St. Patrick’s Day, March 17, is my favorite holidays because I like green and desserts. I’ve never been one to let food allergies/sensitivities stand in my way of having dessert, and you don’t have to either.

Try my single-serving dessert that is microwavable and can be ready in five or less minutes to celebrate St. Patty’s Day. I took a full-size recipe for vegan and gluten-free brownie pudding cake and modified it to add zucchini (something green) and make one serving. Below are both single-serve and pan recipes.

Chocolate/Carob-Zucchini Brownie in a Mug (Vegan and Gluten-Free)
Make one huge serving or two small ones.

Ingredients:
1.One medium-sized microwavable mug (I used a small one and had an overflow problem.)
2.pan spray
3.4 T. amaranth flour or other gluten-free flour
4.1/4 cup grated zucchini
5.2 T. cocoa or carob powder
6.pinch of salt
7.1/2 tsp. chia seed mixed with 1 T. water
8.3 T. cultured coconut kefir milk or regular coconut milk
9.1 T. melted coconut oil
10.1 T. coconut sugar or other sweetener
11.1 T. cacao nibs or allergy-friendly chocolate or carob chips
12.1/2 tsp. gluten-free baking powder
13.1/4 cup water mixed with 2 tsp. cacao and 1 T. coconut sugar
14.Optional: drop of mint flavoring

Directions:
1.Spray mug with pan spray.
2.Measure flour, zucchini, salt, cocoa or carob, baking powder into mug.
3.Place chia in water in a separate container and let stand for a few minutes before adding to mug ingredients.
4.Add coconut kefir or milk, chia, coconut oil and cacao nibs or chips, and mix.
5.Pour on top the water, cocoa/carob, coconut sugar mixture.
6.Microwave 3 minutes and enjoy immediately or later depending on your willpower.

Full Size Chocolate/Carob-Zucchini Brownie Pudding Cake
(makes 6 servings)

Ingredients:
1.1 cup amaranth flour
2.1 cup grated zucchini
3.1/2 cup coconut milk or coconut kefir
4.4 T. cocoa or carob powder
5.1 T. chia seeds mixed with 4 T. water, allow to set 15 minutes
6.1 1/2 tsp. baking powder
7.1/2 tsp. baking soda
8.1/4 tsp. salt
9.2 T. melted coconut oil
10.1/2 cup coconut sugar
11.1 1/2 cups boiling water mixed with 1/3 cup cocoa powder, dash of salt and 1/2 cup coconut sugar
12.Optional: mint extract

Directions:

1.Preheat oven to 350 degrees.
2.Mix all ingredients (#1-10 in ingredients list) in a large bowl with the exception of the 1 1/2 cups boiling water, 1/3 cup cocoa or carob powder, dash of salt and coconut sugar.
3.Spray an 8 by 8-inch baking pan.
4.Pour ingredients #1-10 into baking pan.
5.Pour boiling water mixture over the top.
6.Bake 40 minutes at 350 degees.
7.Serve warm with allergy-friendly ice cream.