Vegan Zucchini Brownies Recipe

The Vegan Zucchini Brownies Recipe is about the best thing that could ever happen to a zucchini!

Made with fresh zucchini and unsweetened cocoa powder, these brownies are incredibly moist and fudgy, making them perfect for about anything!

What makes zucchini brownies so good?

In addition to being fudgy, zucchini brownies are more moist than the average brownie thanks to the watery zucchini that is in it.

I like that zucchini gives these brownies a 'healthier' take and that it is hard to tell that the zucchini is even in the brownies!

Have you tried my recipe for Chocolate Zucchini Bread- Vegan Recipe

Made with freshly shredded zucchini, unsweetened cocoa powder, and oat milk, that delicious bread is moist, somewhat dense, and busting with chocolate goodness. Both this recipe for brownies and that recipe for bread are great tasting vegan ideas that are made with zucchini.

To make this recipe you will need vegan chocolate. You can find vegan chocolate and vegan chocolate chips here.

What you need to make zucchini brownies.

• Unsweetened Cocoa Powder
• Flour
• Baking Soda
• Salt
• Zucchini. Finely grated or pureed.
• Sugar
• Oil. Use a neutral oil such as canola oil.
• Vanilla Extract.
• Chocolate Chips or Chopped baking bar.

How to make Vegan Zucchini Brownies

• Prep Time: 10 minutes .
• Bake Time: 20 minutes .
• Servings: 16 .
• How to Serve:Serve these brownies warm or cooled. These brownies taste amazing with a bit of vegan ice cream!
• Notes: My brownies were made in an 8x8" baking pan .

1. Prepare. Prepare your ingredients as indicated. This includes processing your zucchini. Also, prep your baking pan for nonstick (parchment paper works) and preheat your oven to 325°f.
2. Dry Ingredients. In a medium bowl, whisk together the unsweetened cocoa, flour, salt, and baking soda.
3. Zucchini. In a large mixing bowl, beat together the zucchini and sugar until the sugar starts to dissolve
4. Combine Scrape down the sides of the bowl and then add the dry ingredients from the medium bowl to the zucchini mixture in the large mixing bowl. Mix these ingredients until combined.
5. Chocolate. Use a rubber spatula or similar item to fold in the chocolate (chips or chunks).
6. Bake. Transfer the ingredients from the bowl to the prepared baking pan, using the backside of a spoon or a spatula to evenly spreading the ingredients out. Bake the brownies for 20- 24 minutes or until the center top seems to be set. Note that because there is melting chocolate, using the toothpick test can give a false response.
7. Cool Allow the brownies to fully cool in the pan so that they can properly set. Then use the parchment paper to lift the brownies out of the pan to cut into servings.

Tips for making the best Zucchini Brownies

When selecting unsweetened cocoa powder, make sure that you are using a vegan cocoa powder. Also, Dutch process is not recommended in this recipe because of its bitter flavor.

More helpful tips for you.

1. Unlike many other baked recipes made with zucchini, the zucchini in this recipe does not need to be drained. The added water from the zucchini is essential in making the brownies so wonderfully moist.
2. The sugar and is combined with the zucchini in the second step so that it can fully dissolve, resulting in a shiny top on the brownies. You should work fast when combining the remaining ingredients as doing so can throw off the water from the zucchini, resulting in an unevenly wet batter.
3. These brownies should be fully cooled before slicing them into servings. If your brownies seem to stick to the knife while slicing them, you can spray a bit of nonstick on the knife or wash the knife in warm water between slices.

How to store zucchini brownies.

Once your brownies have fully cooled they can be stored in an airtight container. When properly stored, zucchini brownies can keep for up to four days at room temperature, refrigerated for up to a week, or frozen for up to a few months.

Try one of these vegan baked treats too!

• Savory and Sweet Rosemary Spiced Nuts
• Best Vegan Chocolate Cake Recipe
• Lemon Blueberry Cake For 2 (vegan, MedDiet)
• Double Chocolate and Beet Muffins (MedDiet Vegan)