Description
Delicious and moist vegan zucchini brownies made without added refined sugar, sweetened naturally with maple syrup, and packed with wholesome ingredients like whole wheat flour and dark chocolate. These brownies offer a healthy twist on a classic treat, perfect for a guilt-free dessert or snack.
Ingredients
Scale
Wet Ingredients
- 1 cup grated zucchini (no need to squeeze moisture)
- 1/4 cup melted coconut oil or avocado oil
- 1/3 cup maple syrup or honey (for non-vegan version)
- 1 tsp vanilla extract
Dry Ingredients
- 1/2 cup whole wheat flour or oat flour
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon (optional)
Add-ins
- 1/3 cup dark chocolate chips or chopped dark chocolate
- 1/4 cup chopped nuts (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare an 8×8-inch baking pan by lining it with parchment paper or lightly greasing it to prevent sticking.
- Prepare Zucchini: Grate the zucchini and set it aside. There is no need to squeeze out the moisture from the zucchini, as it helps keep the brownies moist.
- Mix Wet Ingredients: In a large bowl, combine the grated zucchini, melted coconut or avocado oil, maple syrup (or honey), and vanilla extract. Stir until well blended.
- Whisk Dry Ingredients: In a separate bowl, whisk together the whole wheat or oat flour, unsweetened cocoa powder, baking soda, salt, and cinnamon if using, ensuring these are evenly mixed.
- Combine Mixtures: Gradually stir the dry ingredients into the wet ingredient mixture until just combined. Be careful not to overmix to keep the brownies tender.
- Add Chocolate and Nuts: Fold in the dark chocolate chips or chopped chocolate, and the chopped nuts if you choose to use them, distributing them evenly throughout the batter.
- Transfer to Pan: Spread the batter evenly into the prepared baking pan, smoothing the top with a spatula for an even surface.
- Bake: Bake in the preheated oven for 25 to 30 minutes until a toothpick inserted into the center comes out with moist crumbs but not wet batter.
- Cool and Serve: Allow the brownies to cool completely in the pan before cutting into squares for best texture and easier slicing.
Notes
- Do not squeeze the zucchini as the moisture helps keep the brownies soft and fudgy.
- Substitute honey with maple syrup to keep the recipe fully vegan.
- Try using oat flour for a gluten-free option, ensuring the oats are certified gluten-free.
- The cinnamon is optional but adds a nice depth of flavor to the brownies.
- Make sure to cool the brownies completely before cutting to avoid crumbling.
- You can store these brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
