These are the BEST Vegan Zucchini Brownies that you will ever have. My kids absolutely love these and have absolutely no idea that they contain any zucchini at all. So fudgy and the fact that we have sneaked in a ton of veggies just takes the ca..brownie! Somehow they just taste indulgent and rich and the best part is that they are pretty healthy.
I just add the tiniest bit of flour to help with the texture but it is really a small amount. I also love adding some vegan chocolate chips which makes these brownies super moist. The best part is that the liquid in the zucchini actually steps in for the butter or oil and you really don't need anything else. We do add just 2 tablespoons of coconut oil but that is just to help with melting the chocolate.
You can substitute almond flour instead of the actual flour for a totally gluten free option but the texture may not be as glorious as this one. Use natural almond butter because you really don't need the extra fat or sweeteners that are contained in many commercial brands.
Vegan Chocolate Zucchini Brownies are the ultimate treat! Gooey, fudge and healthy. Zucchini makes these brownies really moist and absolutely delicious.
Preheat your oven to 175C and line a 9"X13" baking tray with parchment paper.
Melt 80 grams of vegan chocolate chips with the coconut oil in the microwave for around 30-45 seconds and stir together till totally liquid.
Add all the ingredients except the extra vegan chocolate chips saved to scatter on top to a blender or food processor.
Blend till all the zucchini has disintegrated into the batter. It won't matter if there are tiny bits because it will disappear once you bake the brownie batter.
Pour in the baking tray and scatter the chocolate chips over. Bake for around 20 minutes or till the brownie just starts to pull away from the sides. Remove from the oven and let it cool completely. Cut into desired sized pieces and serve.
Ingredients
Directions
Preheat your oven to 175C and line a 9"X13" baking tray with parchment paper.
Melt 80 grams of vegan chocolate chips with the coconut oil in the microwave for around 30-45 seconds and stir together till totally liquid.
Add all the ingredients except the extra vegan chocolate chips saved to scatter on top to a blender or food processor.
Blend till all the zucchini has disintegrated into the batter. It won't matter if there are tiny bits because it will disappear once you bake the brownie batter.
Pour in the baking tray and scatter the chocolate chips over. Bake for around 20 minutes or till the brownie just starts to pull away from the sides. Remove from the oven and let it cool completely. Cut into desired sized pieces and serve.
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