1/4 tsp salt
1/4 tsp cinnamon
1 1/4 cup corn meal
1 tsp baking powder
1/4 tsp baking soda
1/2 cup sugar
1/2 cup light brown sugar
1 TBSP egg replacer in 4 tsp water
1/2 cup canola oil
1/4 cup Ghirardelli chocolate chips
1 vanilla beans, seeds only
Peel the outer skin from the zucchini and discard. Then peel the zucchini in long strips until you see the seeds and discard the rest. Dice the strips into smaller pieces and set aside.
In a large bowl, combine all dry ingredients, except the chocolate chips, and set aside.
In a medium bowl, dilute the egg replacer in water and add the oil and zucchini. Then combine with the dry ingredients.
Last, sliceba vanilla bean lengthwise and scrape the inside into the mixture, discarding the bean itself, and add the chocolate chips.
Combine everything well and pour into a greased 9x13 baking dish.
Bake at 350 for 35 minutes and let cool.
No one has to like vegetables to enjoy this sweet treat. It's perfect for breakfast or an after school snack and not only is it vegan, it's also gluten free!
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