Vegan and Gluten Free Recipe: Zucchini Brownie Cake

These brownies are fantastic served with Flora vegan whipped cream or vegan icecream. 

Ingredients:

- 1 1/2 cups of sugar

-1/2 cup of canola or vegetable oil

- 2 teaspoons of vanilla essence

- 2 cups of self raising flour or if you are making gluten free use approximately 3 1/2 cups. We use the 'I'm Free From' flour brand. You may require a little more or less gluten free flour depending on the type you select

- 1/4 to 1/3 cup of cocoa powder

-  The equivalent of 2 eggs made with vegan egg replacer. We used the Organ brand

-  1 teaspoon of salt

-  1 grated zucchini. Do not squeeze away the juice as it is needed to add moisture to the recipe

- 1 cup of chocolate chips. We use the Sweet William brand

- optional - a little soy milk to add if you find the batter is too stiff after combining. 

Method:

- In a bowl, combine the sugar, oil, vanilla, and eggs. Mix well. Stir through the grated zucchini.

- Add the flour, cocoa and salt and mix well. Stir through the chocolate chips.

- Line a tray with baking paper and pour in the batter. The brownies rise well so ensure there is space in your tray for them to do so.

- Bake for approximately 40 minutes. Check the brownie is cooked through using a skewer.

Enjoy!