Fudgy Vegan Zucchini Brownie

Ingredients

• 1.5 cup Zucchini (finely grated and lightly squeezed of excess moisture)
• 1.5 cup All-purpose flour
• 0.5 cup Unsweetened cocoa powder
• 1 cup Granulated sugar
• 0.5 cup Vegetable oil (neutral oil like canola or melted coconut oil)
• 1 tsp Vanilla extract
• 1.5 tsp Baking soda
• 0.5 tsp Salt
• 0.5 cup Vegan chocolate chips (plus more for topping)

Steps

1. 1

   Preheat your oven to 350°F (175°C) and grease an 8x8 inch square baking pan or line it with parchment paper.

2. 2

   In a large mixing bowl, whisk together the vegetable oil, granulated sugar, and vanilla extract until well combined.

3. 3

   Stir in the finely grated zucchini until it is evenly distributed throughout the wet ingredients.

4. 4

   In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt.

5. 5

   Gradually add the dry ingredients to the wet zucchini mixture, stirring until just combined. The batter will be thick.

6. 6

   Fold in the vegan chocolate chips.

7. 7

   Spread the batter evenly into the prepared baking pan and sprinkle extra chocolate chips on top if desired.

8. 8

   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).

9. 9

   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 per serving

• dessert
• vegan
• brownies
• baking
• healthy snacks
• chocolate
• zucchini