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Vegan Zucchini Brownies Recipe

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3.9 from 9 reviews

These Vegan Zucchini Brownies are a deliciously moist and fudgy treat made without any dairy or eggs. Packed with shredded zucchini and dairy-free chocolate chips, they offer a perfect balance of rich chocolate flavor and subtle veggie sweetness, making them an ideal guilt-free dessert for vegans and anyone seeking a healthier brownie option.

Ingredients

Dry Ingredients

  • 1 1/2 cups rolled oats, ground into flour
  • 3/4 cup granulated sweetener (such as coconut sugar or organic cane sugar)
  • 1/2 cup + 1 tbsp unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/3 tsp salt
  • 1 tsp instant coffee powder (optional)

Wet Ingredients

  • 1 1/4 cups shredded zucchini (tightly packed)
  • 1/2 cup nut butter of choice (e.g., almond butter or peanut butter)
  • 1/4 cup plant-based milk (such as almond or oat milk)
  • 1 tsp vanilla extract

Add-ins

  • 1/2 cup dairy-free chocolate chips, plus more for topping

Instructions

  1. Prepare your equipment: Preheat your oven to 360 °F (182 °C). Line a 6×9 inch (15×23 cm) baking pan with parchment paper or grease it with vegan butter or oil to prevent sticking.
  2. Make oat flour: Using a food processor, grind the rolled oats into fine oat flour. This creates the base of the brownies and replaces traditional flour.
  3. Mix dry ingredients: Add the granulated sweetener, cocoa powder, baking powder, baking soda, salt, and instant coffee powder (if using) to the food processor and pulse to combine evenly.
  4. Add wet ingredients: To the processed dry mixture, add shredded zucchini, nut butter, plant-based milk, and vanilla extract. Blend again until the batter is smooth and well combined.
  5. Incorporate chocolate chips: Transfer the batter to a bowl and fold in the dairy-free chocolate chips gently with a spoon to distribute them through the batter.
  6. Fill the pan: Pour the brownie batter evenly into the prepared pan. Sprinkle additional chocolate chips on top for extra chocolatey goodness.
  7. Bake the brownies: Place the pan in the preheated oven and bake for 35 to 40 minutes. For fudgier brownies, bake closer to 35 minutes; for cakier texture, bake near 40 minutes. Use a toothpick test around 30 minutes—insert it into the center and check if it comes out clean or slightly crumbly, indicating doneness.
  8. Cool and enjoy: Let the brownies cool completely in the pan. This step helps them set and firm up. They taste even better the next day. Slice into 8 servings and enjoy your healthy vegan treat!

Notes

  • To make oat flour, simply grind rolled oats in a food processor or blender until fine.
  • The granulated sweetener can be coconut sugar, organic cane sugar, or another preferred vegan sweetener.
  • Nut butter options include almond butter, peanut butter, or cashew butter depending on taste and allergy considerations.
  • Instant coffee powder is optional but enhances the chocolate flavor.
  • Baking time may vary depending on the pan size and oven, so keep an eye on the brownies for best results.
  • Using a kitchen scale is recommended for accuracy in ingredient measurements.

Find it online: http://bitezly.com/vegan-zucchini-brownies-recipe/