These tender, lunch box-perfect squares were the original brainchild of Emily Mainquist, one of the Special Contributors at The Daily Meal and author of Sweet Vegan: A Collection of All Vegan, some Gluten-Free, and a Few Raw Desserts. I definitely made it my own, though, pumping it full of super-healthy (and delicious) flax seed in both whole and ground forms, using stevia and agave for some of the dark brown sugar and mixing up my own flour blend rather than using a pre-mixed variety. I was also able to cut down on the oil significantly without sacrificing texture or flavour, and since I left out the nuts from the already vegan recipe the whole pan was safe to bring to school and share... not that much of that happened :-). Of course, adding in a hefty dose of chocolate certainly helped solidify the squares' lunchtime status, and the pan disappeared almost as fast as the zucchini arrived on our table!
Shared with Gluten Free Fridays