350. Line 8x8 baking pan with parchment paper.
2. Measure 8 oz of tofu.
3. Peel and shred zucchini (I like to use a box grater). Wring it out with a dish towel to remove excess moisture.
4. To a medium mixing bowl, add tofu, zucchini, coconut oil, sugar and vanilla extract (Note: you can also use a blender or mixer to do this).
5. Add in dry ingredients: flour, cocoa powder, baking powder and salt. Gently mix together.
6. Pour batter into a parchment-covered 8x8 baking pan.
7. Mix peanut butter with water in a microwave-safe bowl and heat until peanut butter is melted (in increments of 15 seconds). Stir well and drop it on the brownie mix in the parchment pan. Take a fork or knife and swirl it around.
8. Lastly, add in chocolate chips to top, and sea salt, if desired.
9. Bake for 30-32 minutes, or until a toothpick inserted comes out clean.
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