Fudgy Vegan Zucchini Brownie
Eline Bonnin published this recipe on elinestable.com. SeeMeCook added nutrition.
Read the original recipeImported by Starr2 on SeeMeCook
A rich and decadent vegan brownie where zucchini provides an incredibly fudgy and gooey texture without the need for eggs or dairy.
- Time
- 38 minutes
- Equipment
- Stovetop and oven
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten and alcohol
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Preheat your oven to 350°F (180 °C) (175°C (350 °F)) and grease an 8x8 inch square baking pan or line it with parchment paper.
In a large mixing bowl, whisk together the vegetable oil, granulated sugar, and vanilla extract until well combined.
Stir in the finely grated zucchini until it is evenly distributed throughout the wet ingredients.
In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet zucchini mixture, stirring until just combined. The batter will be thick.
Fold in the vegan chocolate chips.
Spread the batter evenly into the prepared baking pan and sprinkle extra chocolate chips on top if desired.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs (do not overbake to keep them fudgy).
Allow the brownies to cool completely in the pan before slicing into 9 squares.
Notes
The zucchini provides the moisture for this recipe; if your zucchini is very dry, you may need to add a tablespoon of water, but usually the natural juices are sufficient. These brownies are even better the next day after the flavors have settled.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 329
- Protein
- 4 g
- Carbs
- 47 g
- Fat
- 16 g
- Fiber
- 3 g
Where the calories come from
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