Imagine sinking your teeth into a decadent, rich chocolate brownie that's not only incredibly delicious but also secretly packed with hidden vegetables and completely plant-based. These Vegan Zucchini Fudgy Brownies are the ultimate guilt-free treat that proves healthy desserts can be mind-blowingly amazing! Forget everything you thought you knew about brownies – this recipe will revolutionize your approach to sweet, chocolatey goodness while sneaking in some extra nutrition.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Vegan
Serves: 12 servings
Ingredients
- 1 cup grated zucchini
- 1/2 cup almond butter
- 1/4 cup maple syrup
- 1/2 cup cocoa powder
- 1/2 cup whole wheat flour
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/4 cup vegan chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, allowing some overhang for easy removal of the brownies later.
- In a large mixing bowl, combine the grated zucchini and almond butter. Stir until the mixture is smooth and well combined.
- Add the maple syrup to the zucchini and almond butter mixture. Mix thoroughly until fully incorporated.
- In a separate bowl, whisk together the cocoa powder, whole wheat flour, salt, and baking soda until evenly mixed.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
- Fold in the vegan chocolate chips until they are evenly distributed throughout the batter.
- Pour the brownie batter into the prepared baking pan. Use a spatula to spread it evenly and smooth the top.
- Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (but not wet batter).
- Once baked, remove the brownies from the oven and let them cool in the pan for about 10 minutes. Then, lift them out using the parchment paper and transfer to a wire rack to cool completely.
- Once cooled, cut the brownies into 12 squares and serve. Enjoy your delicious vegan zucchini fudgy brownies!
Tips
- Make sure to squeeze out excess moisture from the grated zucchini using a clean kitchen towel to prevent soggy brownies.
- Use high-quality cocoa powder for the richest chocolate flavor.
- Don't overmix the batter – this can lead to tough brownies. Mix just until ingredients are combined.
- For extra fudginess, let the brownies cool completely before cutting. They'll continue to set and become more dense.
- Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- For added texture, you can sprinkle some extra vegan chocolate chips on top before baking.
- If you don't have almond butter, you can substitute with another nut butter or sunflower seed butter for a nut-free option.
Nutrition Facts
Calories: 160kcal
Carbohydrates: 15g
Protein: 4g
Fat: 11g
Saturated Fat: g
Cholesterol: 0mg
