Gather up those footlong monsters growing in your garden its time to make some decadent dairy free/ gluten free chocolate zucchini bars!
Preheat your oven to 350 degrees F
Ingredients:
1/4 cup arrowroot starch/flour- no substitutions
1/3 cup AP gluten free flour, I use CUP4CUP linked below
1/3 cup cocoa powder
1/2 cup coconut sugar
1/4 tsp salt
1 teaspoon baking soda
1/4 teaspoon baking powder
2 eggs, can be substituted for 2 flaxseed eggs
1/4 cup almond or coconut milk can be substituted for regular milk
1 teaspoon vanilla extract
1/4 cup of coconut oil, slightly melted
1 cup of shredded zucchini
2 Tablespoons of pure maple syrup
Icing:
2 teaspoons of vanilla extract
1/4 cup melted coconut oil
1/2 cup pure maple syrup
3/4 cup cocoa powder
In one bowl combine your wet ingredients: Sugar, maple syrup, milk, vanilla, zucchini, coconut oil.
In another bowl combine your dry ingredients: Flour, starch, cocoa, baking powder/soda, salt.
Add the wet into the dry and mix until incorporated.
Line an 8x8 pan with parchment paper and pour the batter in, you can top with chocolate chips if you'd like.
Bake at 350 for 20 minutes, allow to cool before frosting
While the bars are cooling-In a food processor or blender combine the ingredients for the icing.
Pulse or blend for a minute until it reaches a smooth/fudgy consistency
Lather the icing on top, sprinkle with chocolate chips and place in the refrigerator until the icing sets.
Makes around 9 bars depending on the size of the cuts.
