So it turns out I may have planted a few too many zucchini plants this year. For the past week or so we have been picking non-stop small baby-sized zuccs from our garden. And I really don't mind. I actually quite like them, but to be honest, after eating them daily, it gets a bit boring.
That is until now.
Who doesn't love brownies? And who doesn't love super-chocolatey, rich vegan brownies that are also filled with hidden veggies?
I was actually quite surprised how well these turned out. And if you like chocolate, you're gonna love these. And the veggies are totally undetectable. I would only change one thing. Can you actually believe I found these brownies a tad too sweet? Yeah, like I was kinda shocked too. So I think next time I will reduce the sugar by a 1/4 or 1/2 cup. But regardless, this recipe is a definite keeper and perfect for using up all that zucchini!
Recipe: Decadent Vegan Zucchini Brownies
- 1 1/2 cups all-purpose flour
- 1/2 cup chickpea flour (could use almond or coconut flour instead)
- 1 1/2 cups sugar (I used 1 cup granulated sugar and 1/2 cup brown sugar)
- 1/2 coconut oil (melted)
- 1/4 cup unsweetened cocoa
- 2 cups shredded zucchini (don't squeeze out the liquid)
- 1 teaspoon salt
- 1 1/2 tsp baking soda
- 2 tsp vanilla extract (optional)
- 1 1/4 cups semi-sweet vegan chocolate chips (divided)
- Preheat your oven to 350 degrees F.
- Line a 9x13 pan with parchment paper or grease well with coconut oil.
- In a large bowl, combine sugar, oil and flour. Mix well and then use a fork to combine until the mixture looks like wet sand.
- Add in cocoa, salt, baking soda and vanilla (if using) and continue to mix with the fork until well combined. It will look quite dry, but don't worry, the zucchini will give it all the moisture it needs.
- Stir in shredded zucchini until well mixed. Add in 1 cup of chocolate chips and mix until well combined.
- Pour batter into your pan and spread out evenly with a spatula. Your batter will be quite dough-like, but don't worry that's the way it should be. Trust me.
- Sprinkle the remaining chocolate chips on top of the batter.
- Bake for 27-32 minutes until a toothpick comes out clean and the brownies are set.
- Cool your brownies completely before cutting...if you can wait that long.
- Serve and enjoy! And try not to eat the whole pan in one day!
These brownies might just be a new favorite in my house. I can't believe how moist and delicious they are, especially since the only real moisture comes from all the yummy zucchini.
You don't have to use chickpea flour if you don't want to. All-purpose flour will work just fine. I just like trying to add in additional nutrition whenever I can. And the chickpea flour is a great way to add some protein. I mean, if you're gonna have dessert, why not make it kinda good for you too?!
Hope you enjoy them as much as we do! I see more brownies in my future!
This recipe was adapted from a recipe found on Two Peas & Their Pod.