I didn’t waste any times getting back in the kitchen. I had to take a placement test at the community college this morning. That way, I am able to take summer classes to get ahead. Four hours of bubbling in letters made me want to bake something.
You still there? Good.
Protein Packed (Vegan) Zucchini Walnut Brownies
adapted from here
-1c oat bran (Oat flour would work too. I’m sure whole wheat flour would be fine.)
-1/3c protein powder (I used vanilla whey, so mine weren’t vegan. But if you use raw, pea, hemp, or any other plant based protein powder, then they will be vegan.)
-3/4tsp baking soda
-1/3c cocoa powder
-1tsp vanilla extract
-1c silken tofu (I’m sure cottage cheese or greek yogurt would work instead. Of course, they wouldn’t be vegan though.)
-1/4c canned pumpkin
-1/2c maple syrup or agave (or a combo of both, like I did)
-1c shredded zucchini (about 1 medium zucchini)
-1 c walnuts, chopped
1. Preheat oven to 450 degrees. Grease an 8″x8″ pan. Set aside.
2. In a food processor or magic bullet, blend the tofu. It will end up being most of a 12.3oz box of silken tofu. Leave it aside.
3. In a bowl, combine the dry ingredients (oat bran, protein powder, baking soda, cinnamon, and cocoa powder). Mix it on up.
4. Add the wet (vanilla extract, tofu, pumpkin, maple syrup/agave). Mix till combined with the dry.
These are dense yet light and uber duber fudgy. Plus there are veggies and lots of protein in them. Does it get any better than that?