Vegan zucchini brownies

Ingredients for 1 servings:

• 3 tbsp flaxseed, freshly ground
• 9 tbsp water, hot
• 350 g zucchini
• 225 g vegetable margarine
• 300 g sugar
• 2 bags of vanilla sugar
• 3 tbsp soy flour
• 6 tbsp water
• 150 g flour
• 9 tsp cocoa
• 1 bag of baking powder
• 300 g hazelnuts and almonds, chopped or ground
• 200 g dark chocolate, roughly chopped, vegan
• Chocolate or powdered sugar

Instructions

Working time approx. 25 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Preheat the oven to 180°C (top/bottom heat). Mix the ground flaxseed and the hot water and let stand for about five minutes. This will form a sticky mass that can be used as an egg substitute. Coarsely grate the zucchini and set aside. Beat the room-temperature margarine, sugar, and vanilla sugar until fluffy. I like to use a mixture of granulated sugar and cane sugar. When the mixture has lightened in color, briefly stir in the soy flour and cold water. This serves as another egg substitute. Mix the dry ingredients (flour, cocoa, baking powder) together and stir into the sugar mixture. Fold in the nuts. Fold in the chopped chocolate. Finally, fold in the grated zucchini and pour the finished batter onto a baking sheet lined with baking paper. Smooth it out slightly and bake for about 30-35 minutes at 180°C (top/bottom heat). Use a skewer to check if the brownies are done. After cooling, cover with chocolate or dust with powdered sugar before serving. This recipe is based on this one: https://www.chefkoch.de/rezepte/1766581286518566/Sagenhafte-Brownies-mit-Zucchini.html and was veganized by me.