Vegan Holiday Squares: Guilt-Free Delight with Almond Butter, Zucchini and……

https://www.facebook.com/JaneVelezMitchell/videos/10159797345020693/
Animal activist extraordinaire, Dani Rukin, shows us how to make a guilt-free, dairy-free, zero cholesterol holiday favorite!

Zucchini & Almond Butter, Chocolatey Chip Holiday Treat!
INGREDIENTS 

• 2 1/2 heaping cups grated zucchini (approximately 2 medium zucchini, squeeze out excess water)
• 1 jar chunky (or creamy) almond (or peanut) butter
• 1 1/2 flax eggs (3 Tbsp ground flax in 7 Tbsp water, per egg (in small dish, stir and let sit for 5 minutes)
• 1/2 cup maple syrup
• 2 tsp vanilla
• 1 1/2 tsp baking soda
• 4 tsp cinnamon
• 1 tsp ground ginger
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 1/2 cup chocolate chips + a few extra to sprinkle on top before baking
• Sprinkle powdered sugar on top after baking, for decoration (optional)

INSTRUCTIONS

• Pre-heat oven to 350 degrees. Lightly oil 9 x 13 baking pan. Set aside.
• Stir together almond butter, zucchini, egg, maple syrup and vanilla in a large bowl until combined.
• Add in the rest of ingredients (except chocolate chips) and stir.
• Fold in chocolate chips.
• Bake at 350 for thirty minutes or until a toothpick comes out clean.

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