Zucchini Brownies with Cranberry Cream

Zucchini Brownies

• 250 g (1 1/2 cups) all-purpose flour
• 150 g (3/4 cups) raw sugar
• 50 g (1/2 cups) cacao powder
• ¼ tsp salt
• 1 tsp baking powder
• 2 flaxed eggs (2 tbsp ground flaxseed mixed with 6 tbsp water)
• 200 ml (1 cup) plant-based milk
• 1 tbsp apple cider vinegar
• 200 g (1 1/7 cups) zucchini, grated
• 60 ml (1/4 cup) coconut oil
• 2 tsp vanilla
• 100 g (3/5 cups) chocolate chips

Cranberry Cream

• 200 ml whipped cream
• 100 g cream cheese
• 5 tbsp powdered sugar
• 1 tbsp LOOV organic freeze-dried wild cranberry powder

Preheat oven to 180 degrees. Line a small baking tin with parchment paper. In a large bowl whisk together flour, sugar, cacao, baking powder, salt. Add apple cider vinegar to milk and let sit for a few minutes. Add flax eggs, oil, vanilla, and stir. Add the wet mixture and zucchini to the flour mixture and stir until smooth. Add chocolate chips and pour the batter into the baking dish. Bake for about 35 minutes, then let cool down while you make the whipped cream. Whip together whipped cream and cream cheese, add sugar and cranberry powder, then decorate the brownie with cream. Enjoy!