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In recent years, the trend of vegan desserts has taken the culinary world by storm. With a growing awareness of health and sustainability, more people are seeking out sweet treats that not only satisfy their cravings but also align with a plant-based lifestyle. This shift has led to innovative recipes that cleverly incorporate vegetables into desserts, making them both nutritious and indulgent. One standout example of this delightful fusion is the Decadent Vegan Zucchini Brownie Bites—small, fudgy morsels that promise to please vegans and non-vegans alike.

Vegan Zucchini Brownie Bites

Discover the joy of guilt-free indulgence with these Decadent Vegan Zucchini Brownie Bites! Perfectly fudgy and made with wholesome ingredients, these brownie bites blend rich chocolate flavor with the nutritious goodness of zucchini. Ideal for vegans and dessert lovers alike, they are low in calories and packed with vitamins. Easy to make and customizable, they make a delicious snack or a sweet finish to any meal. Dive into the world of healthy baking and enjoy a treat that satisfies both cravings and dietary choices!
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Ingredients
  

1 medium zucchini, grated and excess moisture squeezed out

1 cup almond flour (or any nut flour of choice)

1/2 cup unsweetened cocoa powder

1/2 cup maple syrup (or agave syrup)

1/4 cup coconut oil, melted

1/4 cup almond milk (or any plant-based milk)

1 tsp vanilla extract

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup vegan chocolate chips

Optional: 1/4 tsp cinnamon for added flavor

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a mini muffin tin with paper liners or grease it lightly with coconut oil.

    Prepare the Zucchini: Grate the zucchini using a box grater or food processor. Once grated, place the zucchini in a clean kitchen towel and twist it to squeeze out as much liquid as possible. This helps keep the brownies from becoming too soggy.

      Mix Dry Ingredients: In a large mixing bowl, combine the almond flour, cocoa powder, baking powder, baking soda, salt, and cinnamon (if using). Whisk them together until well incorporated.

        Combine Wet Ingredients: In another bowl, whisk together the maple syrup, melted coconut oil, almond milk, and vanilla extract until smooth.

          Combine Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined. Then gently fold in the grated zucchini and vegan chocolate chips until evenly distributed.

            Fill Muffin Tin: Spoon the brownie batter into the prepared mini muffin tin, filling each cup about 3/4 of the way full. You can smooth the tops with a spatula if needed.

              Bake: Place the muffin tin in the preheated oven and bake for 15-18 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).

                Cool and Enjoy: Once baked, remove the brownie bites from the oven and let them cool in the tin for about 10 minutes. Carefully transfer them to a wire rack to cool completely. Enjoy warm or at room temperature!

                  Storage: Store any leftover brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They can also be frozen for up to a month.

                    Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 24 mini brownie bites