Description
Deliciously fudgy and moist vegan zucchini brownies made without any added refined sugar. These brownies use natural sweetness from maple syrup and moisture from grated zucchini for a healthier treat that’s perfect for snack time or dessert.
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 the Oven: Set your oven to 350°F (175°C) and prepare an 8×8-inch baking pan by lining it with parchment paper or greasing it well to prevent sticking.
- Grate the Zucchini: Grate the zucchini finely and set it aside. There is no need to squeeze out the moisture as the zucchini will add natural moisture to the brownies.
- Mix Wet Ingredients: In a large mixing bowl, combine the grated zucchini, melted coconut or avocado oil, maple syrup (or honey if not vegan), and vanilla extract. Stir well to combine.
- Combine Dry Ingredients: In another bowl, whisk together the whole wheat or oat flour, unsweetened cocoa powder, baking soda, salt, and optional cinnamon until fully mixed.
- Combine Wet and Dry Mixtures: Stir the dry ingredient mixture into the wet ingredients until just combined, being careful not to overmix to keep the brownies tender.
- Add Chocolate and Nuts: Fold in the dark chocolate chips and chopped nuts if using, distributing them evenly throughout the batter.
- Transfer Batter to Pan: Spread the brownie batter evenly into your prepared baking pan, smoothing the top with a spatula.
- Bake the Brownies: Place the pan in the preheated oven and bake for 25 to 30 minutes. Check doneness by inserting a toothpick into the center; it should come out with moist crumbs but not wet batter.
- Cool and Serve: Allow the brownies to cool completely in the pan before cutting into squares to ensure they hold their shape and have the best texture.
Notes
- You can substitute the whole wheat flour for oat flour for a gluten-free option if your oat flour is certified gluten free.
- The brownies are naturally sweetened with maple syrup, but you can use honey if not strictly vegan.
- Make sure not to overbake to avoid dry brownies; they should be moist in the center.
- The zucchini adds moisture and nutrients without needing to squeeze out the liquid.
- Optional add-ins like nuts and dark chocolate chips enhance texture and flavor but can be omitted if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
