Oh boy, let me tell you about these vegan zucchini brownies! They’re not just any brownies; they’re a delightful twist on the classic, packed with that sneaky zucchini goodness that adds moisture and nutrition without compromising on flavor. I stumbled upon this recipe a few years ago when I was trying to sneak more veggies into my desserts (yes, I’m that person!). The first time I made them, I couldn’t believe how fudgy and delicious they turned out! Honestly, you’d never guess there’s zucchini in there. Trust me, these brownies are the perfect guilt-free treat, and they’re so easy to whip up! You’re going to love them just as much as I do!
Ingredients List
- 1 cup grated zucchini (make sure to squeeze out the excess moisture)
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
How to Prepare Vegan Zucchini Brownies
Alright, let’s get down to the nitty-gritty of making these scrumptious vegan zucchini brownies! First things first, you’ll want to preheat your oven to 350°F (175°C). While that’s heating up, grab your zucchini and give it a good grate, then squeeze out any excess moisture—this is key for keeping your brownies fudgy! Now, in one bowl, mix together your dry ingredients: almond flour, cocoa powder, baking soda, and salt. In another bowl, combine the grated zucchini, maple syrup, melted coconut oil, and vanilla extract until it’s all nicely blended. Then, gently fold the dry ingredients into the wet mixture until just combined—don’t overmix or you’ll lose that dreamy texture! Pour the batter into a greased baking dish and pop it in the oven. Bake for about 25-30 minutes until a toothpick comes out clean. Let them cool before cutting into squares and enjoy your delicious creation!
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C).
- Grate the zucchini and squeeze out excess moisture.
- In a bowl, mix almond flour, cocoa powder, baking soda, and salt.
- In another bowl, combine grated zucchini, maple syrup, melted coconut oil, and vanilla extract.
- Mix the dry ingredients into the wet ingredients until combined (don’t overmix!).
- Pour the batter into a greased baking dish.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let cool before cutting into squares and serve.
Why You’ll Love This Recipe
- Quick and easy to make, perfect for busy weeknights!
- Nutritious, thanks to the hidden zucchini that adds moisture.
- Rich chocolate flavor that satisfies your sweet tooth without the guilt.
- Vegan and gluten-free, making it suitable for various diets.
- Customizable! Add nuts or chocolate chips for extra texture.
Tips for Success
To make these vegan zucchini brownies absolutely perfect, here are a few of my go-to tips! First, don’t skip squeezing out the excess moisture from the zucchini—it really makes a difference in keeping your brownies fudgy and not too wet. If you don’t have almond flour, you can easily swap it for oat flour or even all-purpose flour, but keep in mind it may change the texture a bit. For a sweeter treat, feel free to add a handful of chocolate chips or nuts into the batter before baking; they add a delightful crunch! And remember, every oven is a little different, so keep an eye on your brownies as they bake—start checking around the 25-minute mark. You want that toothpick to come out clean but not dry, so don’t overbake! Enjoy the process; these are going to be a hit!
Storage & Reheating Instructions
To keep your delicious vegan zucchini brownies fresh, store any leftovers in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for up to a week. When you’re ready to enjoy them again, just pop them in the microwave for about 10-15 seconds to warm them up a bit. Trust me, a little warmth brings out that fudgy goodness! You can also enjoy them straight from the fridge for a cool, chocolatey treat!
Nutritional Information
Just a heads-up: nutritional values can vary based on the specific ingredients and brands you use, so these numbers are approximate. Each brownie has about 120 calories, 7g of fat, 2g of protein, and 15g of carbohydrates. Plus, they come with 6g of sugar, which is pretty great for a dessert! Enjoy these brownies knowing they’re not just delicious but also a bit healthier!
FAQ Section
Can I taste the zucchini in these brownies?
Not at all! The zucchini adds moisture and a subtle texture, but you won’t taste it. It’s like a secret ingredient that makes them extra fudgy!
Are these brownies gluten-free?
Yes! As long as you use almond flour, these vegan zucchini brownies are gluten-free. You can also substitute with other gluten-free flours if you prefer.
How do I know when the brownies are done?
Check for doneness by inserting a toothpick in the center. If it comes out clean or with a few moist crumbs, they’re ready!
Can I freeze the brownies?
Absolutely! Just wrap them tightly in plastic wrap and store in the freezer for up to 2 months. Thaw them at room temperature when you’re ready to enjoy!
What can I add for extra flavor?
Feel free to mix in some chocolate chips, nuts, or even a pinch of cinnamon for a delightful twist. Get creative!
For more delicious vegan recipes, check out this vegan upside-down apple cake recipe or these no-bake pumpkin cheesecake balls.
Print
Vegan Zucchini Brownies: 7 Guilt-Free Indulgences
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Diet: Vegan
Description
Delicious vegan brownies made with zucchini for added moisture and nutrition.
Ingredients
- 1 cup grated zucchini
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C).
- Grate the zucchini and squeeze out excess moisture.
- In a bowl, mix almond flour, cocoa powder, baking soda, and salt.
- In another bowl, combine grated zucchini, maple syrup, melted coconut oil, and vanilla extract.
- Mix the dry ingredients into the wet ingredients until combined.
- Pour the batter into a greased baking dish.
- Bake for 25-30 minutes.
- Let cool before cutting into squares.
Notes
- Store leftovers in an airtight container.
- These brownies are best served chilled.
- Feel free to add nuts or chocolate chips for extra texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 120
- Sugar: 6g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: vegan zucchini brownies, healthy brownies, dairy-free dessert