Flourless Mango Zucchini Blondies (Gluten Free, Vegan)

Step 1

Preheat your oven to 350F.

Step 2

Place your pitted Medjool Dates into a bowl, and cover them with hot water. Let sit for 5-10 minutes, then drain completely.

Step 3

In the meantime, shred and drain your Zucchini (see notes) and prepare the Oat Flour by blending 2 cups of Oats in a high speed blender or food processoruntil fine and fluffy, about 45 – 60 seconds.

Step 4

Remove the Oat Flour from the blender / food processor, and place it into a medium sized bowl with the Baking Powder and Salt. Stir Well.

Step 5

Return the blender / food processor back to its base, and add in the diced Mango and drained Medjool Dates. Blend until a thick, smooth paste forms. If your Mango is not juicy enough, add in some water in 1 tbsp increments until you are able to do this.

Step 6

Add the Date and Mango Puree to the bowl of dry ingredients, along with the Almond Butter or Tahini, Vanilla Extract, and Zucchini. Mix until everything is well incorporated.

Step 7

Spread the mixture evenly into a greased or lined 8 x 8 pan, and bake at 350F for 28 – 30 minutes.

Step 8

Once baked, remove from the oven and let cool completely in the pan before slicing. Store in an airtight container in at room temperature for up to 5 days, in the fridge for up to 10, or in the freezer for up to 3 months.