Vegan Zucchini Brownies
User Reviews
5
Vegan Zucchini Brownies
Description
Vegan Zucchini Brownies use shredded, unstrained zucchini incorporated into a chocolate batter made from cocoa powder, sugar, oil, and flour. The zucchini’s natural moisture keeps the brownies soft, avoiding dryness despite the absence of eggs or dairy. The batter rests before baking to let the zucchini release juices. Added chocolate chips melt inside, while optional pecans provide texture contrast. Baking in a single pan makes preparation straightforward, and the result is a moist, tender chocolate treat that quietly includes vegetables.
The flavor centers on the cocoa and vanilla, balanced by the subtle presence of vegetables. The texture is dense with a soft center and slightly set edges, avoiding cakeyness by carefully timing the bake. Pecans add a crunchy counterpoint when used.
These brownies suit anyone wanting a vegan dessert with a touch of hidden vegetable nutrition. They can be served on their own or with plant-based milk or ice cream. Adjusting the level of chocolate chips or nuts customizes bite and richness.
To keep the moisture level right, do not squeeze out zucchini liquid, and if using older, drier zucchini, add a spoonful or two of water to the batter. Bake until edges set but center remains tender for ideal texture.
Ingredients
- 1 cup granulated sugar (250g)
- ½ cup vegetable oil (110ml)
- 2 teaspoon vanilla extract
- 2 cups all-purpose flour 250g
- ½ cup cocoa powder 65g, unsweetened
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 ½ cups zucchini don’t squeeze or drain) About 1 ½ medium zucchini (325g, shredded, aka courgette
- ½ cup chocolate chips 100g) or chopped vegan dark chocolate, vegan
- ½ cup pecans roughly chopped (55g) (optional)
Instructions
- Preheat oven to 350°F / 175°C and line a 9x13 " (23x33cm) pan with baking paper (or grease with cooking spray).
- Add the oil, sugar, and vanilla to a large mixing bowl and beat (by hand or with an electric mixer) until combined and sandy.
- Stir in the flour, cocoa powder, baking powder. baking soda, and salt. The mixture will be thick and quite dry.
- Gently stir in the (unpeeled, unsqueezed) shredded zucchini (courgette). Do not use an electric mixer for this part.
- Set the mixture aside for 5 minutes to rest and let the courgette’s juices release into the batter and make it moister.
- Gently fold in the chocolate chips and pecans.
- Note: Older zucchinis are drier, so at this stage check the batter and if it is still very thick, then gently stir in a little water (up to 3 tablespoons, one tablespoon at a time), or leave the mixture to rest for a few more minutes.
- Pour the batter into the pan and spread evenly to the edges. Cook for 25 minutes or until the edges are set and the centre is still a little bit wobbly and soft.
- Allow the vegan zucchini brownies to cool completely in the tray before cutting into squares.
Notes
- Do not squeeze shredded zucchini; it contributes necessary moisture to the batter.
- Mix zucchini into the dry batter by hand to avoid overmixing and maintain texture.
- Older or larger zucchinis may be drier; add up to 3 tablespoons water to batter as needed.
- Remove brownies from the oven while the center is still soft to avoid overbaking and a cakey result.
- Use fine or coarse grated zucchini depending on your preference for visible vegetable texture.
- Substitute pecans with walnuts or omit nuts if preferred.
- Adapt the recipe to gluten free by using suitable flour and baking powder.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 207 kcal
% Daily Value*
| Calories | 207kcal | 10% |
| Carbohydrates | 30g | 10% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 1mg | 0% |
| Sodium | 194mg | 8% |
| Potassium | 140mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 15g | 30% |
| Vitamin A | 40IU | 1% |
| Vitamin C | 3.5mg | 4% |
| Calcium | 12mg | 1% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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