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In the world of culinary creativity, the fusion of healthy ingredients with indulgent flavors is a growing trend that excites taste buds and nourishes the body. One such recipe that perfectly encapsulates this idea is the Choco-Zucchini Bliss Bites. These delightful treats stand out not just for their rich chocolatey flavor but also for their clever use of zucchini—an unexpected yet versatile ingredient that can elevate sweet dishes to new heights.

Vegan Zucchini Brownie Bites

Discover the delicious balance of indulgence and health with Choco-Zucchini Bliss Bites! These delightful treats combine rich chocolate flavor with the surprising twist of zucchini, making them a nutritious snack or dessert option. Perfect for vegan and gluten-free diets, these bites use wholesome ingredients like almond flour, cocoa powder, and maple syrup. Enjoy them as a guilt-free sweet treat that you can feel good about—ideal for any time of day!
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Ingredients
  

1 cup grated zucchini (about 1 medium zucchini)

1 cup almond flour

1/2 cup cocoa powder

1/2 cup maple syrup

1/4 cup coconut oil, melted

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

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup vegan chocolate chips (optional)

1/4 cup chopped walnuts or pecans (optional)

Instructions
 

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

    Prepare Zucchini: Grate the zucchini using a box grater or food processor. Squeeze out the excess moisture using a clean kitchen towel or cheesecloth to prevent the brownies from becoming soggy. Measure out 1 cup of the grated zucchini.

      Mix Dry Ingredients: In a large bowl, combine the almond flour, cocoa powder, baking powder, baking soda, and salt. Whisk together until well combined.

        Combine Wet Ingredients: In another bowl, mix the melted coconut oil, maple syrup, almond milk, and vanilla extract. Stir until smooth and well blended.

          Combine Wet and Dry Ingredients: Pour the wet mixture into the bowl of dry ingredients. Stir gently until just combined. Do not overmix. Fold in the grated zucchini, vegan chocolate chips, and chopped nuts if using.

            Fill Muffin Tins: Spoon the brownie batter into the prepared mini muffin tins, filling each cup about 3/4 full.

              Bake: Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center comes out clean.

                Cool: Remove from the oven and let the brownie bites cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

                  Serve: Enjoy warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 24 mini brownie bites