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.